Abstract:Bonito is rich in nutrients and a variety of unsaturated fatty acids and vitamins, taurine and so on. However, due to the coarse muscle fiber and obvious fishy and sour taste, it leads to low consumer acceptance and low processing utilization. In this experiment, deacidifiers and binders were used to deacidify and bind bonito flesh, and the drying process was investigated after pressing and molding, with the aim of developing a palatable fish leisure food based on the improvement of the overly acidic taste of bonito. The results showed that the optimal ratio of compound deacidifier was 0.6 wt.% of sodium bicarbonate, 0.6 wt.% of sodium citrate, and 0.6 wt.% of sodium tripolyphosphate. The optimal additive amount of compound binder was 6 wt.% of tapioca starch, 3 wt.% of maltodextrin, and 1.5 wt.% of konjac gum. The optimal drying process of the fish tidbit was drying at 60℃ for 5 h, and sealing at room temperature for 1 h. Under these conditions, the tidbits were caramel-colored, moderately hard, and had the highest springiness and chewiness. In addition, with the increase of drying temperature, the types and contents of alcohols, aldehydes and pyrazines increased gradually. Hexanal promotes a fatty aroma, and substances such as 2,5-dimethylpyrazine and 2-ethyl-3-methylpyrazine provide a distinctive baking aroma to the final products. This study provides theoretical and technical support for the deacidification of bonito and the development of fish tidbit leisure food.
