The fish (Aristichthys nobilis), also known as calyx, black cockroach, puff-head fish, is a bony fish, scorpion-shaped head, cockroach family, cockroach subfamily. The shape of the cockroach is like a cockroach. It is often mistaken for some people to think that it is the same kind of fish. However, the flesh tastes no better than cod, and its head is particularly large, which is generally 1/3 of the body length. Carp can be seen as a special kind of low-value freshwater fish because of: (1) the production of carp is large and the price is low; (2) the carp has a large head, resulting in the impression that there are few edible parts; (3) The taste of carp fish is not as good as that of other high value fishes, but it also gives a general feeling of meat quality. (4) The carp has an inherent earthy smell, and the presence of fishy smell often scares off many consumers; (5) Traditional Due to the influence of consumption habits, people are particularly fond of the head of squid, causing the prices of fish and fish tails to plummet.
1. Current research status of processing and utilization of squid China's freshwater fish processing industry started late. Over the years, China's use of freshwater fish has been based on fresh marketing, frozen processing and other traditional processing methods. There are few reports on the processing of squid in China. They are all studied from the point of view of surimi products. Xiong Guangquan et al. reported the research on the development of freshwater fish sausages using squid as a raw material; the results of Qingdao Ocean University's research showed that squid is a species of fish with difficult gel formation and extremely easy gel degradation; Shanghai Fisheries University studied freshwater fish The gel-forming properties of fish protein found that the gel formation of salmon was similar. In foreign countries, more studies have been done on the nutritional composition, storage, and fish paste, fish sausages, and canned products. The wet steaming and dry baking processes have been studied. It is believed that the canned products obtained from the wet steaming process are more affected. The change of pH, TVN and TBARS parameters of carp at normal temperature storage condition led to the conclusion that carp was stored for 12 hours at room temperature. This is an acceptable conclusion. The use of carp as a raw material was used to marinate the preparation of fish sausage and fish. The process has been studied; the production of fish paste using squid as a raw material is more conducive to the storage of fish sauce than to a single washing and a non-washing pretreatment process.
2. Problems that need to be solved during processing and utilization of squid
2.1 The problem of odor development To develop the deep processing technology of squid, we must first solve its inherent soil odor. The components of fish radon gas are very complex. Foreign studies in this area have reported that: methyl mercaptan, 1-octen-3-one, and cis-4-heptenal are the main compounds that cause the odor of carp; Analysis of odor components of freshwater fish such as squid resulted in related odor components: hexanal, 1-penten-3-one, 2,3-pentanedione, 1-penten-3-ol, anti-2 - C5-C8 carbonyl compounds such as hexenal and alcohols. These volatile components act synergistically to form a grassy, ​​earthy odor. The characteristic odor component of freshwater fish is the presence of lipoxygenase (LOX) in vivo. The role of polyunsaturated fatty acids. In addition, fish radon is also related to the source of fish food, fish food is different, the composition of radon gas will also change.
At present, there are some reports on the research on the dislocation technology of other aquatic products. For example, Wu Shaofu and others studied the technology of removing scutellaria baicalensis. It is believed that the use of 1.5% beta-CD can remove the odor of yellow taro soft cans; Huang Faxin et al. reported that the treatment with acid and alkali can remove the smell of oriental snail meat; Dislocation of the leading fish, that the use of hydrochloric acid and CaCl2 as a deodorizer effect is better. Most of these methods use chemical reagents such as acid and alkali as the deodorizer. Excessive use may involve environmental issues. In the dissipating technology of squid, studies have shown that the use of the natural compound black tea and salt complex de-tanning can get satisfactory results.
2.2 Spur spurs Bones in fish are also a difficult problem to solve. The solution can be considered in the following two aspects: (1) Mechanically remove bone spurs in fish slices. (2) The spurs are made brittle by deep-frying so that they can be eaten with bone spurs. Fried foods have attractive aromas and are crisp and delicious, but fried foods contain high carcinogen benzopyrene, and they have high oil content and are difficult to preserve. Long-term consumption is not good for human health. In addition, the use of microwave embrittlement method, you can better solve the above problems.
2.3 Scraping problems After the processing of carp fish meat, it will produce a lot of leftovers. If it is discharged into the environment without being recycled, it will cause environmental pollution, increase the cost of product development, reduce profits, and make the market difficult to develop. This will limit the pace of development of the processing industry and, in turn, will dampen the enthusiasm of squid producers.
3. Possible ways of processing and utilizing squid
3.1 The preparation of surimi products Surimi products have the characteristics of high protein, low fat, convenient consumption and portability, and have become a modern aquatic processed food with promising development. It is characterized by unlimited raw materials, which can cater to North and South tastes by adding different seasonings, spices and other accessories. Hubei Academy of Agricultural Sciences has developed freshwater fish sausages using squid as raw materials, and studied the influence of pH value, salt addition amount, fish storage time, starch type and other factors on the quality of fish sausages. Convenient products offer new ways. The surimi products should have good elasticity, flavor and color, while for salmon, there are abundant myogenic fibrils, the pH of the fish is near neutral, and the hemoglobin is low. These characteristics are all favorable factors.
3.2 Development of Aquatic Convenience Foods and Health Foods There are many researches abroad in this respect. Japan uses sardines as raw materials, and is made into a drinking condiment by deboning, salt water treatment, and low-temperature drying. Fish, poultry meat as raw materials, add dehydrated vegetables, polysaccharides and other condiments, processed into special foods made of flake foods.
3.3 Application of Biotechnology Japan uses fish, meat and carbohydrates as raw materials to produce sauces using Aspergillus spp. mixed fermentation. By studying the effect of different enzymes on sardine muscles, it was found that the hydrolysate treated with alkaline protease had a higher tryptophan content.
3.4 The effective utilization of processed leftovers In the application of squid scraps, we compared the hydrolysis effects of various enzyme preparations such as papain and neutral protease, and obtained a better enzymolysis process. The utilization rate of the final raw material protein was 78%. Through amino acid analysis, it was found that the obtained hydrolyzed solution has a high content of branched chain amino acids and can be used for preparing amino acid nutrient solution or as a high-quality protein source to make food ingredients.
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