摘要
选取黑椒牛肉、椒麻鸡、青花椒鱼、魔芋鸭块4款产品,利用感官评定结合电子鼻技术对4款产品在急速冷冻前和急速冷冻复热后的品质进行分析。结果表明:4款产品急速冷冻复热后的气味强度均小于急速冷冻前;4款产品急速冷冻前后产品的口感具有较明显差异;汤液多且需要较长煮制时间的菜肴所制成速冻调理食品,复热后具有更好的产品品质。
4 kinds of products including black pepper beef, pepper chicken, green pepper fish and konjac duck were selected. The quality of these 4 products before and after rapid freezing was analyzed by sensory evaluation combined with electronic nose technology. The results showed that the odor intensity of 4 products after rapid freezing was less than that before rapid freezing. The taste of 4 products was significantly different before and after rapid freezing. Frozen prepared food made from dishes with more soup and longer cooking time has better product quality after reheating.
作者
彭文怡
吕欣东
PENG Wen-yi;LYU Xin-dong(Technical Center Shanghai Liangyou(Group)Co.,Ltd.,Shanghai 200333,China)
出处
《粮食与油脂》
北大核心
2023年第3期95-97,103,共4页
Cereals & Oils
关键词
预熟制
急速冷冻
感官评定
电子鼻
品质变化
pre-cooked
rapid freezing
sensory evaluation
electronic nose
quality change