Research On The Technology And Volatile Components Of Scomberomorus Niphonius Canned Fermented Cans

The Scomberomorus niphonius is also called the blue point horse owl?scientific name?,which is rich in nutrients and low in price,and has great commercial value.However,due to its concentrated harvest period and perishable quality,its sustainable development has been severely constrained.Therefore,it is very important to seek a processing technology with high storage resistance,high nutritional value and good product flavor.Fermented meat products have a long history in China and are loved by people for their unique aroma,color and taste.They are an important part of Chinese food culture.With the development of science and technology and the variety of fermenting agents,the current fermented meat products mainly through the inoculation of homemade starter,study the fermentation time,temperature,inoculum and other factors to ensure the maximum uniformity of fermentation efficiency and product quality.Improve the color,aroma,taste and other qualities of food.In this paper,Streptococcus thermophilus,Lactococcus plantsrum and Lactococcus Lactis were used to determine the growth ability,acidogenic properties,salt and acid resistance,nitrite resistance and degradation of lactic acid bacteria.Nitrate and protein decomposition ability indicators,screening a lactic acid bacterium with good fermentation performance,as a fermentation agent for canned salmon.The effect of the use of spices and starter in the processing on the quality of canned fermented Scomberomorus niphonius was studied.Finally,the head space solid phase microextraction-gas chromatography-massspectrometey?HS-SPME-GC-MS?combinedwith electronic nose to detect the change of flavor in the processing of canned Scomberomorus niphonius can provide a basis for the development of new fermented canned fish.The specific research content is as follows:1.The Streptococcus thermophilus isolated from the yoghurt and the strain isolated from the composite probiotic powder and the homemade bacon by pure culture method were tested for fermentability,and the two strains obtained according to 16S rRNA sequence sequencing and biochemical identification were respectively Lactococcus plantsrum and Lactococcus Lactis.By measuring the growth ability,acid production characteristics,salt and acid resistance,nitrite resistance,nitrite degradation and protein decomposition ability of lactic acid bacteria,a strain of lactic acid bacteria with good fermentation performance,namely Lactococcus plantsrum strain NRRL B-14768,was screened.Because it is compared to Streptococcus thermophilus and Lactococcus Lactis of its good salt tolerance,acid resistance,protein degradation and other characteristics,conducive to the fermentation of canned Scomberomorus niphonius in the next chapter,it has contributed to the development and utilization of fermentation seafood products.2.Using Scomberomorus niphonius as raw material and Lactobacillus plantarum NRRL B-14768 as a starter,using the pretreatment of the Scomberomorus niphonius-pickling-fermentation-drying-softening-frying-metering-canning-high temperature sterilization cooling-inspection packaging-finished product process,by studying the single factor test of starter and spice use,To determine the main factors affecting the canned fermented salmon,design the L₉?3⁴?orthogonal test table,the process of fermenting canned Scomberomorus niphonius was studied to determine the better process conditions.The pH,hydrazine,and sodium nitrite content of the nine groups of tests were determined.The results of the study showed that the single factor test combined with the sensory evaluation results showed that the color,aroma,taste and shape of the fermented Scomberomorus niphonius in the experimental group 6 were the best.The managerial nature test of fermented canned salmon showed that there was no significant difference in the pH of the 9 groups of experiments and they were all around 6.5;and the difference between the groups was not significant;Compared with the canned Scomberomorus niphonius without adding starter,the nitrite content in the 9 groups was significantly reduced.The study was low-yield,low-sodium nitrite,color,and good-quality fermented fish.Canned food provided the basis.3.Lactobacillus plantarum was used as a starter to produce spanish mackerel fermented cans.Head space solid phase microextraction-gas chromatography-mass spectrometey combined with electronic nose detection technology was used to detect the composition of volatile components in spanish mackerel fermented cans.The results showed the electronic nose could quickly and sensitively analyze the overall odor of canned Scomberomorus niphonius,and the analysis results showed that the volatility of each level was significant.And a total of 97substances were detected by HS-SPME-GC-MS in spanish mackerel fermented cans,mainly alkanes,aldehydes,alcohols,aromatics,ketones,olefins,esters and amines,among which the amountsand proportions of alkanes,aldehydes,aromatics and olefins detected were large,and the proportion is large.