Effects Of Pickling And Baking On The Quality Of Semi-dry Saury

Pacific saury(Cololabis saira)is an ocean-going marine product and has been favored by consumers because of its rich nutrition and low price.In order to increase the added value of saury and meet consumer demand for diversified saury products,the company developed a baking-type semi-dry saury food.Saury meat is delicate,fish smell is heavy,skin color is dark,and processing characteristics are poor,which makes it difficult to develop semi-dry products for saury.Therefore,it is very important to systematically study the quality change rules of semi-dry saury during processing.In this paper,using saury as raw material,the texture,flavor,and color of the epidermis of semi-dry saury in various pickling preparations and roasting techniques were systematically studied using texture analyzers and gas chromatography mass spectrometers.From the perspective of the functional properties of myofibrillar,the effect of pickling preparations on the texture of saury was discussed.The main findings are as follows:(1)Effect of pickling preparation and drying process on the texture quality of semi-dry sauryWith the increase in the amount of distilled spirit,the shear strength,hardness,chewiness and cohesion of semi-dry saury first increased and then decreased,and the elasticity decreased(p<0.05);when the amount of distilled spirit added was 7%,the hardness and shear strength of semi-dry saury were good,with values ??of 1512.98 g and 1786.20 g,respectively.With the increase in the amount of pepper powder,the shear strength,hardness,and chewiness of semi-dry saury first increased and then stabilized,and the elasticity decreased(p<0.05);when the content of pepper powder was 0.4%,the hardness and shear strength of the semi-dry saury were better,with values ??of 1486.83 g and 1726.90 g,respectively.With the increase in the amount of mixed phosphates,the shear strength,hardness,chewiness,and cohesiveness of semi-dry saury decreased significantly(p<0.05),and the elasticity gradually increased.When the amount of mixed phosphates was 0.25%,the texture and taste of saury wasbetter,and the product yield was higher.At this time,the hardness was 1429.90 g and the shear force was 1635.20 g.The optimum moisture content of semi-dry saury was determined by texture and sensory evaluation of 50%;at different drying temperatures,the texture quality of semi-dry saury changes significantly;80 °C dried for 5 hours,saury texture quality was better.(2)Effect of pickling preparation on the structure and function of myofibrillar protein of Pacific sauryThe addition of distilled spirit,pepper extract,and mixed phosphates had a significant effect on the structure and functional properties of myofibrillar protein.The gel strength,elasticity,and water holding of saury myofibrillar protein increased first and then decreased with the increase of distilled spirit content(p<0.05),and increased with the increase of pepper extract and then decreased(p<0.05),with the increase of the amount of mixed phosphates added gradually increased(p<0.05).When the amount of distilled spirit was 5% to 7%,the amount of pepper extract was 0.4% to0.6%,and the amount of mixed phosphates was 0.25% to 0.30%,the myofibrillar protein of saury had good gel texture and water retention properties.(3)Effect of pickling preparation and drying process on the flavor of semi-dry sauryWith the increase in the amount of distilled spirit,the odor value and trimethylamine value of semi-dry saury decreased(p<0.05).When the distilled spirit was added at 9%,the lowest values ??were 1.35 and 2.95 mg/100 g,respectively.The semi-dry saury detected 40 to 46 volatile flavor substances,and the relative content and species of volatile flavor substances changed greatly.The relative content and species of aldehydes decreased;the amount of distilled spirit added was 9%,semi-dry saury taste better.With the increase in the amount of pepper powder,the odor value and trimethylamine value of semi-dry saury fell first and then stabilized(p<0.05);when the content of pepper powder was 0.6%,the lowest values ??were 1.46 and3.07 mg/100 g,respectively.There were 37 to 45 kinds of volatile flavor substances detected by the semi-dry saury.The addition of the pepper powder mainly introduced its own alcohol and ketones and increased the flavor of semi-dry saury.When the content of pepper powder was 0.6%,the quality of semi-dry saury was better.With the increase in the amount of mixed phosphates,the odor value and trimethylamine value of semi-dry saury showed a decreasing trend(p<0.05).When the amount of mixedphosphates added was 0.30%,the lowest values were 2.48 and 3.25 mg/100 g,respectively.Semi-dry saury detected 40 to 43 kinds of volatile flavor substances,mixed phosphates had little effect on the relative content and species of flavor substances;mixed phosphates added at 0.30% was more appropriate.Under different drying temperature conditions,the odor value and trimethylamine value of semi-dry saury fell first and then increased(p<0.05).When the drying temperature was 80 °C,the minimum values were 1.49 and 3.14 mg/100 g,respectively.Semi-dry saury had 47 to 55 kinds of volatile flavor substances detected.High temperature made saury produce more heterocyclic compounds with special aroma of fish,over high temperature would cause unpleasant smell of saury.When the drying temperature was 80 °C,the semi-dry saury had good flavor quality.(4)Through examining the changes in the texture and flavor of semi-dry saury under different pickling preparations and drying techniques,combined with the actual production and economic benefits,the pickling preparations of semi-dry saury was selected from 7% distilled spirit,0.6% pepper powder,0.30% mixed phosphates,2.5%salt,and dried at 80 °C for 5 hours.(5)The single-factor experiment and response surface design were used to optimize the baking process of semi-dry saury,and the optimum baking parameters of the semi-dry saury skin were obtained: baking time 12 min,baking temperature 191°C,mixed syrup dosage 5%.Under these conditions,the semi-dry saury had an L* value of47.76,an a* value of 5.52,a b* value of 15.93,a sensory score of 4.59,and skin color was bright yellow and attractive.