预腌制配料对大麻哈鱼肉品质的影响

Effect of Pre-curing Ingredients on the Quality of Oncorhynchus keta

目的:研究预腌制配料对大麻哈鱼肉品质的影响并确定最佳配料配方。方法:将预腌制配料上浆至大麻哈鱼肉中并进行预油煎处理,之后分别对样品的出品率、水分含量、嫩度、盐度及感官质量进行测定,研究食盐、料酒、生抽和五香粉4种预腌制配料对大麻哈鱼肉品质的影响,筛选出腌制配料的最佳添加量。结果:当食盐、料酒、生抽和五香粉分别为大麻哈鱼肉质量的1%,8%,2.3%,0.8%时,大麻哈鱼肉的品质最佳。结论:该研究为大麻哈鱼中式预制菜肴食品的标准化生产提供了工业参数。

Objective:The effect of different pre-curing ingredients on the quality of Oncorhynchus keta is studied.Methods:The pre-curing ingredients are starched onto Oncorhynchus keta and prepared for pre-frying.The yield,moisture content,tenderness,salinity and sensory quality of Oncorhynchus keta are determined to study the effect of salt,cooking wine,light soy sauce and Chinese five spices on the quality of Oncorhynchus keta.On the basis of single factor test,the orthogonal test is carried out in order to get the optimum additive amount of pre-curing ingredients of Oncorhynchus keta.Results:The optimal formula for pre-fried Oncorhynchus keta is1%salt,8%cooking wine,2.3%light soy sauce and 0.8%Chinese five spices(content of raw meat),in which the pre-fried Oncorhynchus keta shows the best quality characteristics.Conclusion:The study has provided the industrial parameters for the standardized production of Chinese prepared dishes of Oncorhynchus keta.