Research And Development Of Channel Catfish Prepared Food

Channel catfish prepared food as a new food,it is convenient to eat,nutritious and delicious.Since the introduction of catfish into China,the breeding technology has been developing continuously,the amount of breeding has been increasing,and the source of raw materials is stable.However,there are many problems such as lack of deep processing technology,single processing products,and fishy smell.In this paper,the preparation of prepared food with channel catfish as raw material,the influence of key factors such as deodorization and curing,and the technical parameters were studied.The volatile flavor substances in the process of processing were studied,the basic nutrients of the products were determined,and the shelf life of the products was predicted.The results are as follows.Taking the thawing loss rate,TVB-N and thawing time as indexes,and considering the influence of thawing methods,the final thawing method was determined as high-pressure cyclic hydrolysis,the ratio of material to water was 1:10,and the thawing water temperature was 20℃.Based on the single factor test,fishy value and TVB-N were used as indexes to optimize the deodorization process of channel catfish prepared food by orthogonal test.The deodorization technology was as follows:2%yellow wine,3.5%onion,4%ginger,4%liquor,1:2 fish-liquid mass ratio,40 Hz ultrasonic frequency.The ultrasonic time is 40min and the ultrasonic power is 252 W.Salt content and sensory score were taken as the indexes.Through single factor test and response surface test,the pickling process parameters were obtained as follows:salt addition was 4.9%,volume ration of the old pumpon and light soy sauce was 1.22:1.00,pickling time was 12.98 h,cinnamon content was 0.4%,star anise content was 1.5%.Using sensory score and total number of bacteria as indicators,four sterilization methods,intermittent microwave sterilization(suspension of 15 seconds per 30 seconds until the effective sterilization time reached 120 seconds),high temperature and high pressure sterilization(121℃,5 min),steam sterilization(steam temperature 85℃,10 min)and boiling water bath sterilization(10 min),were compared.Finally,the sterilization method was determined to be 10 min at 85℃ degree steam sterilization.The GC-MS method was used to determine the flavor substances in the process of channel catfish prepared food.It was found that the aldehydes in the raw fish were abundant and there were no aldehydes after deodorization,indicating that aldehydes might be related to fishy smell.After curing and sterilization,many aromatic alcohols,esters,olefins and other compounds appeared.It has an important influence on the flavor of products.The results showed that the protein content,moisture content,fat content and ash content of the food were 17.22%,74.46%,3.41%and 1.36%.Pearson correlation coefficient was used to determine the key factor affecting the quality of products,which was TVB-N.Then,TVB-N was used as an index to predict the shelf-life of channel catfish prepared food.Arrhenius equation was used to calculate the shelf life of channel catfish prepared food stored at 4℃ for 51 days.