鲐鱼鱼片水刀切割工艺研究

Study on the cutting technology of mackerel fillet with water jet

为提高鱼类切割加工效率和产品合格率,降低用工成本,探索了一种鲐鱼鱼片水刀切割工艺。以冷冻鲐鱼鱼片为原料,解冻后经水刀切割进行二等间距分割,以切割率、鱼肉损失率、切割面感官值为评价指标,以鱼片厚度、水刀压力、水刀作用时间为工艺参数,采用多指标综合评分法评价切割效果,通过单因素和正交试验优化鲐鱼鱼片水刀切割工艺。结果显示:随着鱼片厚度增加,切割率和切割面感官值减小,鱼肉损失率先减小后增大;随着水刀压力和水刀作用时间增加,切割率增大,鱼肉损失率减小,切割面感官值先增大后减小。正交试验优化得到的鲐鱼鱼片适宜的水刀切割工艺为鱼片厚度13 mm,水刀压力50 MPa,水刀作用时间2.0 s。在此工艺条件下鲐鱼鱼片的切割率99.8%,鱼肉损失率0.133 %,切割面感官值8.5分,切割效果综合评分为99.5分。

In order to improve the efficiency of fish cutting and processing,the qualified rate of products,and reduce the labor cost,this paper explored a kind of mackerel fillets water jet cutting technology.With frozen mackerel fillet as raw material,the second-class spacing was performed by water knife cutting after thawing.The cutting rate,fish loss rate and sensory value of the cutting surface were used as evaluation indexes,and the thickness,water knife pressure and water knife action time were used as process parameters.The multi-index comprehensive scoring method was used to evaluate the cutting effect of mackerel mackerel fillets.The water jet cutting technology of mackerel fillet was optimized by single factor and orthogonal tests.The results showed that with the increase of fish fillet thickness,the cutting rate and sensory value of the cutting surface decreased,and the loss of fish meat decreased first and then increased;With the increase of water jet pressure and water jet action time,the cutting rate increases,the fish loss rate decreased,and the sensory value of the cutting surface first increased and then decreased.The optimum water jet cutting technology for mackerel fillet was as follows:fillet thickness was 13 mm,water knife pressure was 50 MPa,and water knife action time was 2.0 s.Under these conditions,the cutting rate of mackerel fillet was 99.8%,the fish loss rate was 0.133%,the sensory value of the cutting surface was 8.5 points,and the overall cutting effect score was 99.5 points.