摘要
确定了H-Aw型即食调味鲅鱼鱼片食品的制作工艺,分析了各种常见栅栏因子对制品感官品质及贮藏稳定性的影响,同时对各种栅栏进行优化,采用多种栅栏因子科学合理的组合,确定其最佳保质栅栏模式。正交试验结果表明:当柠檬酸添加量为0.15%、复合保鲜剂添加量为0.1%(山梨酸钾∶Nisaplin=1∶1)、杀菌前的低温处理时间为36h、采用二次杀菌方式(95℃巴氏杀菌40min,中间在冰水混合物中冷却10min)时,制品在4℃冷藏条件下可保藏8个月以上,并较好地保持其优良品质。
The study aimed to develop high-Aw seasoned and dried fish fillet product through the application of hurdle technology. The effects of different hurdles on the sensory quality and microbiological stability of the product during storage were investigated. The guarantee quality hurdle model of the product was established through orthogonal test. The result showed that the optimum combination of each hurdle factor was ： citric acid added 0.15%, preservative added 0.1% （potassium sorbate：Nisaplin=1： 1）, 36h of low temperature treatment before pasteurization, twice pasteurization treatment. The quality of the final product could be maintained well after 8 month storage at 4℃.
出处
《沈阳农业大学学报》
CAS
CSCD
北大核心
2007年第2期224-228,共5页
Journal of Shenyang Agricultural University
关键词
鲅鱼
调味半干鱼片
即食食品
保质栅栏
Scomberomorus
seasoned and semi-dried fish fillet
ready-to-eat food
guarantee quality hurdle
