Product Development And Quality Evaluation Of Shredded Squid Layer Cake And Squid Ball Biscuit

The study was aimed to develop the novel baked products shredded squid layer cake and squid ball biscuit with marine flavor using squid.Subsequently,the flavor compounds in shredded squid layer cake were extracted by the new extraction method.In addition,the change rule of flavor,texture,weigh,colour during has been studied.The preparation of shredded squid layer cake and squid ball biscuit was carried out using shredded squid and squid carcass as basic materials.The formula of shredded squid layer cake products were optimized by the sensory method.The results were listed as follows:the addition of sunflower seed oil and sugar were designed as 10%and 30%(as mashed mung beans mass as 1),the weight ratio of xylitol to trehalose is 1:3,the content of shredded squid is 75%.The optimal formula of dough of shredded squid layer cake was determined by sensory evaluation,texture analysis and color difference analysis,the addition of egg liquid,palm oil,and white granulated sugar is 25%,35%,10%,respectively.The formula and the process condition of squid ball biscuit products were determined by sensory evaluation,texture analysis and color difference analysis.The results were listed as follows:boiling squid(1cm)for 5 min squid dices before chopping,the addition of egg liquid,palm oil,and white granulated sugar is 30%,30%,20%,respectively,the weight ratio of dough to squid dices is 2.5:1,and 175?,25min is the best baking condition.To further confirm the flavor compounds in baked products,the flavor of shredded squid layer cake was analyzed by a new developed flavor extraction method,called as vacuum assisted flavor evaporation-solid phase micro extraction coupled techniques(VAFE-SPME).The optimum condition of VAFE and SPME was detailed as follows:the weight ratio of solid to liquid of VAFE is 25g:1mL,the weight of sample is 50 g,vacuum extraction time is 20 min;the condition of SPME indcluding incubation time,extraction temperature,extraction time of SPME is 10 min,60? and 20 min,respectively.Compare with the convential SPME method,and SAFE,VAFE-SPME exhibited excellent and stability for flavor compounds analysis in baked productsby GC-MS.Using the developed method,65 kinds of volatile compounds in the baked products(180?,0 min,5min,10min,15min,20min)were identified as 13 kinds of alcohols,16 kinds of aldehydes,7 kinds of ketone,6 kinds of heterocyclic and 23 kinds of others.During the baked process,moisture weight of the products was significantly decreased,the texture property like shear force decrease gradually,the color of shredded squid layer cake was changed from white to the brown.