| 英文摘要 |
The results of a quality survey for market mullet roe, the sanitation and safety of the product except conforming to standard for drug residues, the total plate counts and VBN value are high, so then we must to control the stuff, regulate the process and take care of the safe and hygienic production environments. In addition to functional evaluation, mullet roe can use science reference data, such as color, diaphaneity, structure and shape of the roe membrane for establishing the quality index of the mullet roe, but it need to investigate the correlation. Moisture content, water active and salinity of market mullet roe are 24%, 0.85 and 2~3%. The product should freeze, and those shouldn’t preserve in room temperature, refrigerate. Solarization of dried method is good flavor and texture; cold drying is lower VBN value, lower TBARS, but flavor is lower, Solarization and cold of dried method is intermediate quality. The traditional sun drying is better than cold air drying on flavor, texture, and over preference. The cold air drying is lower light and redness than sun drying, but higher yellowness. Using process to control the different salt in mullet rot, and the high salt concentration (3.5%) may cause the TBARS rise in storage. The salt concentration make a grater impact on color, because the low salt concentration (1.5%) is lower in redness and the flavor judge is lower too. The ovary with various maturity to mullet roe were especially for different color of red and yellow. As compared with mullet roe for different freezing time to raw material, the every quality indicator and sensory evaluation had no significant different. The mullet rot had no obvious contrast to the TBARS (indicative production in oil oxidized) with freezing time, but the TBARS were slightly raise with the increased of freezing time. There is no significant different in every index of product during the mullet roe product storage by freezing. The value of TBARS increase slightly after two months, the ratio of increasing is higher than raw mullet roe storage by freezing, that shows dried mullet roe product is easier to produce oil oxidation than raw mullet roe. |