Development And Evaluation Of Condensed Seafood Flavoring And Its Packets

Fish processing by-products,including fish head,fish skin,fish bones,etc.,account for a large proportion of the fish body,and the utilization of fish by-products is still being explored.Chinese people have the habit of eating and drinking soup since ancient times,and soup products have occupied a very important position in China’s food culture from ancient times to the present.Considering the cost of time,pre-made convenience soup products came into being.There are not many kinds of seafood flavoring products on the market today,and the raw materials for the production of premade concentrated soup-type products are mostly freshwater fish,and the utilization rate of seawater fish is not high.On the one hand,because the seawater fish after ocean fishing produces a bad flavor is heavy,the raw materials are more difficult to deal with,resulting in incomplete deodorization;on the other hand,the existing common production process is more limited,white meat fish can do white soup and red meat fish can not do the traditional white soup,the raw material requirements for the production of prefabricated soup products are relatively high.In addition,convenience foods are often accompanied by seasoning packages,whose packaging is not degradable and the use of the process will cause waste.In this paper,to address the above problems,we developed the preparation process of concentrated seafood flavoring using mackerel heads,bones and tails,which are by-products of East China Sea fishery processing,and made the product;compared and evaluated the product with similar fish soup compound seasoning available in the market;designed the edible oil package for concentrated flavoring,which can be dissolved in water directly when used.(1)Using the by-products of fish processing in the East China Sea,mackerel heads,bones,tails,etc.,the nutrients in the fish heads and bones were efficiently dissolved by high pressure boiling combined with high energy shear,investigated the optimal boiling fish water ratio and nutrient release pattern,integrated concentration and boiling and monitored the particle size changes;improved the flavor using the Maillard reaction,removed the fishy aroma,and developed the concentrated state with seafood flavor characteristics;rheological analysis to study the concentrated state rheological properties.The results showed that the nutrient release was highest when the fish-water ratio was 1:6;the water loss curve during the concentration process was more in line with the non-linear water loss law;the high-energy shearing process could further enhance the nutrient content and improve the utilization rate of raw materials to more than 90%;after the Maillard reaction,the main odor of fish soup changed from aldehydes to esters,ketones and acids,and the main odor substances were 1-penten-3-one,octadecane,and phenylacetaldehyde.The fishy odor such as 1-octen-3-ol was not detected in the fish broth,and the pleasant odors such as 2-pentylfuran(bread flavor)and phenylacetaldehyde(chocolate flavor)were produced.The rheological properties showed that the flavors was pseudoplastic non-Newtonian fluid with a more pronounced solid-like nature;the final product safety test showed that the histamine content in the flavor was less than 50 mg/kg and the problem of high histamine in the by-products was solved.(2)This chapter provides an evaluation model to compare the differences in product characteristics,acceptability and nutritional properties between two commercially available fish stock flavor concentrates(CAFSB,CAFSQ)and self-developed fish stock(SDFS),for which there is no common evaluation method.This chapter then provided an evaluation model including solubility,color characteristics,free amino acid content,fatty acid content,calcium content,oligopeptide content,calcium chelating ability of peptides and observation of micro-nano colloidal particles in the fish stock system.The main conclusions are as follows: the flavor acceptability of the commercially available product was greater than that of SDFS,but the whiteness performance of the rehydrated fish stock was higher than that of the two commercially available products,and SDFS still has room for improvement in terms of taste and other aspects related to its use;the commercially available product had a high freshness amino acid content,which indicated that they may use more food additives for freshness enhancement,and not necessarily fish as raw material.SDFS had polyunsaturated fatty acids EPA + DHA,the content of which was 118.45 ± 3.23 mg/100 g,and the calcium content was also greater than that of commercially available flavor ingredients,and the calcium content had been tested by a third-party testing company to reach 369 mg/100 g,which can be labeled as "high calcium" thus had better nutritional value;the morphological characteristics of micro-nano particles in the fish soup system were elaborated from the microstructure perspective,and it was found that the calcium in SDFS may exist in the form of calcium peptide chelate,and the evaluation method proved that the commercially available product only has the advantage of good taste,but its nutritional value is not high and the difference between the two flavors is not significant.(3)Gelatin–sodium alginate-based edible films cross-linked with pullulan were prepared using the solution casting method,and the film formation mechanism and retarding effect of oil oxidation were investigated,and the oil encapsulated by it can be used with the above-mentioned flavors.FTIR spectroscopy demonstrated the existence of hydrogen bonding interactions between the components,and scanning electron microscopy observed the component of the films,revealing electrostatic interactions and thus explaining the differences in the properties of the blend films.The best mechanical properties and oxygen barrier occurred at a 1:1 percentage of pullulan to gelatin(GP11)with sodium alginate dosing for modification.Furthermore,GP11 demonstrated the best thermodynamic properties by DSC analysis,the highest UV barrier(94.13 %)and the best oxidation resistance in DPPH tests.The results of storage experiments using modified edible films encapsulated in fresh fish liver oil showed that GP11 retarded grease oxidation by inhibiting the rise in peroxide and anisidine values,while inappropriate amounts of pullulan had a pro-oxidative effect on grease.The correlation between oil oxidation and material properties was investigated,and water solubility and apparent color characteristics were also assessed.