| Loach is delicious and rich in nutrition,but usually sold freshly,and its deeply processed products lacks,so its development and utilization has great significance.In this work,with loach as raw material,the canned loach was processed through deodorizing,frying and sterilization,its key technologies were studied,and its nutritional indexs including basic nutritional compositions,amino acids and fatty acids were evaluated and compared with those of raw loach.The experimental results with fishy smell value as index indicated that spice deodorization liquid(SDL)was the best for the removal of fishy smell.Based on that,single factor and orthogonal experiments were carried out,and the results found that the adequate SDL's recipe was cooking wine at 10.0%,vinegar 6.0%,ginger powder 1.0%and salt 8.0%,the optimal deodorization conditions were fish-SDL mass ratio of 1:2,deodorization time of 30 min and deodorization temperature of 10?.GC-MS analysis showed after deodorization the content of aldehydes and ketones were significantly reduced,which may caused the reduction in the fishy value,in addition,the content of alcohol and alkene substances gave an obvious increase,which were probably from the spices.With sensory score,fishbone hardness,peroxide value,weightlessness rate and yield as indexs,the influence of one time's and two time's frying on the indices of canned loach were investigated.The experimental results indicated that frying twice were better.On the base of uniform experiment with four factors(first frying temperature and time,second frying temperature and time)and six levels,its optimal frying parameters were gotten as follows:first frying time of30 s,frying temperature of 180?,second frying time of 110 s,second frying temperature of 140?.With sensory score as index,and based on that,response surface experiments were carried out,and the results found that the optimal seasoning's recipe of canned loach was salt at 7.0%,white granulated sugar 8.0%,soy sauce 15.0%,and ginger powder 1.1%.Salt dosage and table sugar,soy sauce dosage,and soy sauce dosage and ginger dosage had inter effect each other.The sterilization curve was obtained by TMI.It was found that F value could reach 3.62 min when constant temperature sterilization time was 14.16 min and sterilization temperature was 121?,which conformed to the sterilization effect.With sensory score,fishbone hardness,soluble solid content,cooking loss rate,pH value,the total number of colonies as indexes,the effect of sterilization time on sensory evaluation score,physical and chemical indicators of canned loach were studied when sterilization temperature was 121?.It was concluded that the best sterilization conditions were 12 min-45 min-12 min/121?.The contents of amino acids and fatty acids were determined by using automatic amino acid analyzer and GC-MS,and the basic nutritional contents were also analyzed,which were used to evaluate the nutr it io nal q uality of the canned loach.Results showed that the canned product had the characteristics of high protein and low fat content.In addition,it had many essential amino acids with proper proportions.Both raw loach and canned loach belonged to high quality protein products.Compared with those of raw loach,the short chain fatty acids content of canned loach is slightly lower,the long chain fatty acid composition and types of canned loach did not have obvious difference,which showed that processing did not have remarkable impact on the fatty acids of loach meat. |
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