即食风味草鱼的开发与灭菌

Development and sterilization of instant flavor grass carp

以草鱼为原材料,通过干腌法腌制、热风干燥、调味、真空包装与杀菌工艺,开发一种即食风味鱼产品,比较高温高压杀菌与辐照杀菌对鱼产品颜色、质构、水解氨基酸含量以及微生物的影响。结果表明:添加重量分数2%的盐,干腌法腌制3 h,于50℃温度下热风干燥24 h,得到的产品感官品质较好;辐照杀菌产品的L*值与亨特白度增加,而a*值与b*值较高温高压杀菌的小;辐照杀菌的产品硬度、咀嚼性较好;高温高压杀菌与辐照杀菌的产品水解氨基酸含量均增大,但差异不显著;两种杀菌方式后,产品微生物数量均小于10 cfu·g?1。

An instant food of flavor grass carp was developed by curing, drying, flavoring, packaging in vacuum, and sterilizing. The influences of high temperature and high pressure sterilization and irradiation sterilization on texture, color, contents of hydrolyzed amino acid, and microorganism counts of product were studied. The quality of fish fillets that were cured by 2% （weight fraction） salt for 3 h, and then dried at 50℃ for 24 h, turned to be the best. Compared with those sterilized by high temperature and high pressure, products by irradiation possessed higher L＊ value and Hunter whiteness, but lower a＊ and b＊ value. The products sterilized by irradiation were preferable in hardness and chewiness. After sterilization, the contents of hydrolyzed amino acid increase, but the difference is not significant, and the microorganism counts are less than 10 cfu.g-1.