| Channa Argus is a kind of benthic freshwater fish with high nutritional value in China.It is known as "the treasure of fish" and is regarded as a kind of advanced health food with comprehensive nutrition and delicious taste.The head of Channa Argus is rich in nutrients and has high utilization value.Soup products are popular among people.The convenient fish head soup product made from Channa Argus head not only makes full use of fish processing waste materials,but also meets people's demand for nutrition and fast food.In this paper,the effect of processing technology on the dissolution and migration of nutrients in the soup,the formation of micro and nano particles,the structure and the stability of the system were studied.The yeast was used to deodorize the fish head soup,and the fermentation conditions were optimized,the instant powder product was prepared by spray drying.The effect of key parameters on the product quality and drying effect was analyzed to develop a convenient fish head soup product with high nutrition and good flavor.The main research results are as follows:1.In the cooking process of fish head soup,the time of adding salt had great effect on dissolution and migration of nutrients,the results showed that the soup obtained had maximum dissolution of nutrients and flavor substances when salt was added after boiling for 60 min,micro-nano particles(MNPs)were observed by optical microscope,and it was found that the fish head soup obtained under this condition eventually formed stable and uniform double-layer spherical small particles,laser confocal microscopy analysis showed that nonpolar triglycerides self-assembled into spherical particles which was located in the center of particles,and protein molecules dispersed around or bind to it to attach to the surface.The fish head soup system was the most stable under the condition according to the particle size,potential and polydispersion index.Therefore,adding salt after boiling for 60 minutes is the best choice.The fish head soup obtained is rich in nutrients,and the system is stable,which is conducive to the retention of nutrients.2.Biological deodorization method was used for fish head soup by yeast fermentation,the fermentation conditions were optimized by response surface methodology.And the content of characteristic odor components was used as the index.The optimum parameters were recommended at a fermentation time of 74 min,a temperature of 35?,a yeast content of 1.4%.And the off-flavor compounds content was reduced to 5.23% after deodorization.The volatile compounds were identified and analyzed by GC-MS.The results showed that the content of aldehydes in the soup after yeast fermentation decreased significantly,while the alcohol and ester compounds increased.Electronic nose technique could be used to distinguish the fish head soup samples prior and after fermentation.3.Spray drying was used to make the fish head soup into powder.It was found that choosing maltodextrin as the carrier could effectively improve the yield and the wall sticking.The best spray effect and product quality could be achieved when the amount of drying agent was 15%,the inlet air temperature of spray drying was 170?,and the feeding speed was 6 m L/min.By comparing the two technologies of spray drying and vacuum freeze drying,it was found spray drying has better physical properties and microstructure of products.Although vacuum freeze drying had the high yield,the powder shape was irregular and its surface was rough,moreover,this method was time-consuming and energy consuming,so it was not suitable for industrial production. |
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