Study On Processing Technology Of Chickpea Compound Fish Sausage And The Variation Of Quality During Storage

In this study,grass carp meat and chickpeas were used as raw materials,and the formula of chickpea compound surimi was optimized through the single factor test and response surface test.Based on the result,Lactobacillus plantarum and Pediococcus pentosaceus were added to the chickpea compound fish sausage to study the optimal fermentation conditions,and then we tested the volatile flavor compounds of the sausages before and after fermentation.The optimized process was used to make chickpea compound fish sausage,and its storage performance was tested under two different conditions of 25?and 4?.The main findings are as follows.(1)Optimizing the Formula of Chickpea Compound Surimi with Response Surface MethodologyBased on the evaluation index of texture characteristics,sensory score,and cooking loss rate to design the single factor test.Then,based on the sensory score and the cooking loss rate as the response value,a response surface optimization test was performed to determine the optimal addition amount of salt,fishbone meal,and chickpea meal.The results showed that the best formula was 2.5%salt,1.5%fishbone meal,and 6%chickpea meal.The chickpea mixed surimi produced by this method has the highest sensory score and the least cooking loss.The surimi has the unique flavor of chickpea and fish.And it has good elasticity,a smooth surface,and no bubbles.(2)Process Optimization of Mixed-strain Fermented Chickpea Compound Fish Sausage and Analysis of Volatile Flavor ComponentsLactobacillus plantarum and Pediococcus pentosaceus were selected to ferment sausages.Choose the method of the single factor test and response surface optimization test.And then take the p H value and gel strength of the sausage as the response value,exploring the best starter inoculation amount,strain ratio,and fermentation time.The results show that the best fermentation process is the starter inoculation amount of2.0%,the ratio of Lactobacillus plantarum to Pediococcus pentosaceus is 1:1,and the fermentation temper-ature is 30?.This process condition can greatly improve the gelatinate of sausages.It can also make the p H of the sausage moderate.Using Headspace Solid Phase Microextraction and GC-MS technology to detect and analyze the volatile flavor components of sausages before and after fermentation,and it was found that the fermentation can improve the flavor of the sausages.(3)Study of Chickpea Compound Fish Sausage on Quality Changes During StorageThe chickpea compound fish sausage was stored under the conditions of 25?and 4?,and then we took the samples at 0,7,14,21,28,35,and 42 days of storage.The p H value,TVB-N,TBARs,water activity,total number of colonies,and total number of molds of this sausages were used as reference indicators to study the quality changes of the sausages under different storage conditions.The results showed that the p H value,TVB-N and TBARs of this sausage increased under two different storage conditions.The A_Wvalue of sausages stored at 25?decreased,and the A_Wvalue of sausages stored at 4?did not fluctuate significantly.But throughout the process,the A_Wvalue of sausages stored at 4?was sig-nificantly higher than that 25?.Finally,it is determined that the sausage is stored at 4?,which can well inhibit the growth of microorganisms and extend the shelf life of the product.