Influence Of Process Parameters On The Shanghai Smoked Fish Flavor Quality

China's freshwater aquaculture industry is in a good development stage,and the output is increasing year by year.Grass carp is one of the four major fish,and the highest aquaculture production,but grass carp has a strong earthy taste,grass carp meat products processing rate is low.Shanghai smoked fish belongs to Shanghai cuisine,it is deeply loved by consumers.In this paper,grass carp was selected as raw material to study the effects of different processing conditions on the flavor of Shanghai smoked fish.The specific studies are as follows:1.Influence of the first impregnation process conditions on the Shanghai smoked fish flavor qualityShanghai smoked fish was used as the research object,of which the effects of the the first impregnation process conditions on the flavor with the single factor method were studied by solid phase micro-extraction-gas chromatography-mass spectrometry,sensory evaluation,high performance liquid chromatography and automatic amino acid analyzer.The supplementary materials were cooking wine(A),white pepper(B)and salt(C),respectively.The result was: Volatile substances were 38,47,56,55,58,and 53,55,58 in fresh Ctenopharynodon idellus,excipients A,A+B,A+C,A+B+C impregnated for 30 min,respectively,and excipients A+B+C impregnated for 10,20,30 min.After excipient impregnation,The content of 1-octene-3-ol,Hexanal,Nonanal,Decanal were reduced in fish,the content was lowest after A+B+C impregnation 30 min.The key flavor substances were 1-Octen-3-ol,Nonanal,Decanal,2,4-Decadienal,2,3-Octanedione etc.Excipient impregnation promotes ATP degradation,The content of AMP and IMP was highest and the content of Hx was lowest,the highest value of taste intensity values was glutamic acid and histidine,the total amount of taste amino acids was the highest after A+B+C impregnation 30 min.At this point,the fresh sweet taste offish was better preserved,the fish tastes were good,the aroma was strong,the surface was golden yellow,and the senses were the best.2.Influence of the deep-fried process conditions on the Shanghai smoked fish flavor qualityShanghai smoked fish was used as the research object,of which the effects of the deep-fried process conditions on the flavor with the single factor method were studied by solid phase micro-extraction-gas chromatography-mass spectrometry,sensory evaluation,high performance liquid chromatography and automatic amino acid analyzer.The result showed that volatile substances were 58,64,79,78,75,76 and 75,75,78,74,74 in the first impregnation of Ctenopharynodon idellus,when temperature was 140,155,170,185,200 ? with deep-frying 8 min,and temperature was 170 ? with deep-frying 4,6,8,10,12 min.The content of 1-octene-3-ol,hexanal and other earthy odor substances were minimum when the temperature was 185 ?and 200 ? and the time was 10 min and 12 min,the key flavor substances were 1-octen-3-ol,hexanal,nonanal,decanal,2-nonenal,2-decenal,2,4-nonadienal,2,4-decadienal,etc.The content of AMP and IMP increased,as well as the content of sweet-tasting amino acids,and the content of Hx and bitter-tasting amino acids decreased after deep-frying.When deep-frying at 185 ? for 10 min,the content of AMP and IMP was higher and the content of Hx was lower,and the highest value of taste intensity values was glutamic acid and histidine,in addition,the total amount of taste amino acids was the highest and the fresh sweet taste of fish was better preserved.At this point,not only the fish tastes,the aroma and the surface were fine,but the senses were the best.3.Influence of the second impregnation process conditions on the Shanghai smoked fish flavor qualityShanghai smoked fish was used as the research object,of which the effects of the the second impregnation process conditions on the flavor with the single factor method were studied by solid phase micro-extraction-gas chromatography-mass spectrometry,sensory evaluation,high performance liquid chromatography and automatic amino acid analyzer.The supplementary materials were soy sauce(wish),white sugar,respectively.The result was:Volatile substances were 61,64,71,62,63,and 62,64,64,62,64 in the ratio of soy sauce to white sugar 3:1,2:1,1:1,1:2,1:3 impregnated for 3 min,respectively,and soy sauce and white sugar ratio 2:1 impregnated for 9 min.After the second impregnation,the content of soil odor is reduced.The key flavor substances were 1-Octen-3-ol,Nonanal,Decanal,2-Nonenal,2-Decenal,2,4-Decadienal,2-pentyl-Furan etc.The content of taste nucleotide is significantly increased,especially IMP,and the total amount of free amino acids and taste amino acids increases after thesecond immersion.When the ratio of soy sauce to white sugar is 1:1 and immersed for 1min,the content of IMP was highest and the content of Hx was lowest,the total amount of taste amino acids was the highest and the fresh sweet taste of fish was better preserved.At this point,not only the fish saltiness and sweetness,the aroma and the surface were fine,but the senses,fish fill integrity were the best.Adopt a rapid lethal method in the process of grass fish processing,in order to prevent the blood from infiltrating into the muscles and produce more soily substances.When the first impregnation,the excipients were selected for A+B+C impregnation for30 min;oil explosion stage selects 185 °C oil explosion for 10 min;in the second impregnation,the ratio of soy sauce to white sugar is selected to be 1:1 immersion for 1min;at this time,shanghai smoked fish can achieve the effect of removing cockroaches to a greater extent and retain the umami taste of fish.