速冻斑点叉尾鮰鱼柳的工艺研究

Study on technology of quick-frozen channel catfish fillet

选用鲜活的斑点叉尾鮰为原料,经放血、去腮去内脏、片鱼柳、去皮修整、滚揉腌制、真空包装、速冻制成鮰鱼柳,通过单因素试验,以吸水率及外形评分为指标,探讨水添加比例、膨松剂添加比例及滚揉时间对鮰鱼柳的影响。通过正交试验,以感官评分为指标,确定生产速冻鮰鱼柳制作的最佳工艺。结果表明,速冻鮰鱼柳的最佳制作工艺为:水添加比例60%、膨松剂添加比例2.2%、滚揉时间4min。在此条件下,所制得的鮰鱼柳,肉质分明、富有弹性,品尝时味道鲜美、口感滑嫩且无明显碱味,鱼柳吸水率可达15.37%。

The fresh channel catfish was selected as the raw material,and it was conducted to bloodletting,removing gills and viscera,taking fish fillet,peeling and trimming,rolling and pickling,vacuum packaging and quick freezing,and catfish filletwas prepared.Through single factor experiment,water absorption and shape score were taken as indexes,and the effects of water addition ratio,leavening agent addition ratio and rolling time on catfish fillets were studied.Through orthogonal experiment,the sensory score was taken as index,and the optimum technology of quick-frozen catfish fillet was determined.The results showed that the optimum production technology of quick-frozen catfish fillet was as follows:the water addition ratio was 60%,and the leavening agent addition ratio was 2.2%,and rolling time was 4 min.Under these conditions,the prepared catfish fillet had clear meat quality,and it was rich in elasticity,and taste was delicious,and it had tender taste and no obvious alkali taste,and water absorption rate of fish fillet could reach 15.37%.