Studies On The Cold Smoking Technology For Mackerel

Aquatic products in fish products is the main consumer goods because of its delicious meat and delicious taste of people in the consumption of aquatic products Mackerel is one of the economic fish in northern China,Reasonable processing means can prevent the corruption of the mackerel products,and can improve the value of related products,extend the shelf life,and can give a good flavor of the product,improve the consumers’ acceptance of the relevant product.This paper is mainly to study on the production technology of cold smoked mackerel and the effect of different processing technology on its volatile flavor compounds,which is of great significance to the deep processing of mackerel and its sensory quality and economic value.According to the single factor,the optimum range of curing time,drying time,cold smoked time and ripening time were determined.According to the orthogonal test and the sensory evaluation and texture experiment,the optimum technological time parameters were determined as the pickling time of 45min,drying time 120min,cold smoked time 20min,aging time 30min.And the best time to process the details of the division,such as:the curing time is divided into 15min,30min,45min,measured at each point in time tenderness,color and flavor changes.The test found that the impact of drying on its tenderness,followed by pickled,cold smoked on the tenderness almost had no effect on.After the process of processing,the brightness value L increased gradually,and the b value gradually increased,and the effect of ripening on the a value was obvious in the whole process.The results showed that in fresh samples,pickled,dried,smoked and ripened,respectively.The results showed that the volatile compounds,Mainly were alcohols,aldehydes,ketones,acids,hydrocarbons and other components.The production of mulletous products was carried out for 10 days,and the tenderness,color and flavor were tested at 1d,2d,4d,6d and 10d respectively.The results showed that the tenderness showed a decreasing trend with the increase of storage time,and the change of a value in color was obvious.With the increase of storage time,the content of compounds of alcohols and aldehydes in volatile compounds increased,but On the whole,generally did not change much.