Development and sterilization of instant flavor grass carp

An instant food of flavor grass carp was developed by curing, drying, flavoring, packaging in vacuum, and sterilizing. The influences of high temperature and high pressure sterilization and irradiation sterilization on texture, color, contents of hydrolyzed amino acid, and microorganism counts of product were studied. The quality of fish fillets that were cured by 2% (weight fraction) salt for 3 h, and then dried at 50 ℃ for 24 h, turned to be the best. Compared with those sterilized by high temperature and high pressure, products by irradiation possessed higher L^* value and Hunter whiteness, but lower a^* and b^* value. The products sterilized by irradiation were preferable in hardness and chewiness. After sterilization, the contents of hydrolyzed amino acid increase, but the difference is not significant, and the microorganism counts are less than 10 cfu·g^-1. (authors)