| Decapterus Maruadsi is one of low-value pelagic fish in the middle ocean with high nutritional value and production of large,it is processed into natural seafood condiment and has good development value and market potential.Decapterus Maruadsi as raw material,on the basis of full understanding of its edible and nutritional value,the enzymolysis technology was optimized to make the basis seasoning of Decapterus Maruadsi,the recipe technology of seafood condiment was studied,and explored quality changes of seafood condiment during storage,and predicted the shelf life,which provides theoretical basis for the industrialization of the seafood condiment production,concrete research content is as follows:1.Using the national standard biochemical assay method for detecting the main nutrients of the Decapterus Maruadsi muscles.The result showed:The moisture content of Decapterus Maruadsi in muscle was 75.00%,the dry weight content of crude protein,crude fat and crude ash were 79.52%,9.88%and 4.16%;18 kinds of amino acids were detected,the total content was 75.24%(dry weight),which essential amino acids accounting for 30.08%.The top amino acid of glutamic acid was 11.40%.The main limiting amino acid was tryptophan and valine;17 kinds of fatty acids were found in muscle,the top fatty acid of palmitic acid was 2.60%,the content of EPA and DHA was 2.20%;The mineral elements were rich in it,such as P,K,Ca,Na,Mg,etc.The top major elements of P was 2193.99 mg/kg and the top trace elements of Fe was 22.25 mg/kg.2.The enzymatic technology of Decapterus Maruadsi was optimized by orthogonal tests,electronic nose and electronic tongue on the basis of the single factor on Decapterus Maruadsi.The optimal conditions was achieved:solid-liquid ratio is 1:2(g/mL),enzyme dosage is 8000 U/g,hydrolysis temperature is 60℃,and hydrolysis time is 6.4 h.The degree of hydrolysis of enzymatic product under this conditions was 0.28,and has good hydrolysis result and flavor;The content of essential amino acids and sweet+umami amino acid on enzymatic product accounted for 57.93%and 20.64%of total amino acid content,disodium 5’-ribonucleotide content is 3.47%.The result shows that enzymatic product of Decapterus Maruadsi has a better nutritional value,quality,and unique flavor of Decapterus Maruadsi.3.The formulation process of seafood condiment was optimized by orthogonal tests with the main index on the bacsis of the proposed formula,Electronic Nose and Electronic Tongue,supplemented by Fuzzy Mathematics Sensory Evaluation on the basis of formulating formulas.The optimal formula was achieved:salt is 45%,monosodium glutamate is 15%,Decapterus Maruadsi protein peptide powder is 10%,the basic abalone flavor seasoning is 4.1%,sugar is 4.5%,corn starch is 15%,maltodextrin is 2.8%,the I+G is 1.4%,yeast extract is 1.4%,spices is 0.5%and curcumin is 0.3%.Seafood condiment under this formula has good color,texture and rich flavor.4.Using the method of accelerated storage test for preserving the seafood condiment under the condition of RH 75%and 37℃,the results showed that with the increase of storage time,the moisture and the total bacterial counts of seafood condiment increased continuously,and the hardness,L*value and sensory evaluations continued to decline.This indicated that the longer the storage time,the lower the hardness,the deeper color,the texture,color and flavor of the sample decreased.Correlation analysis of various indicators found that there was a very significant correlation between each indicator(P<0.01).Therefore,moisture content,texture change,L*value,the total bacterial counts,and sensory evaluation as key assessment indicators for shelf life testing. |
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