调味金枪鱼鱼松配方优化

Formulation optimization of seasoned tuna dried fish floss

目的优化调味金枪鱼鱼松配方。方法对金枪鱼碎肉制作鱼松进行研究。通过L9(34)正交试验设计对其配方进行优化,以感官评定得分和鱼松疏松度为考核指标,考察棕榈油、绵白糖、豌豆粉、调味料(生姜粉+五香粉+白酒)添加量对鱼松品质的影响。结果棕榈油、绵白糖、豌豆粉、调味料的用量为16%、14%、16%、(0.8+0.8+3)%。按此条件生产的鱼松产品呈金黄色,色泽均匀一致,呈绒状,纤维疏松,口感肉质细腻,有鱼香味。结论本研究将金枪鱼下脚料用于鱼松生产,出品率为72%,增加了鱼松产品的多样性,提高了金枪鱼下脚料的附加值。

Objective To optimize the formulation of seasoned tuna dried fish floss.Methods The preparation of dried fish floss from tuna mince was studied.Through the orthogonal experiment design of L9(34),the formula was optimized.Using sensory evaluation scores and looseness degree of dried fish floss as indicators,the effects of addition of palm oil,sugar,pea flour and seasonings(ginger powder,wolfberry powder,and white wine)on quality of dried fish floss were investigated.Results The optimal dosages of palm oil,sugar,pea powder and condiment were 16%,14%,16%,and 0.8%ginger powder+0.8%wolfberry powder+3%white wine,respectively.The dried fish floss products produced under this condition were golden yellow,uniform in color,velvety,loose in fiber,delicate in texture,and fishy in flavor.Conclusion In this study,tuna scraps were used in the production of dried fish floss,with a yield rate of 72%,which increased the diversity of dried fish floss products and increased the added value of tuna scraps.