即食调味金鲳鱼工艺技术研究
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摘要
为了丰富金鲳鱼(Trachinotus ovatus)加工产品种类,提高加工品质,开发符合大众口味的金鲳鱼即食调味产品,本文以金鲳鱼为主要原料,通过单因素和正交实验相结合的方法,以感官评定为指标,确定即食金鲳鱼的调味配方和加工工艺。结果表明:最佳配方为食盐12 g/100 g鱼重、白糖6 g/100 g鱼重、味精2.5 g/100 g鱼重、姜粉1 g/100 g鱼重、白米酒2.5 m L/100 g鱼重、生抽2.5 m L/100 g鱼重,该配方的感官评分为93.7。最优调味工艺为鱼与调味液比例按1∶3(g/m L)调配,25℃静置3 h,35℃烘制至水分含量为50%,该工艺下产品的感官评分为95.5。产品的理化性质和微生物指标均符合相关标准,具有低盐低脂高蛋白、鲜香突出、无需蒸煮、开袋即食等优点,是一款美味、营养、方便、健康的海洋休闲食品。
In order to enrich the variety of processed product of Trachinotus ovatus,improve the processing quality,it was developed the instant flavored product of T.ovatus which meet the public tastes.In this paper,T.ovatus as the main raw material,the seasoning formula and processing technology of instant T. ovatus had been determined through the combination of single factor and orthogonal experiments method,the sensory evaluation as an indicator. The results showed that the optimal formula was salt 12 g/100 g fish weight,sugar 6 g/100 g fish weight,monosodium glutamate( MSG) 2.5 g/100 g fish weight,ginger powder 1 g/100 g fish weight,white rice wine 2.5 m L/100 g fish weight and soy sauce 2.5 m L/100 g fish weight. The sensory score of the formula was 93.7.The optimal seasoning process was the ratio of fish to seasoning solution 1∶ 3( g/m L),standing at25 ℃ for 3 h,and baking at 35 ℃ to moisture content of 50%. The sensory score of the product was 95.5. The physical and chemical properties and microbial indicators of instant seasoning T.ovatus were in line with the relevant standards.The products had the advantages of low salt,low fat and high protein,outstanding flavor,no cooking and ready-to-eat and so on. It was a kind of delicious and nutritious,convenient and healthy marine snack food.
In order to enrich the variety of processed product of Trachinotus ovatus,improve the processing quality,it was developed the instant flavored product of T.ovatus which meet the public tastes.In this paper,T.ovatus as the main raw material,the seasoning formula and processing technology of instant T. ovatus had been determined through the combination of single factor and orthogonal experiments method,the sensory evaluation as an indicator. The results showed that the optimal formula was salt 12 g/100 g fish weight,sugar 6 g/100 g fish weight,monosodium glutamate( MSG) 2.5 g/100 g fish weight,ginger powder 1 g/100 g fish weight,white rice wine 2.5 m L/100 g fish weight and soy sauce 2.5 m L/100 g fish weight. The sensory score of the formula was 93.7.The optimal seasoning process was the ratio of fish to seasoning solution 1∶ 3( g/m L),standing at25 ℃ for 3 h,and baking at 35 ℃ to moisture content of 50%. The sensory score of the product was 95.5. The physical and chemical properties and microbial indicators of instant seasoning T.ovatus were in line with the relevant standards.The products had the advantages of low salt,low fat and high protein,outstanding flavor,no cooking and ready-to-eat and so on. It was a kind of delicious and nutritious,convenient and healthy marine snack food.
引文
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[3]陈美花,覃媚,林启斌,等.包装方式对冷藏金鲳鱼肉品质的影响[J].钦州学院学报,2017(3):11-15.
[4]Amal M N A,Zamri-Saad M,Iftikhar A R,et al.An outbreak of Streptococcus agalactiae infection in cage-cultured golden pompano,Trachinotus blochii(Lacépède),in Malaysia[J].Journal of Fish Diseases,2012,35(11):849-852.
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[6]戴梓茹,钟秋平,林美芳,等.金鲳鱼营养成分分析与评价[J].食品工业科技,2013(1):347-350.
[7]杨欣怡.网箱海养卵形鲳鲹肌肉营养品质评价和风味物质研究[D].上海:上海海洋大学,2016.
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[9]程纯明.淡水鱼料老大通威能否玩转海水鱼,15万吨金鲳鱼料市场再起风云[J].当代水产,2016(12):46.
[10]郑杭娟,林慧敏.解冻过程对水产品特性的影响[J].食品研究与开发,2014(3):127-129.
[11]骆红玲,刘海英,王荣.即食香鱼的加工工艺研究[J].食品与生物技术学报,2015,34(7):738-743.
[12]赵品,林婉玲,郝淑贤,等.酒糟罗非鱼间歇真空糟制工艺研究[J].南方水产科学,2016,12(3):84-90.
[13]任中阳,吴燕燕,李来好,等.腌干鱼制品热泵干燥工艺参数优化[J].南方水产科学,2015(1):81-88.
[14]GB/5009.3-2016《食品安全国家标准-食品中水分的测定》[S].北京:中华人民共和国国家标准出版社,2016.
[15]GB/5009.4-2016《食品安全国家标准-食品中灰分的测定》[S].北京:中华人民共和国国家标准出版社,2016.
[16]GB/5009.5-2016《食品安全国家标准-食品中蛋白质的测定》[S].北京:中华人民共和国国家标准出版社,2016.
[17]GB/5009.6-2016《食品安全国家标准-食品中脂肪的测定》[S].北京:中华人民共和国国家标准出版社,2016.
[18]GB/5009.44-2016《食品安全国家标准-食品中氯化物的测定》[S].北京:中华人民共和国国家标准出版社,2016.
[19]GB/5009.268-2016《食品安全国家标准-食品中多元素的测定》[S].北京:中华人民共和国国家标准出版社,2016.
[20]GB/4789.2-2016《食品安全国家标准-食品微生物学检验-菌落总数测定》[S].北京:中华人民共和国国家标准出版社,2016.
[21]GB/4789.3-2016《食品安全国家标准-食品微生物学检验-大肠菌群计数》[S].北京:中华人民共和国国家标准出版社,2016.
[22]GB/4789.4-2016《食品安全国家标准-食品微生物学检验-沙门氏菌检验》[S].北京:中华人民共和国国家标准出版社,2016.
[23]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(9):267-272,303.
[24]王求娟,郑珍珍,蔺佳良,等.利用传统酒酿发酵改善鲣鱼风味[J].中国食品学报,2015(7):203-211.
[25]周婉君,杨贤庆,吴燕燕,等.特色罗非鱼罐头加工技术研究[J].食品工业科技,2012(23):211-213.
[26]范文教,孙俊秀,陈云川,等.茶多酚对鲢鱼微冻冷藏保鲜的影响[J].农业工程学报,2009(2):294-297.
[27]丁婷,李婷婷,励建荣.0℃冷藏三文鱼片新鲜度综合评价[J].中国食品学报,2014,14(11):252-259.
[28]GB/2762-2017《食品安全国家标准-食品中污染物限量》[S].北京:中华人民共和国国家标准出版社,2017.
[29]GB/10136-2015《食品安全国家标准-动物性水产制品》[S].北京:中华人民共和国国家标准出版社,2015.
[2]王卫平,杨继元.金鲳鱼北方池塘养殖实验[J].河北渔业,2008(8):25-40.
[3]陈美花,覃媚,林启斌,等.包装方式对冷藏金鲳鱼肉品质的影响[J].钦州学院学报,2017(3):11-15.
[4]Amal M N A,Zamri-Saad M,Iftikhar A R,et al.An outbreak of Streptococcus agalactiae infection in cage-cultured golden pompano,Trachinotus blochii(Lacépède),in Malaysia[J].Journal of Fish Diseases,2012,35(11):849-852.
[5]Ransangan J,Manin B O,Abdullah A,et al.Betanodavirus infection in golden pompano,Trachinotus blochii,fingerlings cultured in deep-sea cage culture facility in Langkawi,Malaysia[J].Aquaculture,2011,315(3):327-334.
[6]戴梓茹,钟秋平,林美芳,等.金鲳鱼营养成分分析与评价[J].食品工业科技,2013(1):347-350.
[7]杨欣怡.网箱海养卵形鲳鲹肌肉营养品质评价和风味物质研究[D].上海:上海海洋大学,2016.
[8]M B,P T,D B,et al.Diet and diel feeding activity of juvenile pompano(Trachinotus ovatus)(Teleostei:Carangidae)from the southern Adriatic,Croatia[J].Journal of the Marine Biological Association of the United Kingdom,2005,85(6):1533-1534.
[9]程纯明.淡水鱼料老大通威能否玩转海水鱼,15万吨金鲳鱼料市场再起风云[J].当代水产,2016(12):46.
[10]郑杭娟,林慧敏.解冻过程对水产品特性的影响[J].食品研究与开发,2014(3):127-129.
[11]骆红玲,刘海英,王荣.即食香鱼的加工工艺研究[J].食品与生物技术学报,2015,34(7):738-743.
[12]赵品,林婉玲,郝淑贤,等.酒糟罗非鱼间歇真空糟制工艺研究[J].南方水产科学,2016,12(3):84-90.
[13]任中阳,吴燕燕,李来好,等.腌干鱼制品热泵干燥工艺参数优化[J].南方水产科学,2015(1):81-88.
[14]GB/5009.3-2016《食品安全国家标准-食品中水分的测定》[S].北京:中华人民共和国国家标准出版社,2016.
[15]GB/5009.4-2016《食品安全国家标准-食品中灰分的测定》[S].北京:中华人民共和国国家标准出版社,2016.
[16]GB/5009.5-2016《食品安全国家标准-食品中蛋白质的测定》[S].北京:中华人民共和国国家标准出版社,2016.
[17]GB/5009.6-2016《食品安全国家标准-食品中脂肪的测定》[S].北京:中华人民共和国国家标准出版社,2016.
[18]GB/5009.44-2016《食品安全国家标准-食品中氯化物的测定》[S].北京:中华人民共和国国家标准出版社,2016.
[19]GB/5009.268-2016《食品安全国家标准-食品中多元素的测定》[S].北京:中华人民共和国国家标准出版社,2016.
[20]GB/4789.2-2016《食品安全国家标准-食品微生物学检验-菌落总数测定》[S].北京:中华人民共和国国家标准出版社,2016.
[21]GB/4789.3-2016《食品安全国家标准-食品微生物学检验-大肠菌群计数》[S].北京:中华人民共和国国家标准出版社,2016.
[22]GB/4789.4-2016《食品安全国家标准-食品微生物学检验-沙门氏菌检验》[S].北京:中华人民共和国国家标准出版社,2016.
[23]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(9):267-272,303.
[24]王求娟,郑珍珍,蔺佳良,等.利用传统酒酿发酵改善鲣鱼风味[J].中国食品学报,2015(7):203-211.
[25]周婉君,杨贤庆,吴燕燕,等.特色罗非鱼罐头加工技术研究[J].食品工业科技,2012(23):211-213.
[26]范文教,孙俊秀,陈云川,等.茶多酚对鲢鱼微冻冷藏保鲜的影响[J].农业工程学报,2009(2):294-297.
[27]丁婷,李婷婷,励建荣.0℃冷藏三文鱼片新鲜度综合评价[J].中国食品学报,2014,14(11):252-259.
[28]GB/2762-2017《食品安全国家标准-食品中污染物限量》[S].北京:中华人民共和国国家标准出版社,2017.
[29]GB/10136-2015《食品安全国家标准-动物性水产制品》[S].北京:中华人民共和国国家标准出版社,2015.