Bighead carp (Aristichthys nobilis), also known as bighead carp, black carp, Pantou Yu, is a bony fish, Cypriniformes, carp, silver carp subfamily. Bighead carp like shape, some people tend to be mistaken for the same kind of fish, but the meat did not taste good silver carp and big head in particular, the general body length of 1/3. Bighead carp can be seen as a special kind of low freshwater fish, this is because: (1) bighead carp yield, low price; (2) bighead carp head is large, resulting in less edible parts of impression; (3) bighead carp fish taste less than other high-value fish, but also gives a general feeling of meat; (5) by tradition; (4) bighead carp has an inherent smell of the soil, there is a smell often deter many consumers the impact of consumer habits, habits of people, especially bighead carp head, causing portions of fish and fish prices fell.
Situation 1 bighead carp on utilization of
our freshwater fish processing industry started late. Over the years, our country is based on the use of freshwater fish taken fresh sales, frozen processing and other traditional processing methods supplemented by strategy. Few are studied from the perspective of domestic surimi research reports concerning processing of bighead carp. Xiong et al reported the right to Carp as raw freshwater fish sausage research development; results of the study showed that Qingdao Ocean University, bighead carp belong to gel formation more difficult, modori extremely easy species; Shanghai Fisheries University by studying freshwater fish fish protein gel forming properties, gel formation Carp found similar. The Foreign bighead carp nutritional composition, terms of storage and fish sauce, sausage and canned fish products have been more studies: the wet steam and dry roasted two treatments processes that get wet steam pre-canned products more popular favor; the species in pH changes at room temperature storage conditions, and other parameters TVN and TBARS, obtained 12 hours storage at room temperature are acceptable bighead conclusions; bighead to as raw material for the preparation of fish and marinated fish sausage the process has been investigated; as raw material with bighead carp fish sauce, washed twice than once without washing and pre-washing process more conducive to storage of fish sauce.
2 bighead processing and utilization problems need to be addressed
2.1 smell problem
To develop bighead depth processing technology, we must first solve the inherent smell of the soil. Fish smell of fish composition is very complex, foreign studies reported in this respect were: methyl mercaptan, 1-octen-3-one and cis -4- heptenal caused mainly carp compound fishy odor; by silver carp, freshwater fish odor components and other analysis, the odor components are related: hexanal, 1-penten-3-one, 2,3-pentanedione, 1-pentene-3-ol, trans-2 - hexenal and other C5 - C8 carbonyl compounds and alcohols, a synergistic effect of these volatile components constitute grassy smell, earthy smell; freshwater fish having a characteristic odor is present in the body component lipoxygenase (LOX) role of polyunsaturated fatty acids produced. In addition, fish also smell of fish and fish food sources related to different fish food, the smell of fish composition will change.
Currently, there are some reports in the study of deodorization technology other aquatic products. The technology Wushao Fu et eel fishy studies, that the use of 1.5% β-CD can remove the smell of eel retort; Huang et al reported new hair smell can be removed by acid treatment Oriental Luorou; Louyong Jiang and studied deodorization leading fish, and that the use of hydrochloric acid as a deodorizing agent, preferably CaCl2 effect. Most of these methods are used as acid and other chemical reagents deodorizing agent is used in excess it may be related to environmental issues. In terms of deodorization technology bighead carp, studies have shown that black tea and the use of natural materials and Salt deodorization, you can get satisfactory results.
2.2 spur problem
in fish bone spur is also a need to address the problem. Measures to address can be considered from the following two aspects: (1) mechanically removing the fish slices of bone spurs. (2) wherein such spur brittle by frying method, which can be eaten with the flesh with a spur. Fried foods enticing aroma, crisp and delicious, but the deep-fried foods contain high carcinogen benzopyrene, and high oil content, easy to preserve, long-term consumption on human health. Further, embrittlement of bighead microwave method can solve the above problems.
2.3 waste problem
Bighead Carp will generate a lot of waste after processing, if not recycled and freely released into the environment, it will cause environmental pollution, but also improve the product development costs, lower profits, the market is difficult development, thereby limiting the pace of development of the processing industry, which in turn will dampen the enthusiasm of bighead carp producers.
3 possible ways of processing and utilization of bighead
3.1 surimi products developed
surimi products with high protein, low-fat convenience, food, easy to carry and so on, has become a modern fish processing food having promising. Characterized by a raw material is not limited, by adding different seasonings, spices and other materials can meet the tastes of the north and south. Hubei Academy of Agricultural Sciences use Carp as raw material of freshwater fish sausage, and studied the effects of pH, increase the amount of salt, fish storage time, the type of starch and other factors on the quality of fish sausage, bighead carp is processed into a long shelf life, convenience food products to provide a new way. Surimi products should have good elasticity, flavor and color, and for bighead carp, the myofibrils abundant, fish near-neutral pH, less bloody meat content, these features are favorable factors.
3.2 Development of Fisheries convenience food and health food
research in this area more abroad, Japan as sardines material, de-bone spurs, saline-treated and low-temperature drying process to prepare a drink seasoning. Using fish, poultry meat as raw material, adding dehydrated vegetables, spices and other polysaccharides, special treatment process into a sheet of food.
3.3 Application of biotechnology
In Japan, fish and carbohydrates as raw material, mixed fermentation using Aspergillus species produced sauces. By studying the effect of different enzymes processing sardine muscle was found after alkaline hydrolysis by protease treatment have a higher tryptophan content.
3.4 efficient use of waste processing
in the application bighead scraps, by hydrolysis effect we compare various enzymes papain, neutral protease to obtain the preferred enzymatic process, the ultimate use of the protein material It was 78%. By amino acid analysis, it was found higher amino acid content of the resulting hydrolyzate branched chain amino acid can be used to prepare the nutrient solution, or as a source of high quality protein food ingredient is made.