| Collichthys lucidus is a small kind of economic fish with high protein and low fatcontent, rich in mineral elements and production. Collichthys lucidus is mainly sold freshlyin Zhoushan marketing, but also developed into leisure food by some local enterprises. Thispaper will analyze the protein constitution and nutritional value of Collichthys lucidus fishflesh from different seasons, and will degrease the autumnal Collichthys lucidus fish fleshthrough diverse approaches.By combining with the electronic nose and relatedphysicochemical indexed, we also build a mathematical modeling for the prediction of theshelf life of Collichthys lucidus fish.This paper will analyze and evaluate the biochemical components of Collichthyslucidus fish flesh. Via the detection of the fundamental nutritional ingredients of estivalCollichthys lucidus fish, we find that Collichthys lucidus fish is a kind of marine fish withhigh protein and low fat content, also rich in microelements and high nutrition value.Besides, the polyunsaturated fatty acid (PUFA) content in Collichthys lucidus fish reachedto28.1%with DHA (C22:6, docosahexaenoic acid) content is highest (19.31%), and EPA(C20:5, timnodonic acid) content is second highest (5.81%). MUPA (monounsaturated fattyacid) content is35.85%of total fatty acid content, and these two types of fatty acids arebeneficial for prevention of cardiovascular disease and cancer. In addition, The ratio ofessential amino-acid and total amino-acid in Collichthys lucidus fish flesh is40.71%whichis36%higher than the standard of FAO/WHO. Based on related evaluations, Collichthyslucidus fish flesh is graded as high quality protein, and its EAAI value is0.9699higher thanthe standard of0.95of oil protein, making it a perfect raw material for high protein food.Degrease the autumnal Collichthys lucidus fish flesh with three different approaches,related conditions are also evaluated with experiments to get optimal data. Then optimizeby the response surface analysis:6.21g/100mL Na2CO3, ration of flesh and water1:1.8andthe soaking period with85.51min is optimal for Collichthys lucidus fish flesh degreasing,the degreasing rate reaches to43.63%. Meanwhile, in0.51g/100mLNaHCO3solution withration of flesh and water1:2and93.45soaking period is also optimal. The degreasing rateis44.33%. However, degreasing with alkaline lipase, the optimal experimental factors are that soaking period61min, pH8.1, temperature (35±1)oC and41U/mL enzyme activity.The degreasing rate is43.77%. After compared with each optimal experimental factors,degreasing rate of NaHCO3solution method is highest, but owing to the reasons ofindustrial production, it is more difficult to terminate for enzyme method for degreasing.Moreover, the alkali concentration is too high for Na2CO3method which might causepotential treats to the food during industrial production. Thus, NaHCO3method is chosenfor the degreasing. Changes of water content and texture are detected during different shelflife point, and the volatile flavor is also determined by the electronic nose system,associated with physicochemical quality indexed, we build the shelf life predictionmodeling for Collichthys lucidus fish. Since the maximum value of signal to noise ratio isbasically a constant value for the sample, it is not related to the sampling but related to thesample quality itself, thus it is the foundation for the establishment of shelf life predictionof different Collichthys lucidus fish shelf life and electronic nose predicted shelf life. Bythe physicochemical indexes of water content and texture from different shelf life, qualityof the edible part of Collichthys lucidus fish decrease. The elasticity, firmness andchewiness are also further determined for the validation of the electronic nose shelf lifemodeling. Shelf life prediction modeling on the basis of stochastic resonance ratiomaximum value changing with time, after verified, signal to noise ratio eigenvalue is lessthan5%for the prediction of Collichthys lucidus fish shelf life and the accuracy isexcellent. |
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