Study On The Meat Quality Of Culture Chinese Sturgeon And The Process,Nutrition And Flavor Of Its Fish Floss

In recent years,the sturgeon breeding industry developed rapidly.There are nearly 100 thousand catties of Chinese sturgeon in Xuancheng area.Chinese sturgeon has more meat,less spines,fewer fish bones,high protein content,low fat content and unique flavor,It has high production value.The production of Chinese sturgeon from Xuancheng area has the advantage and value unmatched by other raw materials.Purpose: At present,there are many kinds of processed aquatic products sold in the market,its processing raw materials are varieties and small,and the proportion of edible parts is relatively low.The 1 age representative Chinese sturgeon was used as the raw material in this experiment,based on the study of its meat quality,nutrition and flavor,the processing technology of Chinese sturgeon meat was studied,and its nutrition and flavor were studied.To provide the reference and theoretical basis for the process design of Chinese sturgeon,and to expand the comprehensive utilization range of Chinese sturgeon resources.Methods: The Chinese sturgeon was taken to inspect its indexes of p H,color,tenderness,water holding capacity,water loss rate,drip loss,cooking loss,muscle fiber diameter,muscle fiber density,ultrastructure,moisture content,crude fat content and soluble protein content,then compare with blackfish;The single factor test and orthogonal test were carried out on the basis of product quality to find out the best technological parameters and the best formula of the fish floss;The water content,the carbohydrate content,crude fat content,soluble protein content,mineral content and amino acid content of sturgeon floss were determined,then compared with commercially available cod fish floss;HS-SPME-GC-MS method was used for extraction and identification of volatile flavoring substances of various kinds of floss.Results:(1)The color of the Chinese sturgeon is reddish and bright,and the abdomen is yellow.The water loss,cooking loss,muscle fiber diameter,water content and soluble protein content of the Chinese sturgeon are higher than those of the abdomen.and PH,tenderness,drop water loss,muscle fiber density and crude fat content were lower than those of the abdomen.(2)The best processing parameters of the main process of Chinese sturgeon floss were cooking time of 10 min,loosening degree of good,initial frying time 90 s,initial temperature of 100℃,the loosening time of 5S(8000r/min),the reheating temperature of 90℃,and refrying time for 120 s.(3)The optimal formula conditions of Chinese sturgeon floss were salt of 3%,monosodium glutamate 0.5%,sugar 6%,soy sauce 20%,the optimum pea meal adding amount was 2%,and the yield fish floss is 24.93%;The crude fat and soluble protein content were significantly higher than that of cod floss,sturgeon floss contains abundant Na,K,Ca,Mg,P and other macro elements,and containing Fe,zn,Cu,Mn,Se and other trace elements;The ratio of each amino acid is balanced and the nutritional value is superior to the commercial cod floss.(4)There are 33,35,44,65 and 52 kinds of volatile aroma components in ingredients sturgeon floss,no ingredients sturgeon floss,cod floss,chicken floss and beef floss;The principal component analysis showed that the main components of volatile flavoring substances in different types of floss were classified into three categories: esters,acids and nitrogen,oxygen-containing and heterocyclic compounds.Conclusions: Meat quality and nutrition of Chinese sturgeon is better than of snakehead,which provides a theoretical reference for the production of Chinese sturgeon floss,the fish floss produced by the best process has high fluffy and suitable for industrial production,it is nutritious,and the nutritional value is better than that of cod floss,it has unique flavor and provide a theoretical basis for the flavor optimization of fish floss and the sensory control of the products.