期刊文献+

即食金鲳鱼干生产工艺研究

Study on the production technology of instant dried golden pomfret
下载PDF
导出
摘要 以金鲳鱼为主要原料制备即食金鲳鱼干,以感官评分为指标,在单因素试验和预试验的基础上通过正交试验优化调味配方和调味生产工艺,并对产品的理化指标、微生物及主要风味成分进行测定。结果表明:以金鲳鱼肉质量为基准,最佳调味配方为食盐添加量8%、麻辣粉添加量11%、味精添加量2.5%、白糖添加量5%、白酒与鱼肉液料比25:1(mL/kg);最佳调味生产工艺为鱼肉与调味液料液比1:3(g/mL)、腌制温度25℃、腌制时间2h;在此条件下生产的即食金鲳鱼干的理化指标和微生物指标均符合相关标准,主要挥发性成分为硫化物、醇类和芳香化合物。 Instant dried golden pomfret was prepared using golden pomfret as the main raw material.U-sing sensory score as indicator,and the seasoning formula and production process were optimized by or-thogonal experiments based on single factor experiments and pre-experiments.Physical and chemical in-dicators,microorganisms,and main flavor components of the product were determined.The results showed that based on the mass of golden pomfret,the best seasoning formula was salt 8%,spicy powder 11%,monosodium glutamate 2.5%,sugar 5%,and ratio of liquor to fish 25:1(mL/kg).The opti-mal seasoning production process was ratio of fish to seasoning liquid 1:3(g/mL),curing temperature 25 C,and curing time 2 h.Physical and chemical indicators and microbial indicators of the instant dried golden pomfret under these conditions met relevant standards,and the main volatile components were sul-fides,alcohols,and aromatic compounds.
作者 陈昊文 吕正孟 黄家宝 苏伟明 孙力军 邓旗 SU Wei-ming;SUN Li-jun;DENG Qi(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,Guangdong,China)
出处 《粮食与油脂》 北大核心 2024年第1期85-89,98,共6页 Cereals & Oils
基金 广东海洋大学省级大学生创新创业训练计划项目(S202010566021) 2020年度广东省普通高校特色创新项目(2020KQNCX025) 2020年度湛江市科技发展专项资金竞争性分配项目(200915134541577)。
关键词 即食金鲳鱼干 调味配方 感官评分 生产工艺 instant dried golden pomfret seasoning formula sensory score production technology
  • 相关文献

参考文献7

二级参考文献67

共引文献102

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部