| Mussels are treasures of seafood that integrate food,medicine and tonic.Mussels play an important role in the production of shellfish in China,and their output ranks among the top in the world.At present,the mussel industry is mainly rough processing,and the mussel processing efficiency is lower,which affects the healthy development of the mussel processing and culture industry.In this paper,fresh mussels were used as raw materials to optimize the processing technology of ready-to-eat mussels from the aspects of deodorization,seasoning and sterilization.The changes of flavor active substances in mussels at different processing stages were analyzed by gas chromatography-mass spectrometry.By studying the variation rule of mussel flavor during processing,it can provide reference for mussel industrial production and product research and development.The main research contents are as follows:1.The effects of the concentration,the ratio of material to liquid,the temperature and the time on the effect of the odor removal of mussels were studied.GA-BP neural network was used to optimize the defishing-out process of instant mussels.The parameters of defishing-out process were obtained as follows: defishing-out solution concentration 3%,solid-liquid ratio1:3(g/m L),defishing-out temperature 35.6℃ and defishing-out time 1.4 h.The experimental results show that the product sensory score obtained by BP neural network prediction model is95.02,and the relative error between the actual value and the predicted value is 0.97%.2.The mussel seasoning technology was optimized by entropy weight method and fuzzy mathematics principle.The information entropy weight statistical analysis method was used to determine the weights of each evaluation index,and the objective weights of taste,color and flavor were 0.33,0.28 and 0.39,respectively.Response surface method was used to optimize the mussel seasoning process,and the highest sensory scores were obtained: white sugar 10.6%,salt 3.8% and MSG 5.9%.Under these conditions,the ready to eat mussels were full in taste and flavor.The actual score of the product was 8.18,and the predicted score was8.211,with no significant difference.3.The effects of different fence factors on the total number of mussel colonies and sensory quality were studied.Single factor and response surface tests were used to determine the optimal combination of key antibacterial factors such as water activity,citric acid addition,coating liquid ratio,sterilization temperature and sterilization time.The results showed that the optimal pattern of feeding mussels was as follows: citric acid dosage 0.2%,Aw 0.89,Nisin0.42 g/kg,lysozyme 0.09%,sterilization temperature 92℃,sterilization time 40 min.4.The variation rule of flavor substance in mussels during processing was studied.A total of 83 volatile flavor substances were detected in the mussel samples.Forty volatile compounds were detected in the fresh mussels,and 42,53,58,54 and 56 volatile flavor compounds were detected in the samples after deodorization,cooking,seasoning,drying and sterilization,respectively.ROAV method was used to calculate that 17 kinds of compounds contributed significantly to mussel flavor at different processing stages,among which the most significant contribution compounds were capral,nonal,benzaldehyde,heptal,hexal and other aldehydes. |
