Study on Process Optimization and Preservation Technology of Large Yellow Croaker Prefabricated Products
To explore the impact of optimal processing technology and different packaging methods on the storage quality of prepared products large yellow croaker.Wet pickling'Yongdai No.1'large yellow croaker was used as raw material,and on the basis of single factor test results,response surface analysis method was used to optimize the pick-ling and deodorization process.Meanwhile,the total number of colonies,pH,texture and total volatile basic nitrogen(TVB-N)were used as indicators to further explore the effects of different packaging methods(vacuum,modified at-mosphere 75％CO2/25％N2)on the quality of large yellow croaker during cold storage.The results showed that the optimal pickling and deodorization process was 3％salt,10 g/L garlic juice,12 g/L ginger juice and 12 g/L cooking wine,and the curing time was 3 h.The predicted sensory score was 83.73,which was close to the verification result(82.71).A total of 43 volatile components were determined by gas chromatography-ion mobility spectrometry.After deodorization,the content of alcohols,aldehydes and other substances decreased,and the fishy smell decreased.Vac-uum and modified atmosphere could effectively delay the deterioration rate of microorganisms,pH,hardness,elasticity and TVB-N quality indexes during cold storage,and the shelf life was prolonged by 2 d and 6 d,respectively.The prepared products of large yellow croaker with moderate salinity,low fishy smell and long shelf life were obtained through the research,which provided theoretical support for the marketization of prepared products of large yellow croaker.
large yellow croakerpickledeodorizationvacuummodified atmosphereshelf life
万方数据
维普
