不同杀菌条件对酒糟泥鳅品质的影响

Effect of Sterilization Technology on Quality of Vinasse Loach

以泥鳅为原料,采用米酒糟制的加工工艺制备酒糟泥鳅。探讨了不同杀菌条件对酒糟泥鳅色泽、质构、风味、菌落总数及感官评分的影响,并对酒糟泥鳅的营养成分和氨基酸组成进行了评价。结果显示,当杀菌温度115℃、时间15 min,此时的酒糟泥鳅色泽鲜亮,酒香宜人,肉质酥软多汁,硬度和弹性均保持较好,感官得分85分。泥鳅经米酒糟制后,游离氨基酸总量显著高于新鲜泥鳅,其中甘氨酸、赖氨酸、精氨酸的含量提高了1倍以上,鲜味氨基酸和必需氨基酸的含量均提高20%以上。实验结果表明,泥鳅经米酒糟制处理后不仅味道更加鲜美,而且营养价值显著提高。

The loach was prepared into vinasse loach through rice wine processing technology. The effectof sterilization technology on quality of vinasse loach was discussed, focusing on the flavor, color, texture, total bacterial count, and sensory score. Furthermore, the amino acids composition and nutritionalvalues of vinasse loach were evaluated. The results showed that the best sterilization condition was 115 ℃and 15 min. The vinasse loach was bright, tender, and juicy. The meat kept nice hardness and flexibilitywith pleasant wine flavor. The sensory score was of 85 points. After the vinasse processing, the total freeamino acids content of loach was significantly enhanced, especially glycine, lysine, and arginine, whichincreased above 1 folds. The essential amino acids and umami amino acids contents both increased above20% compared to the fresh loach. It manifested that the vinasse loach was not only more delicious, butalso with higher nutritional value.