Study On Quality And Flavor Of Quick-frozen Pre-prepared Compound Chicken And Fish Steak

A pre-prepared composite chicken and fish steak was developed with chicken and fish basha as raw materials.The effects of chicken addition and frying conditions on the quality characteristics of composite chicken and fish fillet were studied.The ratio of chicken and fish and frying conditions were determined,and the volatile components of preprepared composite chicken and fish fillet and the quality changes after quick-freezing were analyzed.The purpose of this paper is to study and develop a kind of quick-frozen pre-prepared fish product of compound chicken,and to provide theoretical basis for industrial production and preservation of enterprises.(1)Study on the effect of chicken addition on fish steak qualityThe compound chicken and fish fillet was made by adding chicken into fish with a proportion of 0%,5%,10%,15%,20%,25% and 30% respectively through certain processing technology.The effects of different chicken supplemental levels on water holding capacity,texture,p H,water content and protein composition of fish steaks were studied with basa fish steaks and chicken steaks as controls,and sensory evaluation and flavor analysis were carried out.The results showed that when the chicken content was 20%,the sensory score of the composite chicken and fish fillet was the highest,the taste was crisp and elastic,not only the fishy taste was weakened,the structure was more compact,the meat flavor was prominent,and the water holding capacity was 90.77%,and the water content was 70.75%.(2)Study on the effect of different frying conditions on the quality of composite chicken and fish steakThe pre-prepared composite chicken and fish steaks were fried at 160℃,170℃and 180℃ for 3,4,5,6 and 7 min,respectively,to study the changes of moisture,sensory,oil content,water holding capacity,TBARS,color difference,flavor,amino acid nitrogen and texture under different frying conditions.Results showed that the Fried Fried process under the optimal condition is 170℃ for 5 min,under the condition of the composite chicken fish oil content is 8.13%,TBARS value is relatively low,improved elasticity and chewiness,fish fillet color golden,crispy skin,untransparant delicious,contains the main flavor substances called ketones,fluoride and hydrocarbons,and sensory score the highest.(3)Analysis of flavor components of compound chicken and fish filletThrough electronic nose and solid phase microextraction combined with GC-MS analysis of volatile compounds in different chops,the volatile compounds in pasha fish mainly include lipids,alcohols and aldehydes.The volatile substances in chicken mainly include aldehydes,alcohols and phenols.The volatile compounds in passa steak mainly include aldehydes,alcohols,heterocyclic compounds and ketones.The volatile compounds in chicken steak mainly include aldehydes,alcohols,heterocyclic compounds and ketones.The volatile compounds in compound chicken and fish steak mainly include alcohols,aldehydes,hydrocarbons and heterocycles.The content of nonanal,hexanal,4-methylphenylpentanone,1-amino-3,5-xylene and other heterocyclic flavor substances in the compound chicken and fish fillet is higher,which makes the flavor of the compound chicken and fish fillet more unique.(4)Study on quality changes of quick-frozen pre-prepared composite chicken and fish steak during storageTo study the quality characteristics of quick-frozen pre-prepared composite chicken and fish steak during frozen storage(0d,20 d,40d,60 d,80d,100 d,120d).Including water content,p H value,texture properties,thiobarbituric acid value(TBARS),volatile base nitrogen(TVB-N),acid value,and flavor analysis by electronic nose.The results showed that the water content of quick-frozen composite chicken and fish steak decreased,and the p H value first decreased and then increased during the freezing storage process.The TVB-N value did not change significantly at the early stage,but increased significantly from 80 d to 100d(P<0.05).The acid value and TBARS values increased,and had no significant change from 40 d to 80 d(P>0.05),and began to increase significantly after 80d(P<0.05).In terms of texture properties,the hardness and chewiness of the samples increased,while the elastic elasticity decreased.