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LI Lin, DENG Biao, PAN Zi-qiang, ZHANG Jing-qiang, SHEN Zhi-hua. Processing design of frozen crisp grass carp(ctenopharyngodon idellus) fillets[J]. Science and Technology of Food Industry, 2016, (03): 234-239. doi: 10.13386/j.issn1002-0306.2016.03.041
Citation: LI Lin, DENG Biao, PAN Zi-qiang, ZHANG Jing-qiang, SHEN Zhi-hua. Processing design of frozen crisp grass carp(ctenopharyngodon idellus) fillets[J]. Science and Technology of Food Industry, 2016, (03): 234-239. doi: 10.13386/j.issn1002-0306.2016.03.041

Processing design of frozen crisp grass carp(ctenopharyngodon idellus) fillets

doi: 10.13386/j.issn1002-0306.2016.03.041
  • Received Date: 2015-06-05
  • Basing on the principle of animal welfare,effects of pre- slaughter procedures and slaughter methods on the quality parameters( rigor index,lactic acid,p H,the drip loss,the loss in cooking and initial bacterial load) of crisp grass carp were investigated and the process to diminish the fishy odor was developed. The result showed that,the pre- slaughter procedures( cultivating for 2 days in holding cage in hunger after catching and then immersing in cold water) could decrease the initial bacterial load( Log CFU / g) from 4.19 to 3.54 and declined the content of lactic acid in muscle.Slaughter method( stunning the head quickly in combination with exsanguinations by cutting the tail off) could delay the onset of rigor,comparing to the traditional method( evisceration after stunning).After frozen storage,the drip loss and the loss in cooking of fillets adopted the stunning slaughter were2.54% and 8.79%,while those of traditional slaughter method were 4.15% and 10.36%.In order to fulfill the demand of consumers,the fishy odor was diminished by immersing fillets in 1% Na Cl combined 2% fresh ginger,meanwhile the immersion treatment could whiten the fillets. Basing on this,the process and layout of crisp grass carp fillets were designed in order to achieve the purpose of enlarging the market and promoting of process ability of crisp grass carp.
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