Development Of Seasoning Based On Low-value Fish From Hongze Lake

This paper analyzes the species distribution of low-cost in Hongze lake.The output of low-cost fish was evaluated.Researched on the current situation of development and utilization of low-cost fish.The deep processing products and methods of several common low-cost fish were analyzed.Combined with the current situation of low-cost fish industry in Hongze Lake to determine the development of low value fish seasoningTo extract the protein liquid of low-cost fish from Hongze lake by enzymatic hydrolysis.It was found that neutral protease,papain and alkaline protease had better enzymatic hydrolysis capability.By compared with several single enzymes.The single enzyme was compounded in pairs.Finally,determined the best formula that neutral protease and papain were mixed.Four factors which had great influence on the enzymatic hydrolysis effect were selected by the comparative experiment.Used BBD test design to determine the optimum enzymatic hydrolysis conditions(1%enzyme,pH 6.9,compound enzyme ratio(neutral protease:papain)1:1,the temperature of enzymatic hydrolysis was 55?,enzymatic hydrolysis time 5 h).Vacuum drying was used.Under the parameters of 65?,0.01 MPa and 24 h constant temperature,a kind of pale yellow,big quick granular,with natural fish flavor,heavier-tasting protein matrix was extracted.Plackett-Burman test design was adopted to study on the flavor technology for screening out the significant factors.Four factors(protein content,edible salt,cooking wine,sugar)and the intervals were determined by single factor test.Finally,BBD test design was used to optimize the product formulation.The complete formula was obtained as:protein powder 150 g/L,salt 107.10 g/L,cooking wine 30 g/L,sugar 85 g/L,I+G 9 g/L,onion and ginger powder 10 g/L,soy sauce 10 g/L,CMC 1 g/L,xanthan gum 1g/L.The final sensory score of the formula was 88.9.Studied on the sterilization process,three sterilization schemes[A(high temperature filling(90?)),B(high temperature water(93?,23min))and C(high temperature and high pressure(105?,0.02MPa,15 min))]were determined.It was found that the product of scheme A was completely corrupt on the 25th day,the product of scheme B completely deteriorated on the 40th day,no deterioration in the product of scheme.By destructive test analysis.Finally,scheme C(105?,15 min)was chosen as the best scheme.The products were tested and analyzed.The final results showed that the product showed that uniform texture without rare delicacy?mildew?rarity.In summary,the product was conformed to the sensory standard.The total numbers of colony?Coliform bacteria?Staphylococcus aureus?Vibrio parahaemolyticus and Salmonella were all not detected.0.032mg/kg Cadmium(Cd)and 0.04mg/kg Tnorganic arsenic(As)were detected in the product,with in the range(?0.1mg/kg).In conclusion,the product was conformed to the national standard of such products.