Studies On The Smoking Processing Technology Of Pseudosciaena Crocea And Squid

The nutrient contents and smoking processing technology of Pseudosciaena crocea and squid were analyzed and studied respectively in this paper, including the research about the color stability in the smoked squid semi-finished products stored at different temperatures and the analysis of the residual Benzo(a)pyrene and volatile flavor compounds in the smoked samples. The results were as following:1. Analyze the nutritional composition, amino acid profile and fatty acid contents in Pseudosciaena crocea and squid. The results indicated that the protein contents of the Pseudosciaena crocea and squid were both more than 13.0%, the crude fat in Pseudosciaena crocea was 11.34%, and 0.86% in squid , the essential amino acid(except L-tryptophan) content was about 40%, and the AAS was close to or more than 1, the EEAI was more than 70. All these data showed that the Pseudosciaena crocea and squid had a higher nutritive value and even health function, and that they are the high-quality protein source.2. Determine the processing procedures and technical parameters in the smoking processing of the Pseudosciaena crocea by the orthogonal test. The test was designed according to the sensory score, and the test factors were the smoking temperature, time, concentration and the spray water. The results were as follows: the order of effect among the factors was the smoking concentration (X₃)> the water spray (X₄)> the smoking time (X₂)> the smoking temperature (X₁); and the best smoking processing technical parameters were that the smoking temperature =45℃, the smoking time =15min, the smoking concentration=50% and full open spray water.3. Research the smoking peocessing of the squid ring using the quadratic rotation-orthogonal combination test. The test factors were the smoking temperature, time and concentration. And the value of color difference would be the evaluating indexes, which would explain the optimal conditions for the squid's smoking which were that the smoking temperature =41.2℃, the smoking time =38.1min and the smoking concentration (ventilator speed) =871rpm; and each factor had a significant effect on the value of color difference, the order of effect was: the smoking concentration (X₃)> the smoking temperature (X₁)> the smoking time (X₂); and the function expression was also obtained as follows through the method of response surface analysis experiment: Y=1.778855+0.154636X₁-0.245061X₂-0.168379X₃+1.412500X₁X₂+2.26 7500X₁X₃+1.060000X₂X₃+1.319701X₁²+1.512389X₂²+1.667953X₃²ã€‚ 4. Store the smoked squid rings at different temperatures. During the storage, great changes happened to the value of DE^* initially, and the higher the storage temperature was, the faster the value of color difference rose, and vice versa. After 15 days stored at -18℃, the value of the color difference measured in the experiment for 70 days was not changed; and the smoked squid ring products which were stored at normal temperature within a short time had small changes in the value of color difference, not obviously. The studies indicated that the following-up processes should be carried out immediately after smoking during the squid rings smoking process. If a certain period of time were needed to preserve some products, then the storage temperature was the lower the better, and under -18℃for a short time was suggested here.5. The residual BaP in the 9 smoked Pseudosciaena crocea samples and the smoked squid semi-finished products were detected and the results were both in line with the national food standards (≤5μg/kg); Meanwhile, 85 and 87 kinds of volatile flavor compounds were detected respectively from the smoked Pseudosciaena crocea and the smoked squid semi-finished products, including the flavor compounds sucha as phenols, esters, aldehydes, furans and so on, of which phenolic were all the phenol and its derivatives, and the total content were more than 50%. All of these proved that the smoked products were rich in flavor compounds.