多磷酸盐在冷冻鳕鱼鲽鱼片加工中的安全应用

Study on the safety of sodium polyphosphates treatment in frozen Pollock Fillets and Flounder Fillets

以水分含量、多磷酸盐残留量为指标,并结合感官检验,研究鳕鱼、鲽鱼鱼片冷冻加工过程中冷冻鱼片安全的浸泡工艺,确定多磷酸盐在冷冻鳕鱼鲽鱼片加工中的安全应用方案。结果表明:安全的多磷酸盐添加方案以3%多聚磷酸钠,浸泡时间5～30min(根据鱼片规格不同而不同)为佳。当冷冻鳕鱼鲽鱼鱼片中水分含量85%～86%时,产品既处于安全状态,又保留了鱼片特有的风味,外观鲜亮,口感鲜嫩,多汁,储存期延长,避免了产品储藏运输过程中的风干问题,磷酸盐残留受控在安全标准内。还可以弥补加工过程中的水分流失,提高出成率,提升产品规格,在保证食品安全的前提下增加了加工企业的经济效益。

Water content and polyphosphate residues were used as indicators and sensory tests was carried out to study the safe soaking process of the Pollock fillets and Flounder fillets during the frozen processing,and to confirm the safe application solution. The results showed that the soaked scheme will be 3% sodium polyphosphates,within 30 mins. When the water content of the Pollock Fillets and Flounder Fillets was at 85% ~ 86%,the quality of the Fillets was at the high level,good appearance,good taste and good flavor. Also the products could keep freshness,during frozen storage and distribution. And the Fillets will be safe for human consumption.