(1.江苏省农业科学院 农产品加工研究所, 江苏 南京 210014;2.宿迁市农业科学研究院, 江苏 宿迁 223800;3.安徽工程大学 生物与化学工程学院, 安徽 芜湖 241000)
(1.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, China;2.Suqian Academy of Agricultural Sciences, Suqian 223800, China;3.College of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu 241000, China)
The loach was prepared into vinasse loach through rice wine processing technology. The effect of sterilization technology on quality of vinasse loach was discussed, focusing on the flavor, color, texture, total bacterial count, and sensory score. Furthermore, the amino acids composition and nutritional values of vinasse loach were evaluated. The results showed that the best sterilization condition was 115℃ and 15min. The vinasse loach was bright, tender, and juicy. The meat kept nice hardness and flexibility with pleasant wine flavor. The sensory score was of 85 points. After the vinasse processing, the total free amino acids content of loach was significantly enhanced, especially glycine, lysine, and arginine, which increased above 1 folds. The essential amino acids and umami amino acids contents both increased above 20% compared to the fresh loach. It manifested that the vinasse loach was not only more delicious, but also with higher nutritional value.