Studies On Process Of Southern Catfish Fillet & Comprehensive Utilization Of By-product

Tongwei( Chengdu) Aquatic Products Foodstuff Co.,Ltd to conduct a study. This article selects the southern catfish as the research object, because it has a wide distribution, fast of growth and reproduction, resistance is strong, has no fish muscle thorn, delicious meat, high nutritional value, system designed southern catfish intensive processing pathway, realizing clean production and zero pollution of southern catfish intensive processing technical process.Mainly do the following two aspects: the first part is studies on process of fillet of southern catfish; the second part is Studies on the studies about Comprehensive utilization of the southern catfish skin of by-product. And the two research results have been passed by Sichuan provincial science and technology department in Aug, 2013.The first research part is “the processing of southern catfish fillet”, optimized technological parameter about steep by finished product yield & about ozone disinfection by TPC(total plate count). The research result as follows:During the deep of the southern catfish fillet, the super deep parameter is putting the fillet in the 2.5 percent composite phosphate solution for 30 min as the proportion of fillet and solution is 1 to 1, the finished product yield of fillet is up to the 40.2 percent.During the ozone disinfection of the southern catfish fillet, at 00 C to 40 C,the super ozone disinfection parameter is sterilizing the fillet for 30 s in the O3 solution which concentration is 4mg/L, the TPC(total plate count) of this fillet is only 90cfu/g,the coliform bacteria and pathogenic bacteria cant be found, the sterilization is the most effective.The search fillet from the the processing of southern catfish accord with the national food safety standards, and the content of protein is high to 17.6 percent, the content of fat is low to 3.0 percent, there are 18 kinds amino acids in the fillet, but also the ratio of Eight kinds of essential amino acids is up to 42.8 percent, so the southern catfish fillet is the typical quality protein sources.The second research part is“the studies about Comprehensive utilization of the southern catfish skin of by-product”, optimized technological parameter about sodium carbonate treatment by water dilate ratio, blanching& cool by crispy and sauce by evaluation flavor, and analysis the nutritional content of southern catfish skin. The research result as follows:Research the influence of water dilated ratio and crisp degrees by the treatment of different concentration of sodium carbonate solution and different bath time to Southern Catfish skin. The results show that: with the proportion of skin and sodium carbonate solution be 1to2, put the southern catfish skin in the 1.5percent sodium carbonate solution for 30 min is the best technological parameter, its water dilated ratio can be up to 33.2percent.Research the influence of crisp degrees and flexibility by the treatment of different blanching temperature, blanching time and cooling temperature to the southern catfish skin. The results show that: after blanching the skin for 10 s in hot water which temperature is 900 C, This contents is studied comes from fifth sub-topics of the project of Sichuan provincial science and technology department of industry chain(2011NZ0071), relying on then quickly cool down below to 100 C in 30 min is the best technological parameter, its crisp degrees and flexibility value is 9.6, this treatment is the most effective.Research the formula of spicy flavor southern catfish skin by evaluation flavor by food professional personnel. The results show that: the best formula of spicy flavor southern catfish skin consist of the pickled pepper 15.0 percent, sugar 2.5 percent, cooking wine 2.0 percent,vinegar 2.0 percent, salt 1.6 percent, ginger 1.0 percent, white pepper powder 0.8 percent, garlic 0.4 percent, the people from Sichuan favor for its special spicy flavor.The inspected results of the frozen southern catfish skin & spicy flavor southern catfish skin show that: the protein content is 21.6 percent & 13.3 percent, collagen protein content is 82.4 percent & 91.7 percent, the ratio of the essential amino acids and the total amino acids is 23.41 percent & 21.33 percent, the ratio of the tasty amino acids and total amino acids is 65.0 percent & 67.5 percent, the fat content is 12.8percent & 1.1 percent, the moisture of them is 65.8 percent & 86.2percent,After storing for 6 months at below-180 C temperature, the frozen southern catfish skin & spicy flavor southern catfish skin accord with the national food safety standards, the TPC(total plate count) of this fillet is less than 103cfu/g,the coliform bacteria and pathogenic bacteria cant be detected.