Study On The Processing Technology Of Ready-to-eat Dried Sturgeon Meat

Sturgeon is a kind of nutritious fish with high protein and fat contents.Nowadays,sturgeon's aquaculture amount has gradually expanded,but evidently sturgeon industry structure is so incomplete that terminal sturgeon products is singleness.Consequently.developing ready-to-eat dried sturgeon meat instead of frozen products is warranted the future.Dried meat products are delicious,economical and portable which favored by consumers.However,there are three problems when produced the ready-to-eat dried sturgeon meat,such as high fat contents,serious fish odor and difficult to save.To solve these problems,this paper focused on following aspects.First of all.this paper measured the basic chemical composition of raw sturgeon meat by national standard method,the fatty acid composition by gas chromatography-mass spectrometry(GC-MS)at the same time.The results showed that sturgeon was composed of 63.30%moisture,7.21%fat,23.50%protein and 1.26%ash.Sturgeon meat was rich in unsaturated fatty acids,which accounted for 70%of the total fatty acids,meantime the total percentage of eicosapentaenoic acid(EPA)and docosahexenoic acid(DHA)were 7.87%of the total fatty acids.Secondly,to research on the key processing technology of sturgeon degreasing,this paper has compared the commonly used NaHCO3 method and lipase degreasing method to select which was more suitable.The degreasing rate,protein loss rate and fatty acid composition as indicators condition were measured.The results showed that under the same conditions,compared with NaHCO3 method,the protein loss rate was lower and its fatty acid composition changed less by lipase method.On this basis,the optimum conditions for the lipase degreasing of sturgeon were determined by single factor experiment,and the results were material/water ratio 1:3,temperature was 30 ?.concentration of the enzyme was 20 U/mL,reaction time 50 min,pH 9,and the degreasing rate was 29.85%under this condition.After treatment with lipase degreasing,the fat of degreased sturgeon meat was significantly lower than the raw fish meat.but with little effect on fatty acid composition.and better retention of unsaturated fatty acid.Observation of muscle tissue structure of sturgeon before and after degreasing showed that enzymatic degreasing had more damage to the micro structure of sturgeon muscle,but the results of the sensory evaluation showed less impact.In addition,both GC-MS and sensory evaluations showed a significant reduction in degreased fish odor.Therefore,the enzymatic degreasing process identified in this study has a good effect on fat removal,the retention of quality and the inhibition of odor during the processing of sturgeon meat,which can be further promoted to industrial production.Finally,orthogonal experiment was carried out in the process of pickling,drying and sterilization of sturgeon meat processing to determine the optimum technological conditions.The best recipe of dried pickled material on sturgeon meat was:sugar 4%,cooking wine 3.5%,pepper 1.5%,salt 3%,pickling for 50 min by this proportion of ingredients,and the production showed the best meat flavor and taste.According to the indexes of water contents,shelf life,texture and color of sturgeon meat,the optimum drying and sterilization process were determined:drying temperature 40 ?,drying time 120 min,sterilization temperature 105 ?.sterilization time 20 min.