鱿鱼加工碎肉生产风味鱼糕的工艺配方优化及品质研究

Process Recipe Optimization and Quality Characteristics of Squid Flavored Fish Cake Using Squid Minced Meat and Slate Cod Croake Surimi

以鱿鱼加工碎肉和鮸鱼为原料制备鱿鱼风味鱼糕,利用单因素试验和正交试验对其工艺配方进行优化,并对其质量指标、质构特性和显微组织结构进行研究。结果表明,鱿鱼风味鱼糕的最佳工艺配方为30%鱿鱼加工碎肉、70%鮸鱼鱼糜、9%玉米淀粉、7%大豆分离蛋白、4%蛋清、2%色拉油、2%姜泥、2%盐、1%白砂糖、1%料酒、0.2%味精。在此条件下,其感官质量评分和凝胶强度分别为(86.96±1.37)和(674.14±1.03)g·cm。同时,鱿鱼风味鱼糕中甲醛含量明显高于全鮸鱼鱼糕(p<0.05),但在NY 5172—2002规定范围内;两者其它质量指标、质构特性以及显微组织结构均差异性不显著(p>0.05),表明该工艺获得的鱿鱼风味鱼糕具有鱿鱼的特有香味,切面密实,口感细腻有弹性,凝胶强度好,质量指标符合相关标准。

The fish cake was prepared from the squid minced meat and slate cod croake surimi, and the effects of ingredients （squid minced meat and slate cod croake surimi） mass ratio and primary excipient （corn starch, soybean protein isolates and egg whites） were examined on the sensory score offish cake by the single factor test, and excipient recipe was optimized by the orthogonal test based on sensory score and gel strength. The quality indicators, texture properties and microstructure of the whole slate cod croake fish cake and squid flavored fish cake were compared using the national standards, texture analyzer and paraffin tissue sections. The results showed that the optimum formula was 30% squid minced meat, 70% slate cod croake surimi, 9% corn starch, 7% soy protein isolate, 4% egg white, 2% edible oil, 2% ginger paste, 2% salt, 1% sugar, 1% rice wine and 0.2% monosodium glutamate. Under these conditions, the sensory score and gel strength of squid flavored fish cake were （86.96±1.37） and （674.14±1.03） g-cm, respectively. The content of formaldehyde in squid flavored fish cake was significantly higher than the whole slate cod croake fish cake （p〈0.05）, but which was within the scope of the NY 5172--2002. And their other quality indicators had no significantly difference （P〉0.05）. The squid flavored fish cake with tmique squid flavor exhibited white color and bright, cut dense, flexibility and delicate taste, better gel strength, and its quality indicators were in line with the relevant standards.