摘要
本文主要是介绍了虹鳟鱼的加工过程中通过对加工时间的控制来观察对肉的嫩度及感观的影响。随着腌制时间的增加,产品感观评分增加,但是当腌制时间继续延长,感观评分急剧下降,一般在40～60min为益。干燥时间对鱼肉嫩度的影响比较大,随着干燥时间的延长,鱼肉中的水分大量流失,肉嫩度值增加;干燥100～140min对于产品的感观评价较好。最后确定出烘干时间对于产品的嫩度和感观评价影响最明显,腌制时间次之,确定出最佳工艺参数,即腌制50min,干燥120min,熟制90min,烟熏液浓度0.1%.
The study mainly introduced the effect of smoked rainbow trout on tenderness and sensory score by controlling processing time on the smoked rainbow trout,The sensory score of the product would increase when curing time prolonged,while it would decrease when sousing time went on extending,it was better that the curing time between 40- 60min,There was great influence for drying time on production,The bulk of water in fish ran off and tenderness increased in the wake of prolongation of drying time,and there had a better sensory score with a drying time at 100-140min.Finally drying time played the most important role on tenderness and sensory evaluation of production and curing time secondary.The study decided the best technology parameters are curing 50min,drying 120min, cooking 90min and 0. 1% of smoking fluid concentration.
出处
《肉类研究》
2007年第11期36-38,30,共4页
Meat Research
关键词
虹鳟鱼
腌制
干燥
冷熏
rainbow trout
curing
dry
curd-smoke
