Pacific Saury Fish Fresh Quality Research

Pacific saury is one of the catch pelagic fish in China, meat is delicious, nutritious. Ocean fresh catch from fishing to transport ashore to go through 3-6 months. Saury shipping time is divided into two categories,the first category is through the carrier after transporting from the fishing boat ashore will need about 3 months. The second type is stored in the boat with the fishing boats returning transportation ashore, this kind of transportation requires more than six months time. In recent years our country increases the demand for saury, saury quality greatly affect this type of ocean catches the economic value of things. This topic mainly from two parts of the study saury preservation,one part is the effect of pretreatment on saury and temperature. The other part is time and transportation reproduced factors affecting the quality of fresh saury, after saury by carriers ashore. The main contents and results of this study are as follows:1. The relationship is between Different seasons fishing saury nutrition ingredient and the migratory route; The results show that the saury as migratory fish, fishing at different season saury the nutrients content is different. the crude protein, crude fat and other nutrients of Fishing in July to October saury in fish content is higher.2. Studing in The temperature of saury in the fishing boat and shelf life prediction. The effect of temperature on the saury exhibit lower the temperature, better preservation.setting under-20℃,-24℃ and-35℃,-35℃ preservation is the best,but at-20℃、-24℃ is good preservation effect. Through a chemical reaction kinetics model theory of fresh saury index fitting: k value change mathematical model is: N=N0eKnt,Kn=5×108e-49776/RT; TBA value change mathematical model is: : N=N0eKnt,Kn=1.3e-4562/RT. TMA value change mathematical model is : N=N0eKnt,Kn=28e-18947/RT.3. The response surface method optimization fishing boat saury preprocessing formula. Salt solution, consumption of alcohol and white vinegar to soak for half an hour after saury were placed in 4 ℃ refrigerator preservation. Measurement and analysis of its response surface methodology TVB-N value has been pretreated saury best formula is The concentration of the salt solution, vinegar p H value, consumption of alcohol by mass of the optimal ratio were: 2.44%, p H3.85,0.805%.4. Effect of freeze on the number of quality of saury; When saury transport by carriers to shore, offshore operations due to limited conditions, the part of saury has been thawed and subsequently frozen in carriers. By saury muscle tissue structure analysis obtained a direct relationship with the number of freezing.