Pickling Liquid Based On Illicium Verum Leaves And Its Effects On The Quality Of Seasoned Fish Fillet

China is a famous country with highly developed freshwater fisheries in the world.Grass carp,as the largest farming production of freshwater fish in China,is widely used as raw materials for food processing.With the development of social economy and the quickening pace of people's life,consumer's demand for seasoned aquatic products is rising.While,because of high water content,less matrix protein content and high endogenous enzyme activity,the quality of muscle changes rapidly,and it's prone to metamorphose after slaughter.The compound usage of high-salt and kinds of spice is adopted in the processing and storage of seasoned aquatic products at present.Illicium verum is not only a traditional spice but also a "medicine and food combination" product in China.Large amount of illicium verum leaves is produced during the productive process of illicium verum.Studies show that illicium verum leaves have the function of bacteriostasis and fresh-keeping,as well as the flavoring function just as illicium verum.In view of this,illicium verum leaves and grass carp were studied as the objects in this paper.It studied the differences of physicochemical characteristics and flavor components of illicium verum leaves under different seasons,leaf ages,and storage methods,and the influence of preparation technology on the quality of special illicium verum leaves pickling liquid and effect of pickling conditions on the quality of seasoned grass fish fillets.They were researched to develop special pickling liquid from illicium verum leaves and the application methods of pickling liquid in seasoned aquatic products.The main research contents and results were as follows:1.Physicochemical characteristics and flavor components of illicium verum leaves under different seasons,leaf ages,and storage methods were studied.Illicium verum leaves under different storage methods showed significant difference in physicochemical and flavor components(p < 0.05),while illicium verum leaves under different leaf ages and seasons showed no significant difference in physicochemical and flavor components(p > 0.05).The contents of crude fat and ash in illicium verum leaves under frozen storage were significantly higher than that under cold storage(p < 0.05),but other physicochemical components not differed significantly.Illicium verum leaves under frozen storage were higher than those under cold storage in categories of volatile substances,kinds of substances with aromatic flavoring function and kinds of the main volatile compounds.While illicium verum leaves under different leaf ages and seasons showed less difference.Therefore,illicium verum leaves under different leaf ages and seasons could all be used as the processing materials,and frozen storage should be the method to preserve illicium verum leaves.2.The influence of different preparation technologies on the quality of pickling liquid was studied.Salt content,breaking time and content of illicium verum leaves had significant effect on chroma,solid content and sensory quality of pickling liquid(p < 0.05).While the blanching treatment showed no significant effect(p > 0.05).The salt content 1 %could improve solid content and sensory score of pickling liquid significantly.Under the breaking time 50 s,pickling liquid broken was more adequate,and it got higher sensory evaluation.Besides,when the content of illicium verum leaves in pickling liquid was 10 %,it got the best chroma and the highest sensory evaluation.Therefore,the suitable preparation condition of pickling liquid was as follows: amount of salt 1 %,pickling time50 s and content of illicium verum leaves 10 %3.The effect of pickling conditions on the quality of grass carp fillets was studied.The salt content,content of picking liquid,pickling time and content of compound phosphate showed significant impact on whiteness,cooking rate,salt content and sensory quality of seasoned grass carp fillets(p < 0.05),while pickling vacuum degree showed no significant difference.Within the experimental range,with the increase of salt content in pickling liquid,the whiteness and cooking rate of grass carp fillets decreased significantly(p < 0.05),while the salt content of grass carp was significantly increased(p < 0.05).With the increase of amount of pickling liquid,the cooking rate and salt content of grass carp fillets decreased significantly(p < 0.05),while the sensory evaluation increased significantly.With prolonging the pickling time,the whiteness,cooking rate and salt content of grass carp fillets were significantly increased(p < 0.05).Taking sensory evaluation score as response value,response surface analysis was carried out on three factors: salt content,content of pickling liquid and pickling time.The suitable pickling condition was as follows: pickling time 5h,pickling liquid content 3 %,pickling salt content4.06 %.3 % compound phosphate addition reduced the cooking rate significantly(p < 0.05),and higher sensory evaluation was gotten at the same time.So,the suitable pickling technology was obtained finally as follows: amount of pickling liquid 3 %,salt content4.06 %,and compound phosphate 3 %,pickling time 5h.