响应面法优化即食鱼肉脯的研制
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摘要
以酶改性罗非鱼为原材料,开发一种即食型鱼肉脯,利用质构分析及感官评价,通过响应面分析法研究鱼肉脯的最佳调味配方和烤制工艺.结果表明:最佳配方及工艺为50g鱼片经5s漂烫后,在调味液中浸泡13min,该调味液是由1g生姜、1g辣椒干、15g桂皮、15g八角和300g水组成的料液煮沸1h后加入15g白砂糖、2g盐、5g酱油调制得到,浸泡调味后在170℃烤制18min得到口感良好的即食鱼肉脯,其感官评分为89.1,且微生物指标符合相关标准.
To develop a ready-to-eat flavored fish slice, the enzyme-modified tilapia was used as the raw material, texture analysis and sensory evaluation as indicators, and response surface methodology was used to study the best seasoning formula and baking process of the fish slice. The results showed that the 50 g fish slice was cooked for 5 s and then soaked in sauce for 13 min.The sauce consisting of 1 g ginger、1 g dried pepper、15 g cinnamon、15 g star anise、300 g water was boiled for 1 h and then 15 g white sugar, 2 g salt, and 5 g soy sauce were added. After immersion seasoning, the fish slice was baked at 170 ℃ for 18 min to obtain a well-featured fish slice. Under the best formula, the sensory score of fish slice is 89.1, and the microbiological indicators are in line with the relevant standards.
To develop a ready-to-eat flavored fish slice, the enzyme-modified tilapia was used as the raw material, texture analysis and sensory evaluation as indicators, and response surface methodology was used to study the best seasoning formula and baking process of the fish slice. The results showed that the 50 g fish slice was cooked for 5 s and then soaked in sauce for 13 min.The sauce consisting of 1 g ginger、1 g dried pepper、15 g cinnamon、15 g star anise、300 g water was boiled for 1 h and then 15 g white sugar, 2 g salt, and 5 g soy sauce were added. After immersion seasoning, the fish slice was baked at 170 ℃ for 18 min to obtain a well-featured fish slice. Under the best formula, the sensory score of fish slice is 89.1, and the microbiological indicators are in line with the relevant standards.
引文
[1]郭培.罗非鱼鱼皮明胶在鱼糜制品中的应用研究[D].海口:海南大学,2016.
[2]叶韬,王云,林琳,等.即食罗非鱼粒的熟制、成型及调味研究[J].现代食品科技,2016,32(3):252-258.
[3]施源德,杨琴,项雷文,等.酶促交联罗非鱼肉重组工艺研究[J/OL].食品工业科技:[2018-04-08].http://kns.cnki.net/kcms/detail/11.1759.TS.20171227.0843.034.html.
[4]王晓凡,丛浩,王海滨.休闲熟食鱼类食品的研究[J].武汉工业学院学报,2011,30(2):37-41.
[5]邱泼,韩文凤,王坤江,等.我国休闲食品产业的现状及发展方向[J].食品研究与开发,2012,33(4):236-238.
[6]高翔.鳙鱼鱼肉粒赋型剂及调味配方的研究[J].中国调味品,2013,38(10):117-121.
[7]徐潇吟,刘海英.香鱼清蒸即食产品的加工工艺[J].食品与发酵工业,2017,43(4):197-200+221.
[8]熊添,吴燕燕,林婉玲,等.即食调味金鲳鱼工艺技术研究[J/OL].食品工业科技:[2018-04-08].http://kns.cnki.net/kcms/detail/11.1759.TS.20180210.1150.028.html.
[9]任兴晨.带鱼鱼糜制品的腥味物质及脱腥方法[D].杭州:浙江大学,2017.
[10]洪伟,周春霞,洪志鹏,等.水产品的腥味物质的形成及脱腥技术的研究进展[J].食品工业科技,2013,34(8):386-399.
[11]冯怡,汪薇,任文斌,等.鱼制品脱腥方法的研究进展[J].中国酿造,2014,33(12):16-18.
[12]曹湛惠,杨志娟,黄和,等.腌制和干制调味罗非鱼片工艺条件的优化[J].农产品加工,2016(2):30-37.
[13]杨立.即食调味大白鱼鱼块加工工艺研究[J].肉类工业,2016(6):14-16+18.
[14]顾仁勇,傅伟昌.风味草鱼肉脯的加工工艺研究[J].食品科学,2009,30(18):416-419.
[15]国家卫生和计划生育委员会.GB 5009.3—2016食品中水分的测定[S].北京:中国标准出版社,2017.
[16]国家卫生和计划生育委员会.GB 4789.2—2016食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2017.
[17]国家卫生和计划生育委员会.GB 4789.3—2016食品微生物学检验大肠菌群测定[S].北京:中国标准出版社,2017.
[18]李冰,吴燕燕,魏涯.茶香淡腌鲈鱼的加工工艺技术研究[J].食品工业科技,2016,37(9):267-272+303.
[19]国家卫生和计划生育委员会.GB 10136—2015动物性水产制品[S].北京:中国标准出版社,2017.
[2]叶韬,王云,林琳,等.即食罗非鱼粒的熟制、成型及调味研究[J].现代食品科技,2016,32(3):252-258.
[3]施源德,杨琴,项雷文,等.酶促交联罗非鱼肉重组工艺研究[J/OL].食品工业科技:[2018-04-08].http://kns.cnki.net/kcms/detail/11.1759.TS.20171227.0843.034.html.
[4]王晓凡,丛浩,王海滨.休闲熟食鱼类食品的研究[J].武汉工业学院学报,2011,30(2):37-41.
[5]邱泼,韩文凤,王坤江,等.我国休闲食品产业的现状及发展方向[J].食品研究与开发,2012,33(4):236-238.
[6]高翔.鳙鱼鱼肉粒赋型剂及调味配方的研究[J].中国调味品,2013,38(10):117-121.
[7]徐潇吟,刘海英.香鱼清蒸即食产品的加工工艺[J].食品与发酵工业,2017,43(4):197-200+221.
[8]熊添,吴燕燕,林婉玲,等.即食调味金鲳鱼工艺技术研究[J/OL].食品工业科技:[2018-04-08].http://kns.cnki.net/kcms/detail/11.1759.TS.20180210.1150.028.html.
[9]任兴晨.带鱼鱼糜制品的腥味物质及脱腥方法[D].杭州:浙江大学,2017.
[10]洪伟,周春霞,洪志鹏,等.水产品的腥味物质的形成及脱腥技术的研究进展[J].食品工业科技,2013,34(8):386-399.
[11]冯怡,汪薇,任文斌,等.鱼制品脱腥方法的研究进展[J].中国酿造,2014,33(12):16-18.
[12]曹湛惠,杨志娟,黄和,等.腌制和干制调味罗非鱼片工艺条件的优化[J].农产品加工,2016(2):30-37.
[13]杨立.即食调味大白鱼鱼块加工工艺研究[J].肉类工业,2016(6):14-16+18.
[14]顾仁勇,傅伟昌.风味草鱼肉脯的加工工艺研究[J].食品科学,2009,30(18):416-419.
[15]国家卫生和计划生育委员会.GB 5009.3—2016食品中水分的测定[S].北京:中国标准出版社,2017.
[16]国家卫生和计划生育委员会.GB 4789.2—2016食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2017.
[17]国家卫生和计划生育委员会.GB 4789.3—2016食品微生物学检验大肠菌群测定[S].北京:中国标准出版社,2017.
[18]李冰,吴燕燕,魏涯.茶香淡腌鲈鱼的加工工艺技术研究[J].食品工业科技,2016,37(9):267-272+303.
[19]国家卫生和计划生育委员会.GB 10136—2015动物性水产制品[S].北京:中国标准出版社,2017.