Effect of adding exogenous enzymes on quality of pickled tilapia

To explore the effects of adding flavor protease, neutral protease and lipase on the quality of pickled tilapia (Oreochromis mossambicus), we studied their amino acid nitrogen content, fatty acid composition and sensory analysis by comparing the volatile flavor substances in fresh tilapia fillets, pickled tilapia fillets, low salt and adding exogenous enzymes tilapia fillets. The results show that the optimal concentration of flavor protease was 0.010 0%, and the amino nitrogen concentration was 0.75 mg·g^–1, 19.05% higher than that of the control, and the relative contents of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were 35.65%, 23.78% and 40.57%, respectively, and the sensory score was 89, 10.56% higher than that of the control. The optimal concentration of neutral protease was 0.010 0%, and the amino nitrogen concentration was 0.81 mg·g^–1, 28.57% higher than that of the control, and the relative contents of SFA, MUFA and PUFA were 34.24%, 24.82% and 40.94%, respectively, and the sensory score was 88.5, 10.63% higher than that of the control. The optimal concentration of lipase was 0.010 0%, and the amino nitrogen concentration was 0.67 mg·g^–1, 4.69% higher than that of the control, and the relative contents of SFA, MUFA and PUFA were 33.97%, 22.20% and 43.85%, respectively, and the sensory score was 88.5, 11.32% higher than that of the control. It is proved that the mix salted of the three optimal concentrations of exogenous enzymes can increase the formation of flavor substances, especially alcohols and ketones, increase the efficiency of curing effectively, and improve the flavor of salted fish.