摘要
采用均匀试验设计方法,结合质构分析获得最佳的湿法腌制鱼产品的生产工艺。结果表明,均匀试验设计可靠,并且能够揭示生产工艺中各个因素之间的内在规律,获得满意的优化工艺:腌制温度10℃,腌制浓度10%,腌制时间为4h。使得产品酸度低,脂肪氧化少,咬劲好,咸淡适中。
The optimization technology of wet salting fish were obtained by uniform design and texture analysis. The results showed that uniform design is reliable and open out the law of factors interaction, at same time there are optimization condition： cured temperature 10 ℃, cured concentration 10%, cured time 4 h. The cured fish quality was largely improved compared with control in sensory evaluation.
出处
《食品科技》
CAS
北大核心
2008年第9期75-78,共4页
Food Science and Technology
关键词
均匀试验
腌鱼
优化
uniform design
cured fish
optimization
