酸辅助腌制草鱼即食产品的研制
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摘要
腌鱼是深受我国人民喜爱的传统水产制品。但传统腌鱼盐分高、食用不便,因而,近年来人们一直在探索对这类传统制品进行改进。虽然一些着眼于加快腌制速度和降低腌鱼盐含量等方面的工艺研究取得了一些进展,但由此也引出诸如鱼肉质地、风味和保质期等方面的不足。鉴于酸对蛋白质有特殊作用,因此,本论文提出酸辅助方式对淡水鱼进行腌制的尝试,并将腌成的鱼进一步加工成方便制品。论文以草鱼为研究对象,对酸辅助腌鱼各相关因素的效应,以及酸辅助腌草鱼方便制品的工艺进行了实验研究。
首先,围绕酸辅助腌制工艺进行基础研究。结果表明:盐腌液中添加食醋助腌,其腌制品质优于添加乳酸和柠檬酸的腌制;酸辅助腌制可缩短腌制时间。当盐腌液辅以3%的食醋进行腌制时,腌鱼样品在感官品质、质构和保藏性等方面的综合效果最佳;采用酸辅助腌制的加工方式,所得产品能很好地保持原有的外形和颜色,具有良好口感,鱼肉盐含量为6%,细菌总数少于20000 cfu/g,TBVN指数小于60mg/100g,符合低盐、安全的要求和盐渍鱼卫生标准(GB 10138-2005)。
其次,进行了由酸辅助腌制鱼加工成方便制品的工艺研究。取得的最佳工艺条件为:腌制液中盐质量分数8%、液固比2:1、混合腌制(盐、酸、调味料)时间确定为2.2h,脱水温度50℃、脱水时间3h,熟化温度121℃、熟化时间3min。
再次,建立了感官和质构的评定指标,感官评定中风味和综合,口感与综合具有显著相关性,感官评定和弹性具有显著正相关性。
最后,以微生物和感官评定指标,通过加速保藏(37℃、47℃)试验,对酸辅助腌鱼方便制品的货架期进行了预测,结果表明,该制品在20℃时的贮藏货架寿命为6个月。
Salted fish is one of the traditional quotic products which is deeply loved by Chinese pepole. However, owing to the high salt content and the discommodiousness in consume of traditonal salted fish, many reseaches have been carried out to improve this traditional products for years. Though there are some advances in quicken salted and lowering salt content of salted fish, on the other hand, new defects such as texture, flavor and shelf-life of salted fish by using those new methods had came out. Based on the fact that acid have special effect on proteins, therefore, this paper offered a new acid-aided bloating method, and followed by processing the salted fish into a convenient product. The effects of the correlative factors in the process and the process of the convenient product were studied by bloating grass carp.
Firstly, reseaches were carried out around the basic technology of acid-aided salting of fish. The results indicated that acetic acid treatment results were superior to lactic acid or citric acid, the bloating period was shortened by acid treatment. When the concentration of acid solution was 3%, the sensory quality, texture and shelf life of the product was satisfying. Based on the acid-aided salting process, intrinsical shape, color and taste of the product were kept. In these products, the salt content was 6%, the total number of bacteria was less than 20000 cfu/g, and the TBVN value was less than 60 mg/100 g, which was hypohaline and safe, according to the hygienic standard for salted fish (GB 10138-2005).
Secondly, the process of the convenient acid-aided salted grass carp product was studied. The best process conditions were as follows: the salt concentration was 8%, the proportion of liquid and solid was 2:1, the bloating time(the time of bloating, acid treatment,season) was 2.2h, the time of acid treatment was 2.0h and the time of season was 2.4h, the dehydration condition was 50℃3h ,the cooking condition was 121℃3 min.
Thirdly, the sensory and texture evaluation standard had been established, the flavor and taste in sensory evaluation and aggregative indicator were interrelated markedly. The results of sensory evaluation had prominent positive correlation to the flexibility in texture evaluation.
Finally, through high-temperature (37℃and 47℃) destructive testing, the shelf life of the product was predicted. The results showed that the shelf life of the product was 6 months at 20℃.
首先,围绕酸辅助腌制工艺进行基础研究。结果表明:盐腌液中添加食醋助腌,其腌制品质优于添加乳酸和柠檬酸的腌制;酸辅助腌制可缩短腌制时间。当盐腌液辅以3%的食醋进行腌制时,腌鱼样品在感官品质、质构和保藏性等方面的综合效果最佳;采用酸辅助腌制的加工方式,所得产品能很好地保持原有的外形和颜色,具有良好口感,鱼肉盐含量为6%,细菌总数少于20000 cfu/g,TBVN指数小于60mg/100g,符合低盐、安全的要求和盐渍鱼卫生标准(GB 10138-2005)。
其次,进行了由酸辅助腌制鱼加工成方便制品的工艺研究。取得的最佳工艺条件为:腌制液中盐质量分数8%、液固比2:1、混合腌制(盐、酸、调味料)时间确定为2.2h,脱水温度50℃、脱水时间3h,熟化温度121℃、熟化时间3min。
再次,建立了感官和质构的评定指标,感官评定中风味和综合,口感与综合具有显著相关性,感官评定和弹性具有显著正相关性。
最后,以微生物和感官评定指标,通过加速保藏(37℃、47℃)试验,对酸辅助腌鱼方便制品的货架期进行了预测,结果表明,该制品在20℃时的贮藏货架寿命为6个月。
Salted fish is one of the traditional quotic products which is deeply loved by Chinese pepole. However, owing to the high salt content and the discommodiousness in consume of traditonal salted fish, many reseaches have been carried out to improve this traditional products for years. Though there are some advances in quicken salted and lowering salt content of salted fish, on the other hand, new defects such as texture, flavor and shelf-life of salted fish by using those new methods had came out. Based on the fact that acid have special effect on proteins, therefore, this paper offered a new acid-aided bloating method, and followed by processing the salted fish into a convenient product. The effects of the correlative factors in the process and the process of the convenient product were studied by bloating grass carp.
Firstly, reseaches were carried out around the basic technology of acid-aided salting of fish. The results indicated that acetic acid treatment results were superior to lactic acid or citric acid, the bloating period was shortened by acid treatment. When the concentration of acid solution was 3%, the sensory quality, texture and shelf life of the product was satisfying. Based on the acid-aided salting process, intrinsical shape, color and taste of the product were kept. In these products, the salt content was 6%, the total number of bacteria was less than 20000 cfu/g, and the TBVN value was less than 60 mg/100 g, which was hypohaline and safe, according to the hygienic standard for salted fish (GB 10138-2005).
Secondly, the process of the convenient acid-aided salted grass carp product was studied. The best process conditions were as follows: the salt concentration was 8%, the proportion of liquid and solid was 2:1, the bloating time(the time of bloating, acid treatment,season) was 2.2h, the time of acid treatment was 2.0h and the time of season was 2.4h, the dehydration condition was 50℃3h ,the cooking condition was 121℃3 min.
Thirdly, the sensory and texture evaluation standard had been established, the flavor and taste in sensory evaluation and aggregative indicator were interrelated markedly. The results of sensory evaluation had prominent positive correlation to the flexibility in texture evaluation.
Finally, through high-temperature (37℃and 47℃) destructive testing, the shelf life of the product was predicted. The results showed that the shelf life of the product was 6 months at 20℃.
引文
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7.中国养殖技术网.淡水鱼综合加工期待突破[EB/OL].http://yz.ag365.com/yangzhi/shuichan/yangzhijishu/2007/2007013125660.html, 2007-01-31
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2.中国食品土畜进出口商会.解读我国水产品加工存在的问题及发展方向[EB/OL].http://www.mofcom.gov.cn/aarticle/o/200411/20041100302529.html,2004-11-09
3. Sveinung B.Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmosalar L) fillets.Food Research International,2004,37:273-286
4. Marit E.Atlantic salmon (Salmosalar,L) as raw material for the smoking industry. I:effect of different salting methods on the oxidation of liquids.Food Chemistry,2001,75:411-416
5. Kristin L.Physical and quality attributes of salted cod (Gadusmorhua L.) as affected by the state of rigor and freezing prior to salting. Food Research International, 2004, 37:677-688
6. Barat J M. Cod salting manufacturing analysis.Food Research International, 2003, 36: 447-453
7.中国养殖技术网.淡水鱼综合加工期待突破[EB/OL].http://yz.ag365.com/yangzhi/shuichan/yangzhijishu/2007/2007013125660.html, 2007-01-31
8.何秋生,李向阳.淡水鱼的加工及综合利用初探[J].中国水产,1999,(7):44-46
9.段振华.香脆鳙鱼片的制备工艺[J].食品工业科技,2003,(2):44-46
10.明汉萍等.风干武昌鱼软罐头的加工技术[J].渔业现代化,2002,(2):65-69
11.夏文水等.水产品加工技术[M].中国轻工业出版社,2002:31-33
12.沈月新.水产食品学.中国农业出版社[M].2000.10
13.李里特.食品物性学[M].中国农业出版社,2001
14.陈丽娇.风味半干大黄鱼腌制工艺参数研究[J].中国食品学报,2005,5(3):31-35
15.宫庆娥,张树峰.醋沏鱼软罐头的研制[J].水产加工,2005,(2):23-24
16.郭全友,许钟.轻盐醋渍黄鲷鱼片工业化生产技术参数的初步研究[J].海洋渔业,2004,26(4):312-316
17.韩叙.酶制剂加速腊肉腌制过程的研究[J].肉类工业,2005,(6):31-33
18.李帅俊等.咸鸭蛋的快速腌制技术及改善其品质的研究[J].食品工业科技,2006,(02):40-42
19.高福成.现代食品工程高新技术[M].北京:中国轻工业出版社,1997
20.周光宏.我国传统腌腊肉制品存在的问题及对策.肉类研究[J],2003,(1):95-99
21.蔡华珍,王珏,梁启好.超声波处理对咸肉腌制影响的初步研究[J].食品与发酵工业,2005,31(12):110-113
22.叶成利.真空软包装油炸榕江侗家腌鱼[J].食品科技,2000,(3):64-65
23.潘道东.风鸭腌制新技术[J].食品与生物技术,2002,21(1):41-44
24.吕季璋,金其荣编译.食品的加工与贮藏[M].南京:江苏科学技术出版社,1986,21-25
25.龚丽.半干咸鱼的加工工艺[J].食品与发酵工业,2004,(9):130-132
26.张芝芬,吴汉民,黄晓春等.糟醉鲳鱼的工艺研究[J].东海海洋.2001,19(2): 69-72
27.楼明.脆香草鱼片研制[J].广州食品工业科技,1999,(16):58-60
28.姜莉.草鱼肉脯的加工[J].肉类工业,2004,(7):9-10
29.无锡轻工业学院等.食品分析[M].北京:中国轻工业出版社,1992.182
30.吴燕燕.草鱼加热过程中肌肉蛋白质的热变性[J].水产学报,2005,(1):56-58
31.张慜.国内外低值淡水鱼加工与下脚料利用的研究进展[J].食品与生物技术学报,2006,25(5):115-126
32. S. Bellaghaa,A. Sahlia,A. Farhatb,ect.Studies on salting and drying of sardine (Sardi nella aurita):Experimental kinetics and modeling.Journal of Microbiological Methods. 47(2001)243-247
33. Afanas’ev A.M,Konyagin I.A,Mikhailov V.K,etc.Internal Mechanical Stresses in Hot Air Drying.Theoretical Foundations of Chemical Engineering, 2005,39(1):92-97
34.危贵茂.风味板鱼的研制[J].肉类工业,2001,(7):29-31
35.张愍,张骏.国内外低值淡水鱼加工与下脚料利用的研究进展[J].食品与生物技术学报,2006,25(5):115-116
36.周情操,徐跃进,潘思轶.不同腌制条件下豇豆品质变化规律研究[J].食品科学,2006,27(10):122-125
37.中华人民共和国卫生部、中国国家标准化委员会.食品中水分的测定[S].GB/T 5009.3,中国国家标准出版社,2003
38.中华人民共和国卫生部、中国国家标准化委员会.食品卫生微生物学检验菌落总数测定[S].GB/T 4789.2中国国家标准出版社,2003
39.中华人民共和国卫生部、中国国家标准化委员会.食品中氯化钠的测定方法[S].GB/T 12457中国国家标准出版社,1990
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