Study on Storage Resistance of Freezing Semi-dry Products with Low Salt and High Water from Grass Carp

[Objective] The aim was to discuss the suitability and storage resistance of grass carp that was processed into freezing semi dry products with low salt and high water.[Method] The fresh grass carp sold in market was processed to freezing semi-dry products with low salt and high water through salting,drying,packaging,deepfreeze and frozen storage,and the changes of the water content,the salt content,the water holding capacity and the sensory quality of fish body in the process of frozen storage were studied.[Result]The water loss of the fish body in the salted and dried experimental group was slower and the decreasing of water holding capacity was slower than that of wiped fish body in the control group.The sensory quality of the fish body in 2 groups were all decreased with the prolonging of the frozen storage time,but the descending speed of the fish body in the experimental group was slower.The change of the salt content of the fish body in the 2 groups was little in the process of frozen storage,but the salt content of the fish body in the control group was increased slowly.[Conclusion] The grass carp was suitable to process into the freezing semi-dry products with low salt and high water and with better storage resistance and the flavor of goods was increased in the salted and dried process,and had better taste.