| Lateolabrax japonicas is one of the most important marine fishes in China,and is an important marine economic fish with the highest aquaculture production in Guangdong Province.Lateolabrax japonicas is white and has less bone spurs.It is rich in protein,essential amino acids,umami amino acids,unsaturated fatty acids and trace elements.It is an ideal material for humans to obtain high-quality protein fat.In this study,Lateolabrax japonicas was used as the research object to study the astringent characteristics of Lateolabrax japonicas.The techniques of removing the sea squid slices by natural edible plants and microbial extracts were studied,and the best dislocation process of Lateolabrax japonicas fillets was established.The effect of flavor quality of Lateolabrax japonicas fillets;research on phosphorus-free preservatives for Lateolabrax japonicas fillets,and analysis of the effect of the preservatives on product quality;research and development of processing techniques for conditioned Lateolabrax japonicas fillets with local characteristics,determine the best formulation process And analyze the effects of different packaging storage methods on the quality of the processed coconut juice fillets.(1)The optimal deodorizing condition was as follows: the volume fraction of mint flavor is 0.01%,the concentration of yeast extract is 1.0g /L,and the soaking time is 42 min.The sensory evaluation showed that the fish fillets had no fishy smell after treatment,and no effects on the color,texture,and freshness were observed.(2)The results showed that after treatment with the mixture of mint essence and yeast extract,the odour of Lateolabrax japonicas was significantly reduced.Among the volatile compounds analysed,hexanal,heptaldehyde and 1-octene-3-ol were reduced by 41.97%,19.66% and 2.84%,respectively;2,3-pentanedione,furfural and 2-hexenal were completely removed;and L-menthol,menthol,and levocarvone were the newly added mint and wine flavours.After deodorization,The relative percentages of DHA and EPA in Lateolabrax japonicas increased by 6.4% and 9.6%,respectively,after awakening.the relative percentage of Saturated fatty acid in Lateolabrax japonicas decreased by 6.0%,and the relative percentages of MUFA and PUFA increased by 4.5% and 0.7%,respectively.The relative content of umami amino acids decreased by only 3.6?4.2%.The relative percentages of EAA/TAA and DAA/TAA decreased by 0.19% and 0.44%,respectively,while EAA/NEAA increased by 0.66%.It can be seen that the mint essence and yeast extract complex can effectively remove the fishy odour from Lateolabrax japonicas and improve the PUFA and MUFA content of the fish without affecting the umami taste of the fish,which provides theoretical support for the deodorization of fish meat such as Lateolabrax japonicas.The compound deodorant of lotus root extract and yeast extract can effectively remove the astringency of Lateolabrax japonicas fillets and reduce the oxidation loss of polyunsaturated fatty acids to some extent,and has no significant effect on the flavor quality of Lateolabrax japonicas fillets.(3)0.4% ?-polylysine was mixed with 0.3% konjac glucomannan for Lateolabrax japonicas fillets stored at 4±1 ?.p H value,juice loss rate,hardness,sulfur were measured during storage.The changes of barbituric acid value,volatile base nitrogen value,total number of colonies and sensory quality showed that the compound liquid composed of ?-polylysine and konjac glucomannan could significantly inhibit sea bream fillets.Oxidative degeneration and microbial growth rate during storage have better antibacterial and antioxidant effects.(4)Research and development of processing coconut juice Lateolabrax japonicas fillet processing technology,salt addition and white sugar addition on the sensory quality of Lateolabrax japonicas fillets.Then the response surface method was used to optimize the conditioning formula of coconut squid fillets to obtain the best conditioning.Formulation: The amount of coconut powder added was 30 %,the amount of salt added was 7%,and the amount of white sugar added was 1 %.(5)Study the effects of different packaging storage methods on the quality of seaweed Lateolabrax japonicas fillets: the juice loss rate,TVB-N value,TBA value,and total number of colonies were all increased with the storage time after two different packaging methods.The increase was slower during storage at-3 ?;the value of p H decreased first with the prolongation of storage time;the sensory score continued to decrease throughout the storage period.The quality of the modified Lateolabrax japonicas slices in modified atmosphere packaging is better than that in vacuum packaging.The shelf life can be stored for 15 days at 4 ?,5?6 days longer than vacuum packaging;the Lateolabrax japonicas treated with konjac glucomannan film is not used.The shelf life of the Lateolabrax japonicas after treatment with konjac glucomannan film for 3?6 days can be up to 66 days under the micro-freezing under-3 ?,and the vacuum packaging is extended for 10 days under the same treatment conditions. |
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