Studies On Protein Organization And Fishy Smell Inhibition Technique Of Extrudates From Tuna Meat

Tuna resources are rich and because of rich in nutrition are popular among in the world.In this essay,dehydration ways and fish protein organization of tuna meat,the fishy smell inhibition ways of extrudates were studied.The mainly results as following:1.The effects of three dehydration ways for tuna meat quality were studied.Tuna meat after stir-frying has biggest a* values,b* values,PIVD(in vitro protein digestibility)and minimum degree of fat oxidation.They are 5.33±0.63,18.60±1.56,(68.33±0.52)%,(55.24±3.12)mg/g and(41.79±1.22)g/100 g,respectively.The kinds of volatile are eighteen and nonyl aldehyde has biggest relative amount.2.The effects of three dehydration ways for extrudates from tuna meat quality were studied.Extrudates from tuna meat by stir-frying has lowest L* value,minimum degree of fat oxidation,biggest texturizing degree and PIVD.They are 33.58±2.16,(51.06±2.21)mg/g,(40.04±1.90)g/100 g,1.62±0.15 and(86.15±0.56)%,respectively.Meanwhile,the muscle fibers are orderliness.3.The effects of different moisture contents for extrudates quality from tuna meat were studied.Color difference and fat oxidation degree of extrudates to rise after falling,and hardness decreased with increasing moisture content.The biggest texturizing degree is 1.72±0.04 when moisture content of 35%,biggest PIVD is(88.06±0.9)% and best microstructure happened moisture content of 30%.4.The effects of different glycerol contents for extrudates quality from tuna meat were studied.Decreasing water activity and hardness,increasing L* value and viscosity,fat oxidation degree to rise after falling with increasing glycerol content.Extrudates have better quality when glycerol contents were 3% and 6%.5.The effects of different kinds of oil and contents for extrudates quality from tuna meat were studied.Decreasing L* value,fat oxidation degree and texturizing degree with increasing oil content.Extrudates has best microstructure when palm oil content of 6%.6.The effects of different fishy smell inhibition ways for extrudates flavor from tuna meat were studied.The sensory score of extrudates from tuna meat adding ?-CD is 4 scores and has a certain fishy smell,however,the sensory score of extrudates from tuna meat adding citric acid mixture or green tea are 3 scores and 2 scores.On the whole,adding 4.5% Perilla mixture or 2% yeast mixture in tuna meat are better inhibition ways.