茶香淡腌鲈鱼的加工工艺技术研究

Study on the technology of tea flavoring lighted salted largemouth bass( Micropterus salmoides)

为进一步开发鲈鱼精深加工品,改进传统半干咸鱼盐度高的缺点。本文以大口黑鲈(Micropterus salmoides)为原料,采用正交实验法优化茶香淡腌鲈鱼的加工工艺,在单因素实验的基础上,选取腌制温度、加盐量、调味料配比和调味时间为影响因素的四因素三水平正交实验,确定淡腌鲈鱼加工的最佳工艺条件,并且分析了该工艺条件下产品的营养成分和保藏期。结果表明:当腌制温度为8℃,加盐量为10.5(g/100 g),调味料总量为鱼质量的44(g/100 g),调味时间为6 h,其感官评分最高,与过氧化值作为评价指标的分析结果一致。影响产品感官评分的主次顺序为腌制温度>调味时间>调味料配比>加盐量,其中腌制温度对感官评分有极显著影响(p=0.0058<0.01)。验证实验结果表明该工艺条件下产品的感官评分为96.5±1.2,过氧化值为0.307±0.013 g/kg,菌落总数<1×105CFU/g,大肠菌群和致病菌未检出,符合相关标准且列在满意范围内。将产品真空包装后,在室温下可贮存10 d,4℃可贮存30 d,是一款美味健康的预烹饪即食方便水产品。

In order to further develop largemouth bass（ Micropterus salmoides） products,and improve the disadvantage of the traditional high salted fish.The largemouth bass was used as raw material for the formulation of tea flavoring liquid production.Based on the single factor experiments,the orthogonal array of four factors three levels was taken to study the effects of curing temperature,salt amount,flavoring ration and flavoring time on the quality of tea flavoring lighted salted products.So that the optimum technological conditions and nutritional composition of the tea flavoring lighted salted largemouth bass were defined.The optimum technological conditions obtained the highest sensory score： the curing temperature was 8 ℃,the salt amount was 10.5（ g /100 g）（ on the basis of fish weight）,the flavoring ration was 44（ g /100 g）（ on the basis of fish weight） and the flavoring time was6 h by the orthogonal test,which consistent with the peroxide value as evaluation indexes.The factors which affect the sensory score was curing temperature,flavoring time,flavoring ratio and salt amount orderly,further more,the curing temperature had a significant influence on sensory score（ p = 0.0058 0.01）.The verified experiment under the optimum technological conditions showed ： the sensory score was 96.5 ± 1.2,the peroxide value was 0.307 ±0.013 g / kg,the total bacteria was less than 1 × 105 CFU / g,the coliform group and pathogenic bacteria were not checked out.All the results conformed with relevant standards and in the range of satisfaction.The product was proved to be a delicious and healthy pre- cooking instant aquatic product,which with vacuum packaging could be stored 10 days at room temperature,30 days at 4 ℃.