Technology Development And Industrialization Of Improved Squid Paste

Ordinary squid paste was made by squid visceral as follow steps: high-temperaturecooking, sterilization, separation, drying, add carrier and secondary drying. According to thedisadvantages of this product，such as easy to delamination, bloating, the effect of feedattractant was not obvious, and smell alteration, product easy mold, this topic to squid pastefrom the aspects of improvement, in order to achieve breakthrough improve on the squidcream quality stability and save stability.Add hydrolysis of low-valued fish as pretreatment. Test showed that temperature, pH,feed liquid ratio, hydrolysis time has a great influence on autolysis and enzyme solutionprocess.The optimal conditions for hydrolysis of low-valued fish were55℃,pH6.0,6h, feedliquid ratio0.4:1,476U/g Flavourzyme,447U/g Alaclase and0.1%cysteine and0.1%mercaptoethanol.Response surface methodology based on Box-Benhnken experimental design wasemployed to optimize conditions for the maillard reaction for sleeve-fish viscera and reducedsugar to obtain the maximum sensory evaluation. The optimal conditions were found asfollows: pH8.05, temperature112℃, substrate concentration25.3%, and time59minites.Under these conditions, the actual sensory evaluation was2.5, and the predicted value2.46,relative error was1.62%. The Maillard reaction product of hydrolyzate of sleeve-fish visceraand reduced sugar was analyzed by GC-MS,53components were identified, the mainchemical components are hydrocarbons5.082%, ketones1.511%, carboxylic acids5.545%,esters116.036%, thiophene type28.035%, and thiazole type30.749%.Compared with the monomer preservative, this compound preservative can significantlyinhibited the growth of colony and decrease volatile base nitrogen and prolong the shelf lifeof squid paste.A GC method for determination of dimethylamine (DMA) in sleeve-fish viscera wasdeveloped in this study. The results showed that the correlation coefficient between peak areaand DMA concentration in the range of0.001mg/ml to2mg/ml is0.9998. The limit ofdetection and the limit of quantification of DMA are0.38μg/ml and0.71μg/ml, respectively.The average recovery ratio of98.59%.This method has high sensitivity, and is easy operation. The trmiethylamine (TMA) in sleeve-fish viscera was determined by the head space gaschromatographic method and searched for the effects of NaOH dosage, equilibriumtemperature, treatment time of ultrasonic on the measurement of TMA.The result showed thatNaOH dosage2.00g, equilibrium temperature40℃, tre atment time of ultrasonic10min,TMA could be released adequaely and the sensitiviy was relatively high. The linear rangebetween the peak aea and the concentration of TMA was0~25mg/L.The relative standarddeviation was0.63%with the average recovery ratio of98.59%and the detection limit ofTMA was0.2mg/L. The content of Dimethylamine, trimethylamine are related with seafoodfreshness. Through the determination of dimethylamine、 trimethylamine and oxidationtrimethylamine, we can control the product quality.