摘要
以皱纹盘鲍为实验材料,对鲍鱼进行腌制、烘烤制成即食鲍鱼。通过测定即食鲍鱼的失水率、色差、质构和感官品质来确定鲍鱼的最佳腌制条件。结果表明,腌制条件为先在4℃的温度下腌制90min,然后在27℃温度下腌制30min时,即食鲍鱼的色泽、口感风味等都达到最佳状态。
In this paper haliotis discus hannai was salted and roasted to produce ready-to-use abalone. The experiments of moisture loss,color difference,texture and sensory quality of ready-to-use abalone were investigated to gain the best salted condition. The result showed that the best conditions of ready-to-use abalone＇s appearance and taste flavour were gained when abalones were salted at 4℃ for 90min and then salted at 27℃ for 30min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第24期347-349,365,共4页
Science and Technology of Food Industry
基金
福建省教育厅科技项目(JA11220)
泉州市科技计划重点项目(2010N13)
泉州市优秀人才培养专项资助经费(10A19)
关键词
即食鲍鱼
腌制
交互实验
质构
感官品质
ready-to-use abalone
salted
interactive experiment
texture
sensory quality
