以酵母抽提物为基料的调理配方对黑鱼片感官品质和质构特性的影响

Effect of Yeast Extract-based Preparation Formula on the Sensory Quality and Texture Properties of Snakehead Fillets

该研究以黑鱼片为对象,采用真空滚揉的方式对鱼片进行调理,以酵母抽提物、食盐、柠檬酸钠、蔗糖添加量为单因素研究调理配方对黑鱼片感官品质、质构特性及色度的影响,并采用正交实验法优化得出酵母抽提物等最佳调理配方。结果表明,酵母抽提物对黑鱼片有显著的增味抑腥效果,明显改善了调理鱼片的感官品质;在一定程度上可以调节鱼片的硬度,改善鱼肉发的质地,也会赋予鱼片淡淡的黄色。最佳的调理配方为:食盐添加量2%、酵母抽提物添加量2%、蔗糖添加量1%、柠檬酸钠添加量1%,在最佳配方下真空滚揉加工的调理黑鱼片咸淡适中,色泽、口感、风味俱佳。

In this study,snakehead fillets are prepared by vacuum tumbling,and the effects of preparation formula on sensory quality,texture properties and chromaticity of snakehead fillets are investigated by using the additive amount of yeast extract,salt,sodium citrate and sucrose as the single factors,and the optimum preparation formula of yeast extract optimized by orthogonal experiment is obtained.The results indicate that yeast extract has significant effect on enhancing the taste and inhibiting the fishiness of snakehead fillets,and obviously improves the sensory quality of prepared fish fillets,it can adjust the hardness of fish fillets and improve the texture of fish to a certain extent,it also gives the fillets a light yellow color.The optimum preparation formula is salt additive amount 2%,yeast extract additive amount 2%,saccharose additive amount 1%and sodium citrate additive amount 1%.The prepared snakehead fillets made by vacuum tumbling under the optimum formula is moderate taste and with excellent color,taste and flavor.