Study On Product Development And Application Of The Sturgeon Muscle

Taken sturgeon meat as raw material in this paper，a series of sturgeon frozen productswas developed after thawed， rinsed and sliced pretreatment through the differenttechnological process.In the process of researching frozen sturgeon steak processing technology andformula，as deodorization degree an index，the kinds of rinsing solution and time wereinvestigated for the effect on deodorization degree at the rinsing process.The single factorexperiment was discussed to determine the optimal solution；As comprehensive score offinal product an index include taste，quality and structure，colour and lustre，salt，sugar，MSG，soy sauce，rice wine and spices were investigated for the effect on comprehensivescore.The single factor experiment was used discussing the influence of main seasoninginclude salt，caile sugar and MSG to the flavor of frozen sturgeon steak.Taken gingerpowder，garlic powder，soy sauce and rice wine as the influencing factors，spices formulaof frozen sturgeon steak was optimized. The results show that in the rinsing process，thebest deodorization method was using0.15%calcium chloride and0.15%sodium citratesolution for20minutes.when the amount of the salt，MSG，and cane sugar respectivelywas3.7％，0.5％，0.5％，and the amount of the ginger powder，garlic powder，soy sauce，rice wine respectively was0.5%、0.3%、1%and0.9%，frozen sturgeon steak have optimumflavour.In the process of researching smoked sturgeon steak processing technology andformula，as salty degree an index，saline solution concentration and salted time wereinvestigated for the effect on salty degree at the salted process．The single factorexperiment was discussed to determine the optimal solution；As comprehensive score offinal product an index include colour and lustre，appearance，quality and structure andtaste，temperature，time and relative humidity were investigated for the effect oncomprehensive score at the smoked process．Based on single factor the temperature，timeand relative humidity were optimized using the ternary quadratic regression orthogonalrotation combination design test.The optimal scheme was determined through the responsesurface analysis：At salted process，the fillets were dipped60min using10%salt solutionat low temperature. At smoked process，the highest comprehensive score93.44can beobtained under the circumstance of the temperature52℃， time21min and relativehumidity70%. Under this condition，the sturgeon steak had golden color，appropriate saltydegree，no peculiar smell，moderate smoked flavor. The products were perfect.In the process of researching water retention of sturgeon slide，as volatile basicnitrogen，free drip loss，cooking loss an index，phosphate and sorbitol were investigated for the effect on water retention one day or a few months later.Compared with the controlgroup，tripolyphosphate is better than orbitol at water retention of sturgeon slide. Sixmonths later，volatile basic nitrogen，free drip loss，cooking loss changed respectivelyfrom the original2.62mg/100g，4.24%and8.34%to8.49mg/100g，8.95%and30.72%.Compared with the control group and sorbitol group，adding0.5%of the tripolyphosphatesignificantly improved water retention of fish slide.