Changes In The Quality Of Dried Lutjanus Erythropterus With Schisandra Flavor With Different Salinity During Traditional Solar Processing

Lutjanus erythropterus is popular among consumers because of its rich nutritional value.Dried lutjanus erythropterus is abundant in coastal areas of China.However,it is easily contaminated by bad primers during the traditional solarization process,and the nutrients are easily oxidized.Taking advantage of the antioxidant and antibacterial activity of schisandra,this paper adds the ethanol extract of schisandra chinensis(turcz,)baill into the process of dried lutjanus erythropterus traditional solarization,in order to inhibit the metabolism of microorganisms and the oxidation of nutrients,and delay the deterioration of dried lutjanus erythropterus,thereby obtaining more high quality dried lutjanus erythropterus with schisandra flavor,and reducing the economic losses of producers,and providing protection for the health of consumers.In this paper,0%,5%,10%,15%,20% salt is used to pickle the fish,and then the dried lutjanus erythropterus without the ethanol extract of schisandra chinensis(turcz,)baill is obtained by traditional solarization process.The ethanol extract of schisandra Chinensis(turcz,)baill with the ratio of 1:1,1:10 and 1:100 are added to the fish which is treated with 5%,10% and 15% salt respectively,and then the dried lutjanus erythropterus with schisandra flavor is obtained by the traditional solarization process.Analyze the changes of sensory,nutrition,safety and other indicators of dried lutjanus erythropterus ? dried lutjanus erythropterus with schisandra flavor.Through comprehensive comparison,the best formula of dried lutjanus erythropterus with schisandra flavor in the traditional solar processing process was obtained,and it would improved the processing technology of dried lutjanus erythropterus.The main findings are as follows:1.The effect of salinity on the sensory quality of dried lutjanus erythropterus with schisandra flavorThrough single factor experiments,the sensory quality changes of dried lutjanus erythropterus and dried lutjanus erythropterus with schisandra flavor during traditional solar processing caused by salinity are analyzed,and it is found that different concentrations of salt,the ethanol extract of schisandra chinensis(turcz,)baill,can cause dried lutjanus erythropterus Significant changes in meat cohesion,elasticity,stickiness,and chewiness;Through comprehensive comparison,it is found that,when the marinade concentration ratio is 15% salt plus 1:10 the ethanol extract of schisandra chinensis(turcz,)baill,the best organoleptic dried lutjanus erythropterus can be obtained.2.The effect of salinity on the nutritional quality of dried lutjanus erythropterus with schisandra flavorThrough single-factor experiments,the changes in nutritional quality of dried lutjanus erythropterus and dried lutjanus erythropterus with schisandra flavor during traditional solar processing caused by salinity are analyzed,and it is found that the nutritional components in fish meat are significantly affected by salinity;After adding the ethanol extract of schisandra chinensis(turcz,)baill in the traditional solar process,the nutrients in the fish meat also changed significantly,and the inorganic salt content shows a decreasing pattern;Through comprehensive comparison,it is found that the dried lutjanus erythropterus marinated with 15% salt without the the ethanol extract of schisandra chinensis(turcz,)baill has the most reasonable proportion of each nutrient component in the traditional solar processing.3.Effect of salinity on the safety and quality of dried lutjanus erythropterus with schisandra flavorThrough single-factor experiments,the changes in the safety and quality of dried lutjanus erythropterus and dried lutjanus erythropterus with schisandra flavor during traditional solar processing caused by salinity are analyzed,and it is found that different salinities can cause significant changes;In addition,after adding the ethanol extract of schisandra during the traditional solar processing of dried lutjanus erythropterus,the total number of bacteria in the fish meat is significantly lower than that of the blank group without the ethanol extract of schisandra chinensis(turcz,)baill.By comparison,it is found that when the marinade concentration ratio is 10% salt and 1:1 schisandra ethanol extract,the best safety and quality of schisandra-flavored dried lutjanus erythropterus can be obtained.4.Analyze the best marinade ratio of schisandra-flavoreddried lutjanuerythropterus,and the quality of the marinated dried lutjanuerythropterus during the traditional solarization processing.By comprehensively comparing the sensory,nutritional and safety qualities of dried lutjanus erythropterus with schisandra flavor,the optimal dried lutjanus erythropterus with schisandra flavor marinade formula is determined: the amount of salt added is 10%,and the ratio of the raw schisandra ethanol extract is 1:1.The safety quality is also the best.The best ingredients of dried lutjanus erythropterus with schisandra flavor in the traditional solarization process,the stickiness,chewiness,protein content,inorganic salt content,fat content,and volatile amino nitrogen content of fish meat show an increasing pattern of change;moisture content,PH and water activity showed an overall decreasing law.