Study On The Processing Technology Of Smoked Sturgeon

In this study,the nutritional components of sturgeon were analyzed.The optimal processing parameters of smoked sturgeon were determined through the optimization test of smoke process.The pretreatment of the surface slime of sturgeon was added.The quality changes of sturgeon were studied under the storage condition of-18?.The results show that:1.The analysis of the basic nutritional components of sturgeon meat showed that the crude protein was as high as 22.6%,the content of 17 kinds of amino acids was as high as 27.28%.There were seven kinds of essential amino acids in sturgeon meat.The contents of essential amino acids and flavor amino acids were 44.65%and36.36%,respectively.The essential amino acid index was 71.00,indicating that the Hybrid sturgeon contained various amino acids.It is one of the sources of high quality aquatic animal protein.The crude fat of sturgeon is 3.13%,in which there were more than 70%of unsaturated fat acids,especially DHA and EPA.Therefore,the sturgeon itself has high nutritional value.After fumigation,the analysis of the basic nutritional components of sturgeon meat showed that the crude protein was as high as 37.0%,the content of 17 kinds of amino acids was as high as 27.42%,and there were 7 kinds of essential amino acids in sturgeon meat.The contents of essential amino acid and flavor amino acids were 40.80%and 36.36%of the total amino acids,and the essential amino acid index was 73.00,which indicated that the smoked sturgeon had the same variety and high content of amino acids as fresh sturgeon,the increase range of amino acid was different,which indicated that smoking could increase the content of some amino acid obviously.The variety and contents of amino acids in smoked sturgeon accord with people's requirement for protein.Smoking has no effect on the variety of amino acids in sturgeon meat,but has effect on the percentage content of amino acids.It was proved that the fumigation process was suitable for deep processing of sturgeon and could improve the market competitiveness of sturgeon.2.Previous experiment found that the smoked sturgeon meat would continue to secrete mucus,whose ingredients were protein and a small amount of lipids.It was the first line of defense,sturgeon itself mainly to protect the fish from the invasion of pathogenic bacteria and other harmful substances,lubricate sturgeon surface to reduce the friction of the water when swimming.However,the effect of mucus on smoking the sturgeon meat was adverse.The smoking process optimization experiment found that the sturgeon with mucous could not be well smoked,and its color and structure could not meet the experimental requirements.The surface of sturgeon meat was wet.After smoking,no color of golden yell ow or red could be observed,but a pale yellow or close to the color of meat itself.The difference between smoked sturgeon meat and fresh sturgeon meat is not obvious,the fish is soft,and the flavor material is not easy to be adhered to meat.Under the same conditions(drying temperature,drying time,smoking time,smoking temperature),the texture and color of the smoked sturgeon after pretreatment were better,the sensory evaluation score was higher,the content of flavor substances increased significantly,and the content of benzo pyrene decreased.The optimized sturgeon smoking process was as follows:pretreatment process,removing the red meat on the surface of the fish,adding 0.5%baking soda to the seasoning,and curing for 30min.The smoking process was,drying time 40 min,fumigation time 50min,fumigation temperature 60?.3.By analyzing the water content,p H,color,texture,flavor substances,volatile salt-based nitrogen,microorganisms,and fatty acids,the quality changes of smoked sturgeon under the storage condition of-18?were studied.In the early stage of cold storage,the color of smoked sturgeon was deepened obviously and the color was decreased.The p H value decreased with the increase of fatty acids,but the p H value did not change significantly.The p H value is always between 6.1 and 6.3.Microbial detection found that the total number of bacteria was 1.5×10~2 cfu/g-1.6×10~2 cfu/g,and escherichia coli had not been detected.During storage at-18?,the volatile salt-base nitrogen had little change,so the cryopreservation could effectively inhibit the growth of microorganisms and the metamorp hosis of smoked sturgeon,which could provide references for further research on other storage conditions of smoked sturgeon.