摘要
为确定马鲛鱼的最佳干腌工艺,以感官评价为指标,研究不同风干时间、食盐添加量和风干温度对干腌马鲛鱼感官品质的影响,并采用响应面分析法优化干腌工艺条件。结果表明,马鲛鱼的最佳干腌条件为食盐添加量4.02%,风干温度15.11℃,风干时间4.3 d。在此条件下制得的干腌马鲛鱼感官评分与模型预测值基本一致。
In order to determine the best dry-salting process for mackerel,using the sensory evaluation as index,the effect of different drying time,content of salt and drying temperature on sensory quality of mackerel were studied.And conditions of dry-salting technology were optimized by response surface method.The results showed that the best dry-salting conditions were content of salt added to 4.02%,drying temperature 15.11℃,drying time 4.3 d.Under these conditions,the sensory evaluation score of dried mackerel was basically corresponding to model prediction.
作者
李湘銮
赵文红
刘巧瑜
白卫东
陈杰
王军喜
LI Xiangluan;ZHAO Wenhong;LIU Qiaoyu;BAI Weidong;CHEN Jie;WANG Junxi(College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou,Guangdong 510225,China;Guangdong Yueshifu Flavouring&Food Co.,Ltd.,Kaiping,Guangdong 529341,China)
出处
《农产品加工》
2020年第11期33-36,共4页
Farm Products Processing
基金
广东省重点领域研发计划项目(2019B020212002)。
关键词
马鲛鱼
干腌
响应面分析法
感官品质
mackerel
dry-salting
response surface analysis
sensory quality
