摘要
以冰鲜秋刀鱼为原料,经前处理、清洗、切分、调制、真空包装等工序制成调理生鲜秋刀鱼。通过正交试验优化了调理生鲜秋刀鱼最佳调味工艺,结果表明:在食盐添加量1.5%、白砂糖添加量1%和味精添加量0.25%条件下制得的调理秋刀鱼品质最佳,并测得在-18℃条件下贮藏7周时的TVB-N值为13.8mg/100g,处于一级鲜度范围内,说明低温贮藏对调理生鲜秋刀鱼具有较好的贮藏效果。
The chilled saury was taken as material. The prepared fresh saury was made by pretreat- ment, cleaning, segmentation, seasoning and vacuum packaging. Seasoning technology of prepared fresh saury was optimized by the orthogonal experiment. The results showed that the prepared fresh saury of op- timal quality was obtained when the addition of salt, sugar and monosodium was 1.5%, 1% and 0.25%. The TVB - N value was 13.8mg/100g when stored at - 18℃ for 7 weeks, which was in the range of first freshness level. Low temperature had better storage effect for prepared fresh saury.
出处
《肉类工业》
2016年第2期27-30,共4页
Meat Industry
