调理白乌鱼片的腌制配方优化

Optimization of Curing Formula of Prepared White Mullet Fillets

为优化调理白乌鱼片的加工工艺条件,采用新鲜白乌鱼为原材料,以复合磷酸盐、黄酒为主要配料,经过一定时间的腌制脱腥,制作了调理型白乌鱼片制品。利用感官评价对制作调理白乌鱼片的腌制配方进行了优选实验。在对各配料最佳添加量进行单因素实验的基础上,采用正交实验,以增重率、冷冻损失率、蒸煮损失率、感官评分、质构特性等为指标进行了优选实验,并制定了调理配方:复合磷酸盐添加量2%、黄酒添加量5%、腌制时间40 min。此配方制得的白乌鱼片咸淡适宜、口感柔软、充满韧性、没有任何腥臭味,而且其肌肉的纤维完好,能较好地保持新鲜鱼原有的滋味。

In order to optimize the processing technology conditions of white mullet fillets,with fresh white mullet as the raw material,compound phosphate and yellow rice wine as the main auxiliary materials,after a certain time of curing and deodorization,prepared white mullet fillet products are made.An optimization experiment is conducted on the curing formula of prepared white mullet fillets using sensory evaluation.On the basis of single factor experiment,orthogonal experiment is used.With weight gain rate,freezing loss rate,cooking loss rate,sensory score,texture properties as the indexes,the optimization experiment is carried out,and the prepared formula is determined as follows:the addition amount of compound phosphate is 2%,the addition amount of yellow rice wine is 5%and the curing time is 40 min.The white mullet fillets made under this formula has proper salinity,is soft in taste,full of toughness,without any fishy smell,and its muscle fibers are intact,which can better maintain the original taste of fresh fish.