腌制工艺对鲟鱼肉干质构特性的影响

Effect of Pickling Process on Texture of Sturgeon Meat Jerky

鲟鱼肉不仅含有优质的蛋白质,而且含有丰富的不饱和脂肪酸,具有良好的潜在利用价值,但目前市场上的鲟鱼肉制品单一。为了丰富鲟鱼肉制品种类,提高鲟鱼肉产品附加值,以鲟鱼肉为原材料,研究鲟鱼肉干制作工艺。通过分析腌制和熟化处理单因素试验发现,腌制和熟化处理均对鲟鱼肉干的质构特性有一定的影响。在单因素试验结果基础上,采用响应面法对制作工艺进行优化得出最佳工艺条件:腌料中的盐含量为0.923%、腌制时间为27.351 min、熟化油温为157.575℃、熟化时间为2.750 min,在此条件下,鱼肉干硬度、胶着性、咀嚼性分别为6 065.246、4 626.384、5 987.760 g。

Sturgeon meat not only contains high-quality protein, but also is rich in unsaturated fatty acids , it has good potential utilization value. However, there are only few sturgeon meat products on the market currently. To enrich sturgeon meat products and increase the added value of sturgeon meat products, the producing processing of sturgeon meat jerky was studied in this paper. By analyzing the single factor experiment results of the pickling and curing treatment of the sturgeon meat, it was found that both pickling and curing treatment had certain effects on the texture characteristics of dried sturgeon meat. On the basis of single factor test results, response surface methodology was used to optimize the fabrication process to obtain the optimum technological conditions: salt content in pickles was 0.923 %, pickling time was 27.351 min, oil temperature was 157.575 ℃, and ripening time was 2.750 min, under these conditions, the hardness, adhesiveness and chewiness of sturgeon meat jerky were 6 065.246, 4 626.384 g and 5 987.760 g, respectively. The obtained process parameters supply an important reference for the development of dried sturgeon meat jerky.