南湾鲢鱼鱼肉肠的开发及理化特性测定

Development and physicochemical properties of Nan wan-silver carp sausage

为解决鱼类死亡后易腐败变质,提高信阳南湾鱼的开发利用率,研究以南湾鲢鱼鱼肉为主要原材料,对鱼肉火腿肠的开发进行了初步研究。在单因素的基础上采用四因素三水平L9(34)正交实验,确定了鱼肉火腿肠的最佳配比为:100 g鱼茸,6 g大豆分离蛋白(SPI)、8 g玉米淀粉、1.5 g卡拉胶、2 g料酒、0.5 g白砂糖、食盐2 g、五香粉1 g。该配比制作的鱼肉火腿肠,感官评分为93分,水分、灰分、蛋白质、粗脂肪含量分别为:70.08%、2.07%、18.99%、2.96%。通过扫描电镜观测显示,鱼肉肠内部呈现良好的网状结构,已形成稳定的胶凝体系。优化后的鲢鱼鱼肉肠组织结构、口感俱佳,理化指标达到国标规定市售优级火腿肠标准,适合进一步推广应用。

In order to improve the utilization and the shelf life of Nan wan-silver carp,the productive technology for fish ham was explored in present study.Based on single-factor experiments,the orthogonal optimize experiment with 4 factors and 3 levels were used to confirm the optimal rate of silver carp ham.The results showed that the optimum rate of Nan wan-silver carp ham was as follows：fish puree 100 g, soy protein isolate（ SPI）6 g, corn starch 8 g,carrageenan 1.5 g,cooking wine 2 g,white sugar 0.5 g,salt 2 g,allspice 1 g.The ratio of the silver carp ham reached the best,the score of sensory evaluation was 93,the content of water, ash, protein, crud fat were 70.08%, 2.07% ,18.99% ,2.96% respectively.The interior of fish sausage presented a good network structure and a stable gel system observed by scanning electron microscope. In conclusion, the organization structure and taste of the optimization sausages are excellent, physical and chemical properties to achieve the optimal level standard of sausages, and suitable for further popularization.