| Silver carp(Hypophthalmichthys molitrix)is one of the"four major Chinese carps"in China's freshwater aquaculture and is widely used in China.The consumption of sliver carp is considerable,and it has important economic and edible value.However,the price of sliver carp is low since the unpleasant fishy smell,and the further development of sliver carp is limited as well.Vegetarian is a kind of vegetarian food with meat flavor,which was prepared with vegetable protein,usually the soy protein,and other ingredients.The content of protein is high,but the fat is low of the vegetarian meat,and the of the meat is realistic.Recently,the vegetarian meat is favored by majority of consumers since it not only satisfies people's pursuit of meat flavor,but also meets healthy dietary needs.In this research,sliver carp was used to prepare edible essence,and then the difference of volatile compounds between sliver carp essence and other meat essence was analyzed by using Gas Chromatography-Mass Spectrometer(GC-MS).Then,the sliver carp essence was applied in preparing of vegetarian fish ball.The optimal preparing process of the vegetarian fish ball was obtained by factor quadratic orthogonal rotation regression test,and the volatile compounds,amino acid composition and nutritional ingredient of the prepared vegetarian fish ball was analyzed.This research could provide reference and experimental foundation for the high value utilization of low value freshwater fishes.The main conclusion of this research was as follow:(1)Sliver carp as used as raw material,adding 2.4%of complex enzyme solution(flavor protease:protamex=3:1),solid-liquid ratio 1:10,pH 7.0,50°C for 6h.The solution was added with 3%glucose,0.42%L-cysteine,reacted at pH 7.5,115°C for 60 min.Finally,spray drying was carried out under the conditions of 90 ~oC,20 mL/min,and an atomization frequency of 67.0 Hz to obtain sliver carp essence.(2)GC-MS was used to analyze the flavor compounds of sliver carp essence and other meat essence.There was some significant difference in volatile compounds between sliver carp essence and other meat essence.2,4-bis(1,1-dimethylethyl)-phenol and octacosyl trifluoroacetate were the predominant flavor compounds in sliver carp essence.(Z)-13-docosenamide and 2,4-bis(1,1-dimethylethyl)-phenol consisted the main flavor compounds of chicken essence.The predominant flavor compounds of beef essence were eugenol,bis(2-furfuryl)-disulfide,(Z)-13-docosenamide and 2-methyl-furan,3,3'-dithiobis.4-hpyran-4-one,2-ethyl-3-hydroxy and bis(2-furfuryl)disulfide consisted the main flavor compounds of mutton essence.However,the predominant flavor compounds of pork essence were eugenol,bis(2-furfuryl)disulfide and 4-hpyran-4-one,2-ethyl-3-hydroxy.It was the variety of composition and content of volatile flavor compounds that resulted the different characteristic flavor of various meat essence.(3)Texture analyzer was used to determine the elasticity of the embryo of vegetarian fisn ball.The optimal materials system of sliver carp was obtained as:flour10%,modified starch 12%,soy isolate protein 5%,textured soybean protein 25%and water 48%.Then orthogonal test was used to gain the optimal flavor formula,sensory score was set as index,it(calculated based on the materials system)was:salt 2%,sugar 2.8%,cumin 1.6%,colza oil 10%,sliver carp essence 1%.The vegetarian fish balls obtained under these conditions had good elasticity,moderate hardness,unique flavor and it was delicious.(4)The vegetarian fish ball was analyzed by GC-MS,amino acid analysis and detecting the content of the nutritional ingredient,and the results showed there were eighteen volatile compounds,including aldehyde,ketone,acid,alcohol,alkene,ester,phenol and nitrogenous compounds.Among them,the content of aldehydes was the highest(70.13%),and 4-isopropylbenzaldehyde was the compound occupied the highest content(29.15%).In addition,aldehyde,ketone,alkene and nitrogenous compounds contributed most to the flavor of vegetarian fish ball.The results of amino acid analysis showed there were sixteen amino acids in the vegetarian fish ball,and the content of essential amino acid was 10.45 g/kg,occupied 34.87%of total content of amino acids.Besides,the content of flavor amino acid was 10.4 g/kg,occupied34.7%,it indicated that the vegetarian fish ball is a kind of high quality food with good flavor,high nutritional value,high antioxidant capacity.Furthermore,the vegetarian fish ball was a kind of healthy food with high protein and low sugar,and the content of salt and calorie was lower than similar products according to the result of nutrient content determination. |
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