摘要
大麻哈鱼营养价值丰富,且经预调理后可方便消费者购买和食用。文章采用单因素试验研究了添加不同量的调味料对预调理清炸大麻哈鱼产品品质及风味的影响。通过测定成品的感官品质、水分含量及嫩度筛选出适用于工业化生产的预调理清炸大麻哈鱼腌制工艺,并采用电子鼻对其进行风味分析。结果表明,预调理清炸大麻哈鱼的最优腌制工艺为添加食盐1.2%,白醋2.0%,料酒2.0%,生抽1.8%,黑胡椒粉0.20%,且电子鼻可有效分析出不同的调味料对其风味影响存在差异。
Oncorhynchus keta has abundant nutritional value,and after pre-preparing,it is convenient for consumers to buy and eat.In this paper,single factor experiment is used to study the effect of different additive amount of seasoning on the quality and flavor of prepared fried Oncorhynchus keta.Through measuring the sensory quality,moisture content and tenderness of the finished product,the curing process of prepared fried Oncorhynchus keta that is suitable for industrial production is selected,and the flavor of Oncorhynchus keta is analyzed by electronic nose.The results show that the optimal curing process for prepared fried Oncorhynchus keta is 1.2%salt,2.0%white vinegar,2.0%cooking wine,1.8%light soy sauce,0.20%black pepper,and the electronic nose can effectively analyze that different seasonings have different effects on the flavor of Oncorhynchus keta.
作者
赵钜阳
王萌
姚恒喆
ZHAO Ju-yang;WANG Meng;YAO Heng-zhe(College of Tourism and Cuisine,Harbin University of Commerce,Harbin 150028,China)
出处
《中国调味品》
CAS
北大核心
2021年第6期60-64,共5页
China Condiment
基金
烹饪科学四川省高等学校重点实验室资助项目(PRKX201901)
哈尔滨商业大学博士科研启动项目(2019DS60)
哈尔滨商业大学“青年创新人才”支持计划项目(2019CX23)
关键词
预调理大麻哈鱼
腌制配方
品质
电子鼻
prepared Oncorhynchus keta
curing formula
quality
electronic nose
