Research On Processing Technology Of Antarctic Icefish Cubes Covered In Bread Crumbs And Batter

Deep-fried Antarctic icefish cubes covered in bread crumbs and batter outside crisp inside tender,good quality,loved by the public.However,fried antarctic icefish cubes have high oil content and greasy taste,and excessive intake of oil will cause obesity and cardiovascular disease and other problems,which to some extent limits the development of fish coated with paste products.Therefore,it is necessary to optimize the traditional process of fried coated food.This study used antarctic icefish as raw material to study the nutrient composition of different parts of antarctic icefish and the influence of processing technology on the quality of antarctic icefish cubes covered in bread crumbs and batter,such as pickling formula,wrapping slurry technology,frozen preservation and frying technology.The main research contents are as follows:(1)Determination of nutrient composition of different parts of antarctic icefishBy studying the content of basic nutrients,fatty acids,amino acids and mineral elements in different parts of antarctic icefish,the quality of different parts was analyzed.The specific analysis results are as follows:1)The antarctic icefish flesh and fish skin were high protein raw materials,and the fat and ash content of the fish bone and fish head were relatively high.2)11 kinds of saturated fatty acids and 17 kinds of unsaturated fatty acids were detected in different parts of antarctic icefish,and the difference of saturated fatty acid content in fish bone,fish flesh,fish head and fish skin was significant,accounting for25.15%,24.87%,30.96%and 31.91%of the total fatty acid respectively(P<0.05),and their unsaturated fatty acids account for 49.50%,52.27%,37.64%and 76.64%of total fatty acids respectively(P<0.05).Among them,fish flesh polyunsaturated fatty acids contain EPAand DHA,accounting for 31.68%of the total fatty acids.3)17 kinds of amino acids were detected in fish flesh and fish head,and 16kinds of amino acids were detected in fish bone and fish skin,lacking cystine.The total amino acids in fish bone,fish flesh,fish head and fish skin accounted for 35.18%,77.77%,44.24%and 69.16%of the dry weight respectively(P<0.05).The delicious amino acidcontent of fish flesh and skin was higher than of fish bone and fish head.Various mineral elements have been detected in different parts of antarctic icefish and their contents are different(P<0.05).4)The content of Mg and K element in fish flesh is rich,and the content of Mg,Ca and Mn element in fish bone and fish head is rich,especially Ca element is abundant in fish bone.The content of Mg,Cu,Zn and Fe element in fish skin is rich.Therefore,different parts of antarctic icefish have their own nutritional value.(2)Optimization of pickling technology and effect on quality of antarctic icefish cubes covered in bread crumbs and batterIn order to explore the most suitable pickling formula for making antarctic icefish cubes covered in bread crumbs and batter,the sensory evaluation was taken as the index to explore the influence of key factors such as the addition amount of five-spice powder,sucrose and salt on the quality of products,and the pickling technology parameters were optimized on the basis of single factor experiment and orthogonal experiment.The results showed that the best pickling conditions were0.05%of five-spice powder,2%of sucrose and 1.25%of salt.Meanwhile,the antarctic icefish cubes covered in bread crumbs and batter were crispy on the outside and tender on the inside,with good taste and quality,and the sensory score was 9.54.(3)Optimization of wrapping slurry technology and effect on quality of antarctic icefish cubes covered in bread crumbs and batterIn order to study the most suitable wrapping slurry conditions for making antarctic icefish cubes covered in bread crumbs and batter,wrapping rate,fat content and comprehensive score were taken as the indexes to explore the influence of key factors such as the ratio of flour to starch,ratio of powder to water and mixing time on the quality of products,through the response surface method to optimize the wrapped slurry technology conditions.The results showed that the optimum process conditions were:surface to lake ratio 3:2,powder to water ratio 12:11,stirring time 10min.Meanwhile,the starching of antarctic icefish cubes covered in bread crumbs and batterwere evenly,the outside was crispy and the inside was tender,and of good quality,with a comprehensive score of 29.35.(4)Effects of frozen storage on the quality changes of antarctic icefish cubes covered in bread crumbs and batterIn order to study the changes of the quality ofantarctic icefish cubes covered in bread crumbs and batterin frozen storage,total plate count,total volatile basic nitrogen(TVB-N),thiobarbital acid(TBA)value,pH value,color and sensory evaluation were used.The results showed that with the extension of storage time,total plate count decreased first and then increased and TVB-N content,TBA value,pH value were all on the rise.In addition,with the extension of storage time,the brightness value L~*,whiteness value in the color value and sensory score all showed a decreasing trend,when stored for 7 months,the quality of antarctic icefish cubes covered in bread crumbs and batter were poor,shelf-life in inedible stage.(5)Optimization of frying technology and effect on quality of antarctic icefish cubes covered in bread crumbs and batterIn order to study the most suitable frying technology conditions for making antarctic icefish cubes covered in bread crumbs and batter,water content,fat content,color,texture and sensory evaluation were taken as the index to explore the influence of key factors such as frying temperature and time on the quality of products,and the frying technology conditions were optimized on the basis of single factor experiment and orthogonal experiment.The results showed that the optimum conditions of frying were fried temperature 170?and fried time 3 min.Meanwhile,antarctic icefish cubes covered in bread crumbs and batterwere crispy outside and tender inside,with uniform golden color,good quality and the comprehensive score was 28.02.