| Liquid smoking technology was applied in this paper to process codfish and its offal. Compared with real gas smocking, particular smoking flavor sauces were adopted instead of smoldering woods. There are almost the same flavor ingredients in the smoking flavor sauces as in smoldering woods, such as organic acids, phenols, and hydroxy compounds. Furthermore, it made smoked fish get rid of of3,4-benzopyrene carcinogen which can cause cancer. Smoking flavor sauces is clean, sanitary, safe smoking materials.Codfish is the largest species of aquatic products impored in China to feed the processing capacity. In this paper, it was chosen as experimental material. Also, fish bonding technology was applied to process codfish offal. Influences of NaCl, glutamine transaminage and sodium caseinate in liquid smoked bonded fish products were found out. Based on that, series of products were developed, such as liquid smocked fish ball and liquid smoked breaded fish stick which raised the added value of codfish.On the basis of the completion of research on liquid smoked processing technics, nutrients, harmful substances and microbial identification in natural fish and bounded fish products were tested that basis for added value of aquatic products could be provided.Conclusions could be summed as follow.1.First, the liquid smoked cod block flavor technology conditions was determined. Through the orthogonal experiment and the sensory analysis, the development of formula and the technical conditions were determined,the best technical conditions were:The spicy liquid smoked cod block:five spices power concentration1%, salt concentration1%, smoked liquid concentration0.6%, dipping time90min, dry time60min. Spicy hot liquid smoked cod block:Chinese prickly ash surface concentration0.5%, chili powder concentration2%, salt concentration1%, smoked liquid concentration0.6%, dipping time60min, dry time45min.Natural codfish liquid smoking technics was established and the product’s nutrients were detected. In liquid smoked codfish, there were38.13%in protein,0.64%in fat,6.48%in carbohydrate and50%in water. Its benzopyrene content was none, while the limit in GB2762-2005is5μg/kg. It was high in protein and low in fat that fitted people’s requirement on health nowadays. The product should be packed in high pressure tolerance plastic bags, and could be kept in storage for5-6months after being high pressure heating treated.2. Study on development of restructured codfish products. Time and content of NaCl, CS and TG, and the gel strength as index were taken. The optimize process of restructured codfish products determined by the preliminary selection of single factor experiment condition and response surface analysis are:NaCl1.5%, SC0.9%, TG0.7%, the optimum action time is2hours. The influence coefficients of additions in restructured products were as follows TG>CS> NaCl.3. The restructured codfish liquid smocking technics was established and the product’s nutrients were detected. Through the orthogonal experiment and the sensory analysis, the development of formula and the technical conditions were determined, the best technical conditions were:The spice powder’s concentration is1%, smoked liquid concentration is0.6%, dipping time is20min, dry time is180min. The product should be packed in high pressure tolerance plastic bags and vacuum sealing. The product should be placed in the refrigerator to keep cold.In the restructured liquid smocked codfish, there were42.25%in protein,0.56%in fat,7.24%in carbohydrate and45%in water. Its benzopyrene content was none, while the limit in GB2762-2005is5μg/kg. The restructured liquid smoked codfish was added protein additives in the processing, so the content of crude protein was higher than natural codfish. Fat content is lower than that of the liquid smoked cod, It was low in fat that fitted people’s requirement on health nowadays. |
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