Quality Evaluation And Preservation Process Optimization Of Pneumatophorus Japonicus

In this paper,using mackerel as the research object,nutrition and flavor of different parts of mackerel were analyzed, optimized thawing methods of mackerel and effects of different preservatives on quality of mackerel was studied.The abdomen contained highest fat,but back contained the lowest fat content.Tail meat had lowest protein content.The overall amino acid composition of the difference was not significant,glutamate content of the different parts was the highest. The fatty acids of back was up to 33 kinds of species, the tail was 26 kinds, the least.DHA and EPA concentrations were both high.The results of electronic nose showed that the volatile components of the three parts was different.31 kinds of volatile components were detected in the back, abdomen and tail were 32 kinds and 25 kinds, respectively. For the free amino acids and nucleotides, the results showed that contents of free amino acids of back and abdomen is similar, but was significant difference with the contents of the tail. The nucleotides, the contents of IMP of three parts are the highest. And the total content of the back was larger than the other two parts.The results will provide some reference value for classification and deep processing of mackerel.Water and natural air thawing on volatile basic nitrogen content was not significant, volatile basic nitrogen content that under the freezer thawing way was lower than other two ways as low as 15.663 mg / 100 g, trimethylamine content under the three ways was not significant different,the way of the freezer thawing had a minimum content is1.472 mg / 100g; textural under three thawing ways were significantly different and the best chewiness was under freezer thawing, sensory indicators are not significant under three different ways, the final results showed that freezer thawing was the more suitable for mackerel.Preservation results showed that the best preservation concentration of Polyphenols was 0.3g / kg; the best preservation concentration of Chitosan was 4.0g / kg; the best preservation concentration of potassium sorbate was0.075 g / kg; each treatment had a certain influence on quality of mackerel, could effectively extend the shelf life of mackerel. Under 4 ℃ chitosan extended the shelf life of mackerel about 6d, polyphenols extended around 7d, and potassium sorbate was about 4d. The slightly acidic electrolyzed water(available chlorine: 20.5mg / L,pH: 6.05, redox potential: 820mV) extended the shelf-life about 3d. Under chilled conditions,,Chitosan extended shelf life about 6d, and polyphenols extended around9 d, potassium sorbate extended shelf life about 6d, The slightly acidic electrolyzedwater was about 5d..The production process of mackerel fish biscuits was explored,sensory results was the optimization index.The results show that: The fish removed the fishy smell using chrysanthemum tea in the following ratio showed the best results:fish and flour ratio of 3: 5, add salt 2%, Chicken bouillon was 3%,addition level of oil was 16%, sensory results was the best.