摘要
为提高脱水大黄鱼产品品质,对大黄鱼气调脱水工艺进行了研究。通过单因素筛选及正交试验优选出最佳工艺条件为:脱水温度35℃;气体介质以将氧分压降为12%,然后充入足够的CO2;抗氧化剂为异抗坏血酸钠,添加量0.2%;研究结果还表明:气调脱水参数对抑制鱼体脂肪氧化及其感官品质的影响依次为:脱水温度>气体介质>抗氧化剂。
To improve the quality of dehydrated large yellow croakers,the controlled air drying(CAD) processing technology of large yellow croakers was studied. An orthogonal experiment was carried out to optimize the processing parameters. The results show that the optimum parameters are as follows: the optimum dehydrating temperature is 35℃; the gaseous medium has a better restraining effect on the degree of fat oxidation with CO_2 charged into the controlled ambient atmosphere when the oxygen mass fraction was reduced to 12%. Besides, the effect sequence of the dehydrating paramemts on restraining fat oxidation and the preserving qualities of the dehydrated yellow croakers were as follows: dehydrating temperature, gaseous medium, antioxidants.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2004年第6期190-193,共4页
Transactions of the Chinese Society of Agricultural Engineering
基金
福建省自然科学基金资助项目(139910010)
关键词
气调脱水
大黄鱼
感观品质
脂肪氧化
脱水温度
controlled air drying(CAD)
large yellow croaker
sensory quality
fat oxidation
dehydrating temperature
