Improvement Of Dry Process And Flavor Composition Of Huagui Porcup

Scallop is an important fishery resource.It is rich in nutrients,delicious in taste and has a high edible and medicinal value.In the consumption of scallops,the proportion of fresh food is low,usually after freezing or drying,and then entering the market in the form of dry products.In this paper,the scallop column is used as the research object,and the traditional scallop column drying process is improved.The traditional sun drying method is changed to dry oven,adding salt re-cooking and adding additives(using prepared carrageenan and xanthan gum).,konjac gum,sodium alginate impregnation solution for impregnation),cold water rinsing,etc.,using headspace solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS)for the volatilization of homemade scallop samples Sex components are extracted,separated and identified.The main flavor components of the improved scallops were determined by sensory threshold and relative odor activity value method,and the characteristics of the main body flavor and the way of production were analyzed.The combination of amino acid content and texture in self-made scallop samples was selected.The best improvement method provides a theoretical basis for subsequent research and processing.When using the headspace solid phase microextraction and gas chromatography-mass spectrometry to detect the volatile components of the homemade scallop samples,it was found that the main flavor components of scallops were aldehydes,and the aldehydes which contributed a lot to the flavor were Four kinds are furfural,valeraldehyde,furfural and benzaldehyde.The main source of undesirable flavor in scallops is trimethylamine,but as the foaming time becomes longer,the content of trimethylamine will become lower and lower.In all groups with 30 minutes of foaming,no trimethylamine content can be detected..Through the comparison between the samples,it was found that sodium alginate was added during the drying process of the scallops,and the oven was dried for 6 hours.The best flavor of the group was 30 minutes.