摘要
采用罗非鱼鱼尾为原料,对制备模拟鱼翅的技术进行了研究,以碱浓度、温度、时间和料液比为考察因素,取翅程度和柔韧性为考察指标,采用正交实验法对主要工艺参数进行优化。结果表明:酸碱均有利于模拟鱼翅的制备,最佳取翅工艺为:温度45℃,料液比1:25,碱浓度0.15 mol/L,时间120min;最佳软化工艺为:冰乙酸浓度0.125mol/L,温度45℃,时间120min,此工艺条件下制成的鱼翅与市场上的散鱼翅的品质非常相似。
In the present study, an orthogona array design was employed to optimize different levels of alkali concentration, temperature, time and material-to-liquid ratio on how easily simulated fin is removed and its flexibility for the preparation of simulated shark fin from tilapia fish tail. The results obtained in this study illustrated that both acidic and alkaline conditions made it easy to prepare simulated shark fin. The optimum conditions for removing simulated shark fin from tilapia fish tail were established as follows： 45 ℃, a material-to-liquid ratio of 1：25 and 0.15 mol/L alkali, and the optimum softening conditions were 0.125 mol/L glacial acetic acid, 45 ℃ and 120 min. The product obtained under these conditions had very similar quality to commercial samples.
出处
《肉类研究》
2013年第4期24-27,共4页
Meat Research
基金
"十二五"国家科技支撑计划项目(2012BAD28B06)
关键词
罗非鱼
鱼尾
模拟
鱼翅
tilapia
fishtail
simulation
shark fin
