The Research On Swim Bladders Of Large Yellow Croaker

Swim bladder is a highly nutritious fish by-product.This study used the cultured large yellow croaker's swim bladder as a raw material to study a kind of snack food.The nutritional value and safety of the swim bladder were studied.The swim bladder deodorization technology,the processing technology and the shelf life of fried swim bladder were studied.Below were key research:1.Three kinds of swim bladders from octopus,large yellow croaker,mackerel in East China Sea were studied to analyze the amino acids,fatty acid components and mineral elements of the swim bladders by GC-MS,ICP-MS and other technologies.The results showed that the indexes of the swim bladder of the large yellow croaker were better than those of octopus and mackerel.The amino acid scoring criteria showed that the concentration of flavor amino acid in the large yellow croaker swim bladder is 58.55g/100g.Gly,Ala,Arg and other functional amino acid content is high,meaning the swim bladder of the large yellow croaker had a very good application prospect on the production of seafood seasonings.The main fatty acids of swim bladder of the large yellow croaker were monounsaturated fatty acids and polyunsaturated fatty acids,respectively occupying13.09%and 55.13%.Compared with those in the octopus and mackerel,the contents of K,Na,Ca,Fe and Zn in the bladder of the large yellow croaker were higher,and the contents of Fe and Ca were significantly higher,thus indicating the swim bladder of the large yellow croaker was the good food source of supplementing Fe and Ca;and the contents of Hg and As in the swim bladder of large yellow croaker did not exceed the statutory content of national standard,meaning it was a kind of safe food.2.To fishy with yeast solution,citric acid solution,black tea on the swim bladders.Determined the best off-dripping fish off conditions.The optimum conditions for the de-fishing of yeast solution were 1.5%yeast extract,1.5 h immersion time and 35?deodorization temperature.The sensory value of the product was 1.2 and the content of trimethylamine was 1.025×10^-5%.Citric acid solution deodorization optimum conditions:citric acid solution concentration of 0.25%,soaking time 1.75 h,deodorization temperature of 45?,the product made from mandarin fish as itssensory value of 1.9,TMA content of 1.441×10^-5%.The optimum conditions for the deodorization of black tea:1.5%of black tea,2.0 h of immersion time and 45?of deodorization temperature.The sensory value of the product made from the raw material is 1.75 and the TMA content is1.279×10^-5%.Effect of electronic nose for different deodorant agent handling deodorization verification.The results showed that the main components of the yeast solution after deodouring changed the most,aromatic substances such as alcohols increased,and the content of nitrogen oxides decreased,which indicated that the fish sauce treated with yeast solution had the best deodorization effect.3.The optimal formulation of fried snapdragon was determined by response surface optimization:adding 0.3%of TG,25 g of starch and 9.0 g of egg white.The seasoning recipe of fried swim bladders sauce was confirmed:salt 2%,white sugar 8%,MSG 0.3%,allspice 0.6%,13%incense 0.2%,ginger powder 2%,pepper 1%,sesame oil 0.5%.The technical parameters of fried swim bladder were determined:the frying temperature was160?,the frying time was 2min,and the total sensoryscore of the products produced under this process reached 92.71.4.By studying the sensory evaluation?appearance,texture,flavor?,crushing force,acid value,peroxide value,total number of colonies and the trend of E.coli during the storage period of fried swim bladders food at room temperature,it can be concluded that the fried mullet product is stored at room temperature,after 6 weeks,the acid value,peroxide value,the total number of colonies and E.coli did not exceed the national standard.The sensory score showed a downward trend and the crushing force showed an upward trend,indicating that the product brittleness decreased,the acid value and the peroxide value showed an upward trend,and the change in the total number of the colonies was not significant.In order to predict the shelf life of fried swim bladders,the change of acid value and peroxide value duringthe storage process of fried swim bladders under 35?,45?and 55?was studied by the accelerated shelf life test.Cid value and peroxide value as the index ofthe first-order kinetic model,the equation were:B=B₀e^0.00595t and B=B₀e^0.00905t,acomprehensive analysis of the fried fish sole product acid value and peroxide valueas an indicator of shelf Period,the final determination of marine snack foods stored at25?shelf life of:154 d.