Study On Deodorization Frying Process And Storage Characteristics Of Fire Bake Fish

China is a big fish breeding and exporting country.It can not only promote the comprehensive utilization of fishery resources,but also bring abundant economic benefits to the local area to use the smallmiscellaneous fish which are easy to be neglected in freshwater fishery to make fired fish with unique flavor.However,the small miscellaneous fish caught are easy to corrupt,and the smell is heavy.Therefore,this topic selected the small miscellaneous fish from South Dongting Lake as the research object to make baked fish.The deodorization process,the changes of physical and chemical indexes in the storage process and the frying process were explored,and the best deodorization and frying process were obtained.The main research work is as follows:(1)Deodorization technology research of fire-roasted fish raw materials: Active dry yeast was inoculated into fresh fish(Hemiculter leucisculus)by biological deodorization method,and cultured at different temperatures to deodorize.The change of TMA content and sensory evaluation were used as screening indicators to determine the optimum deodorization process parameters.The results showed that when yeast inoculation was 2.0%,deodorization temperature was 37.5 C and deodorization time was 63 min,the TMA value of white meal bars decreased most significantly,from 7.6 mg/100 g to 1.02 mg/100 g,and the sensory score was the highest.(2)The changes of sensory,pH,acid value(AV),volatile base nitrogen(TVB-N),thiobarbituric acid value(TBA),trimethylamine(TMA),peroxide value(POV),total bacterial count,L* value,a* value and b* value of roasted fish during storage at room temperature were studied.The results showed that the sensory quality and total bacterial count of dried roasted fish were significantly correlated with AV,TVB-N,TBA,POV,L* value,a* value and b* value.The correlation between pH value and other indicators was weak,and the correlation between pH value and POV was the weakest.The Spearman correlation coefficient was below 0.7.Finally,the optimal storage of dried roasted fish was predicted according to the change of each index.No more than 10 months.(3)Firstly,the range of each variable was determined by single factor test,and then the optimum technological conditions were studied by response surface methodology.The optimum parameters were obtained as follows: oil temperature 198 C,frying time 252 s,initial water content 50%,and sensory score 91.50(+0.42%)after frying.