Study On The Development And Preservation Technology Of Fresh Fish Products

Fish meat conditioning products due to its easy to eat,high value-added,balanced nutrition,clean and hygienic characteristics,gradually recognition and favor by the consumer,has a huge market potential,has a good development prospects.Based on improving the gel properties of grass carp surimi,the recombination technology of fish meat was used to extract the matrix protein from muscle fiber by mechanical force and auxiliary materials,and the auxiliary additive interaction was used to reform the fish meat.The grass carp meat with low gel properties was made into a new fish steak conditioning product.On the basis of this,the research of seasoning formula was carried out,and the basic formula and spicy flavor formula were developed.Further,the aquatic vegetable extracts containing bacteriostatic and anti-oxidation substances was used to keep the product fresh,its effect on product quality changes during cold storage and cold storage was studied,and develop fresh keeping technology of grass carp conditioning products.The processing technology of grass carp meat conditioning products with high gel properties was studied.The results showed that the gel strength,water holding capacity,whiteness and sensory score were taken as indexes.The optimum conditions of single factor were as follows:glutamine aminotransferase?TGase?3%,soy protein isolate?SPI?3%,salt 3%,crushing time 30min,surimi to fish meat ratio?4:1?.Further optimization of response surface design was carried out to optimize the optimal conditions of processing factors that have a significant impact on the process,and the regression model of test results is predicted.The optimum conditions of grass carp conditioning were as follows:3.83%of TGase,3.20%of SPI,3.62%of NaCl and 27min of beating time.According to the response surface design and optimization,the prediction model for gel strength of grass-meat prepared products was:gel strength=5375.60+143.41A+117.19B+132.95C+79.66D+43.77AB-76.53AC+35.86AD+431.24BC-168.97BD-371.94CD-302.94A^2-268.66B^2-464.13C^2-498.32D^2,the error between the verification result and the theoretical prediction was within 5%.The basic formula and spicy flavor formula of fish meat conditioning products were studied.The results of the single factor experiment on the basic formula of fish meat conditioning products were as follows:salt 1.5%,sugar 2%,Cooking wine 1.2%,MSG1.0%and ginger 0.2%.Further,considering the interaction between sugar,salt,and cooking wine,L₂₇(3¹³)orthogonal experiment was designed to optimize the formula.The results showed that the order of influencing factors was:salt>sugar>monosodium glutamate>ginger powder>cooking wine.The optimum formula was:salt 1.5%,monosodium glutamate 1.0%,cooking wine 1.6%,ginger 0.2%,sugar 2.0%.On this basis,further research on spicy flavor formula was carried out.Through single factor experiment and orthogonal experiment,the optimum proportion of adding spicy spices were obtained as follows:Sichuan pepper 0.3%,pepper 0.4%,black pepper 0.3%.Carry out research on the preservation technology of fish conditioning products.Based on the bacteriostatic and anti-oxidation effects of the extracts from four kinds of aquatic vegetables were used as the preservatives of the fish meat conditioning products.The type and concentration of its effective action were screened,and its influence on the product quality during cold storage and frozen storage was studied,and its preservation effect was clarified.The results showed that the content of flavonoids was 46.3612±0.4158 mg/mL in Gordon euryale seed shell,which was the highest in the four extracts,and the sensory score was the best after treatment.On the basis of this,sensory evaluation and bacterial reduction rate were used as the indexes to study the antifungal effect of ethanol extract of Gordon euryale seed shell with different concentrations.The results showed that the concentration of ethanol extract of Gordon euryale seed shell?5mg/ml?was the best.Furthermore,TVB-N,TBA,sensory evaluation and total colony count were taken as the index.Compared with the blank group and the positive control group,the results showed that the fresh preservation of the alcohol extract of Gordon euryale seed shell during the period of refrigeration and freezing could effectively inhibit the growth of microorganism,delay the increase of TVB-N and TBA,and play a good preservation effect,and the shelf life of the product could be prolonged for 1-2 days under the condition of cold storage.