鲟鱼鱼丸的加工工艺研究

Processing Technology of Sturgeon Fish Ball

为开发出高品质的鲟鱼丸,该研究以凝胶强度、咀嚼性和感官评分为考察指标,从4种海水鱼(马鲛鱼、鮸鱼、海鳗鱼、海鲈鱼)中筛选出鮸鱼,作为与鲟鱼混合制备鱼丸的原料。进一步分析鲟鱼/鮸鱼质量比、淀粉添加量以及食盐添加量对鲟鱼/鮸鱼鱼丸品质的影响。研究结果显示,鲟鱼/鮸鱼质量比和食盐添加量对鱼丸感官评分的影响达到显著水平(P<0.05),而淀粉添加量与鱼丸感官评分的影响不显著(P>0.05)。根据单因素试验和正交试验结果最终确定制备鲟鱼/鮸鱼鱼丸的最佳配方为鲟鱼/鮸鱼质量比2∶1、淀粉添加量20%、食盐添加量3%,在此条件下制备的鱼丸咸淡适中、肉香味浓、表面光滑、结构紧致、咀嚼细腻,感官评分平均分可达到87.2。

To develop high-quality sturgeon fish balls,gel strength,chewiness and sensory score were used as indicators to evaluate the quality of fish balls,drums were selected from four species of sea fish(mackerel,drums,conger eel and sea bass)and used as the raw material to prepare sturgeon fish ball by mixing with sturgeon. The effects of the mass ratio of sturgeon/drums,the amount of starch and salt on the quality of sturgeon/drums fish ball were further studied. The results showed that the mass ratio of sturgeon/drums and the amount of salt added had a significant influence on the sensory scores of fish balls(P < 0.05),whereas the amount of starch added had no significant effect on the sensory scores of fish balls(P > 0.05). According to the single factor experiment and the orthogonal experiment,the best formula was as follows:sturgeon/drums mass ratio of 2∶1,20% of starch,and 3% of salt. Under these conditions,the sturgeon fish ball possessed a moderate concentration of salt strong meat flavor,smooth surface,compact structure and delicate chewing characteristics.The average sensory score was 87.2.