Study On The Marinated Processing And The Stoarge Processing Of Giant Squid Flavor Products

Giant squid(Dosidicus gigas),as a representative seafood of overseas fishing in China,has become a key raw material of processing in the industry of aquatic products processing recently.However,the current products of giant squid in the market are the frozen raw squid with simple pretreatment,while the processing products are mainly simple products,including squid shreds,smoked squid,and dry squid.The squid processing enterprises are looking for a new type of squid products with high nutritive and flavor properties and better market prospects.Marinated meat products,e.g.duck necks,have attracted many consumers because of its unique flavor,while the marinated seafood products are rare in the market.In this paper,the marinated giant squid was developed,the processing technology and formula of marinate were optimized,and effects of different sterilization methods and packaging methods on the quality of marinated squid were investigated.The objective of this study was to provide reference for improving the nutrition,market values and utilization rate of giant squid,and for the change of processing mode of seafood products.The main contents and results of the study are as follows:1.The processing technique of the marinated squid was developed as follows:Raw material selection and thawing?Cleaning and cutting?Acid removal?Pickling?Cooking?Baking?Marinate?Vacuum Packaging?Sterilization?Cooling?Finished Product.The final recipe of the marinated squid is:Per 50 g of chicken soup mixed with 1.2 g of yeast extract,1.2 g of soybean paste,0.04 g of disodium succinate,1.0 g of sweet sauce,1.0 g of I+G,and 0.06 g of monosodium glutamate.The final formulation of the marinated solution is:in 50 g of base material,there are 2 g of chilli powder,0.3 g of zanthoxylum,0.08 g of aniseed,0.07 g of cinnamon,0.06 g of dried tangerine peel,0.05 g of angelica,0.03 g of geranium,0.025 g of Amomun kravanh,0.045 g of fennel,0.03 g of,villous amomum fruit,0.025 g of ginger,0.05 g of Amomum tsao-ko,0.04 g of clove,0.03 g of Kaempferia galamga.The flavor component of the fragrance substance is assisted to enter the interior of the muscle of the squid by means of a constant temperature oscillating halogen method,so that the squid product has a rich and fragrant flavor and rich taste.The main process parameters of the final marinated squid flavor product were determined by single factor level experiment and orthogonal experiment.The optimum technique parameters were as follow:the marinated time was 80 min,the marinated temperature was 90?,and the ratio of material to water was1:10.2.The products were treated with different sterilization methods and the changes in product quality during storage at room temperature(25?)were analyzed.The results showed that the microbial count of unsterilized and pasteurized samples exceeded 5×10~4 CFU/g on the fourth and sixth day,respectively,while the number of microorganisms did not reach the maximum limit within 60 days in high temperature sterilized samples.The hardness and chewiness of three group of samples increased during storage,while the elastic decreased.The main volatile components in the unsterilized group and the pasteurization group were alcohols,esters,ketones and aldehydes,among which the content of esters gradually decreased.No esters were detected in the high temperature sterilized samples,while a pyrazine with a meaty taste was detected.The thiobarbituric acid value of all samples increased during storage.The results of electronic nose and the electronic tongue analysis showed that the flavor characteristics of the pasteurization group were more dispersed,with a significant difference.The intensity of the umami taste decreased first and then increased.The flavor characteristics of the 121? 15 min sterilized sample showed no obvious difference,which is contrast with the flavor of 115? 20 min sterilized sample.The intensity of umami increased first and then decreased.The sensory scores of the three groups treated with different sterilization methods had little difference.In short,high temperature sterilization can better extend the shelf life of the product,but has a serious damage to the flavor,texture,and thiobarbituric acid value.Nevertheless,pasteurization has less influence on flavor,texture,and thiobarbituric acid,but it does not work well in extending the shelf life of the product.3.The unsterilized marinated squid was treated by different packaging methods to determine the change of product quality of the marinated squid flavor products at different storage temperatures(25?,4?).The results showed that the colony counts of the air packaging group the and vacuum packaging group sample exceeded the maximum limit on the fourth and sixth day at 4?,respectively,and the modified atmosphere packaging extended the shelf life of the product to eight days.During stored 25?,the colony counts of the air packaging group,the vacuum packaging group and the modified atmosphere packaging group samples exceeding the limit at 4 days,4 days and 6 days,respectively.Among the three groups of packaged samples,the main volatile components detected were alcohols,ketones,and aldehydes.The hardness,chewiness and elasticity of the modified atmosphere packaging group decreased with the prolongation of storage time.The thiobarbituric acid value of all samples was proportional to the storage time.According to the measurement of the electronic nose and the electronic tongue,the flavor characteristics of the samples in different packaging modes were significantly dispersed under 4?,and the difference was significant;while the flavor characteristics of vacuum packaging and ordinary packaging samples under 25? were relatively concentrated,the difference was not significant.But the flavor characteristics changes of the modified atmosphere packaging group samples was reversed to the above samples.The umami signal intensities of all the three group samples decreased first and then increased during storage.It was also found that the sensory scores of the three groups of different packaging methods were not significantly different.In short,the modified atmosphere packaging treatment can better prolong the shelf life of the marinated squid,and the packaging method has little effect on the flavor,texture characteristics and thiobarbituric acid value of the sample during storage.