Study On Key Technologies Of Quality And Freshness Preservation Of Two Kinds Of Fish Products

In order to improve the negative impact of vacuum packaging on the quality of fish products,the carp was used as raw material.And sodium diacetate combined with pulsed light sterilization,double buds lactobacillus combined with pulsed light sterilization,sodium diacetate and double buds lactobacillus combined with pulsed light sterilization were used to treat steamed carp and pan-fried carp,and the effects of different preservation methods on their quality were explored.On this basis,the shelf life of two fish products were evaluated.The results are as follows:(1)The optimal preservation parameters of steamed carp were sodium diacetate concentration 1.1 g/100 m L,double buds lactobacillus concentration 0.17 g/100 m L,pulse energy 480 J,and pulse distance 9 cm.The optimal preservation parameters of pan-fried carp were sodium diacetate concentration 1.1 g/100 m L,double lactic acid bacteria concentration 0.21g/100 m L,pulse energy 590 J,and pulse distance 9 cm.(2)Steamed carp and pan-fried carp were treated with the optimum preservation parameters to explore their effects on meat quality during storage.The results showed that sodium diacetate,double buds lactobacillus and pulsed light sterilization had the best preservation effect on steamed carp during storage.The water content,TPA,sensory evaluation and other quality indexes of steamed carp were higher than other two treatment groups and control group,while the p H value and TVB-N of fish were lower than other three groups.During the storage of pan-fried carp,the preservation effect of sodium diacetate,double buds lactobacillus combined with pulsed light sterilization was better than other three groups,and the aerobic bacterial count,TBARS,color and water distribution were better.(3)The shelf life of steamed carp was 77 days with sodium diacetate concentration 1.1g/100 m L,double buds lactobacillus concentration 0.17 g/100 m L,pulse energy 480 J and pulse distance 9 cm at refrigerated condition(4?).The shelf life of steamed carp was 77 days with480 J pulse energy and 9 cm pulse distance.The shelf life of pan-fried carp was 89 days with 1.1g/100 m L sodium diacetate,0.21 g/100 m L double buds lactobacillus,590 J pulse energy and 9cm pulse distance at refrigerated condition(4?).(4)By comparing the effects of preservation methods such as potassium sorbate and teapolyphenols on the quality of steamed carp and pan-fried carp,the study showed that for steamed carp,the effects of four preservation methods on the quality of fish were higher than the control group.However,the effect of double buds lactobacillus was the best,followed by sodium diacetate and tea polyphenols,and the effect of potassium sorbate was slightly worse.For pan-fried carp,sodium diacetate has the best effect,and double buds lactobacillus and potassium sorbate are superior to tea polyphenols.In summary,this paper studied the effects of sodium diacetate,double buds lactobacillus and their synergistic combined with pulsed light sterilization on the quality of steamed carp and pan-fried carp respectively.It was found that sodium diacetate and double buds lactobacillus combined with pulsed light sterilization had the best preservation effect on the two kinds of fish products.Compared with other preservation methods,sodium diacetate and double buds lactobacillus had the best preservation effect.In this way,so two kinds of fish products with long shelf life can be obtained.