油炸卤制草鱼粒的加工工艺及贮藏稳定性研究
摘要
我国淡水鱼资源丰富,其高蛋白低脂肪,是优质蛋白质来源之一,但是淡水鱼加工业普遍存在着工业化程度低的缺点,造成了淡水鱼资源的巨大浪费。目前,对淡水鱼的研究主要集中在干燥、加工、风味以及品质控制等方面。本文研究以新鲜草鱼为原料加工休闲卤鱼粒的技术,充分利用了草鱼资源,并且对企业经济效益的增加具有重要的意义。本文研究了草鱼卤鱼粒制品的加工工艺及贮藏期间的品质变化,为草鱼卤鱼粒制品的加工生产提供理论和实践指导。
为了研究草鱼的腌制过程及其对风味的影响。以新鲜草鱼为原料,从加盐量、腌制时间和腌制温度三方面来优化腌制工艺,得到最佳工艺参数为:加盐量10.89%、腌制温度9.23℃、腌制时为18.12 h。考察不同的风干时间对草鱼的风味影响,风干时间为6 d时,共检测出27种风味物质,风味物质中含量最高的是己醛,其含量为24.82%,其次是异戊酯,其含量为15.81%。风干时间为12 d时,共检测出48种风味风味物质,风味物质中含量最高是己醛,其含量为31.74%;其次是辛烷,其含量为15.28%。
为了研究草鱼的干燥过程以及脱水过程中各部分水分的变化情况。采用低场核磁共振技术考察了新鲜鱼肉以及腌制和热风干燥处理的草鱼鱼肉的各部分水分的变化情况。在腌制干燥过程中,主要失去的是构造水。干燥的过程是一个逐层烘干的过程,弛豫时间较长的自由度较高的水分会先发生蒸发,之后再发生弛豫时间较短的自由度较低的水分的蒸发。比较热风干燥和真空微波干燥对草鱼片的干燥特性和品质影响,真空微波干燥能够提高干燥效率,并且鱼片的品质也优于热风干燥的鱼片。真空微波干燥的鱼片亮度值较大,而热风干燥的鱼片亮度值较小、黄度值较大。真空干燥鱼片的复水性要优于热风干燥的样品。
为了研究草鱼干的加工工艺,主要从鱼干的脱盐、加工、风味以及产品品质的提高四个方面进行研究。研究草鱼干的脱盐过程,在水温30℃、水料比为10:1时脱盐180 min内达到平衡,脱盐时间较短,鱼体质构保全较好,脱盐结束鱼干可直接用于加工,无需再添加盐。油炸卤鱼粒的最佳加工工艺参数:油炸温度为170℃、油炸时间为4 min、鸡精用量为0.4%以及黄酒用量为1.5%。使用该工艺生产的卤鱼粒制品质构紧密、风味突出。卤鱼粒风味研究中共检出48种挥发性风味物质,其中主要风味物质是柠檬烯、2-甲基丁醛、己醛。采用涂膜法降低油炸卤鱼粒的含油率,比较了羧甲基纤维素钠,海藻酸钠,琼脂对含油率和色泽的影响,一般可使含油率降低10%-17%。海藻酸钠降低含油率的效果最好。
为了研究油炸卤鱼粒在贮藏期间的贮藏特性,通过常温和高温贮藏实验,考察贮藏期间酸价(AV)和过氧化值(POV)的变化,实验发现贮藏期间AV值升高较快,因此对于高温高压杀菌的油炸卤鱼粒而言,酸价是影响货架期的主要因素。考察了茶多酚的抗氧化性,添加0.3 g/kg的茶多酚能使贮藏末期鱼粒的过氧化值降低23.09%,酸价降低26.47%。
China water area is abundant in freshwater fishes. The freshwater fish is a good source of high quality protein, but the industrialization level was low in production scale, which leading a tremendous waste of freshwater fish resource. Currently, the study of freshwater fish mainly concentrated in the drying, processing, flavor and quality control.This thesis was focused on developing processing methods on grass carp relating leisure food, the storage characteristics and processing methods studied in this thesis may bring economic benefits for the enterprises and provide theoretical basis and production guidance in industry and scientific research.
In order to study the curing process of grass carp and its impact on the flavor. Optimizing the salting processing treatment from the content of salt, curing time and curing temperature with fresh grass carp. The optimal condition is as follows: the ratio of salt 10.89%, time18.12 h and temperrture 9.23℃. The flavor components of grass crap under different salting time were studied. Totally 27 kinds of flavor components were detected on the sixth day. Hexanal was the highest level with a content of 24.82%. Isopentyl ester was in a lower level with a content of 15.81%. 48 kinds of flavor components were detected on the twelfth day. Hexanal was the highest level with a content of 31.74%. Octane was at second level with a content of 15.28%.
In order to study the drying process of the grass carp and changes in various parts of the water during the dewatering process.The LF-NMR was used to determine the moisture changes in fresh grass carps fillets、salted and dried fillets. During the curing and drying process, the main weight loss was the immobilized water. The drying process was a layer by layer drying. The free water evaporated first and then the immobilized water and the constitutional water began evaporated. Comparing the drying characteristics and the quality of dried samples of hot air drying and vacuum microwave drying, final results indicated that vacuum microwave drying was more efficient and leading to a better quality in dried grass crap fillets. The vacuum microwave dried fillets were lighter in color whereas the hot air dried grass carp fillets were darker and more yellow. For rehydration, rehydration rate constants of the salted grass carp fillets from vacuum microwave drying were significantly higher than those from hot air drying.
In order to study processing technology of the grass carp, the study mainly from four aspects: desalination、processing, flavor and product quality.The desalination was studied. The optimal condition of desalination is: water temperature 30℃, the ratio of water to fish fillets10:1, desalting time 180min. The desalted fish fillets could directly for process without adding salt. The optimal condition of frying is: frying temperture 170℃, frying time4min, seasoning time 3 min and dosage of millet wine 1.5%. 48 kinds of flavor components were detected in fried grass carp. The main flavor components of fried grass crap were limonene, 2- methylbutyryl aldehyde and hexanal. Three kinds of coating materials (CMC, sodium alginate and agar) were used to the decrease of oil content in fried grass carp. 10%-15% oil was reduced after coating pretreatment. Oil content can significantly be reduced with Sodium alginate coating.
In order to study storage characteristics of product during storage. The changes of AV and POV were determined under room temperature and through high temperature storage experiment. The AV level rised quicker than that of POV. For the high temperature and high pressure sterilized fried grass carp, the AV was the key factor in shelf life. 0.3 g/kg tea polyphenol added could reduce the AV for 26.47% and the POV for 23.09%.
为了研究草鱼的腌制过程及其对风味的影响。以新鲜草鱼为原料,从加盐量、腌制时间和腌制温度三方面来优化腌制工艺,得到最佳工艺参数为:加盐量10.89%、腌制温度9.23℃、腌制时为18.12 h。考察不同的风干时间对草鱼的风味影响,风干时间为6 d时,共检测出27种风味物质,风味物质中含量最高的是己醛,其含量为24.82%,其次是异戊酯,其含量为15.81%。风干时间为12 d时,共检测出48种风味风味物质,风味物质中含量最高是己醛,其含量为31.74%;其次是辛烷,其含量为15.28%。
为了研究草鱼的干燥过程以及脱水过程中各部分水分的变化情况。采用低场核磁共振技术考察了新鲜鱼肉以及腌制和热风干燥处理的草鱼鱼肉的各部分水分的变化情况。在腌制干燥过程中,主要失去的是构造水。干燥的过程是一个逐层烘干的过程,弛豫时间较长的自由度较高的水分会先发生蒸发,之后再发生弛豫时间较短的自由度较低的水分的蒸发。比较热风干燥和真空微波干燥对草鱼片的干燥特性和品质影响,真空微波干燥能够提高干燥效率,并且鱼片的品质也优于热风干燥的鱼片。真空微波干燥的鱼片亮度值较大,而热风干燥的鱼片亮度值较小、黄度值较大。真空干燥鱼片的复水性要优于热风干燥的样品。
为了研究草鱼干的加工工艺,主要从鱼干的脱盐、加工、风味以及产品品质的提高四个方面进行研究。研究草鱼干的脱盐过程,在水温30℃、水料比为10:1时脱盐180 min内达到平衡,脱盐时间较短,鱼体质构保全较好,脱盐结束鱼干可直接用于加工,无需再添加盐。油炸卤鱼粒的最佳加工工艺参数:油炸温度为170℃、油炸时间为4 min、鸡精用量为0.4%以及黄酒用量为1.5%。使用该工艺生产的卤鱼粒制品质构紧密、风味突出。卤鱼粒风味研究中共检出48种挥发性风味物质,其中主要风味物质是柠檬烯、2-甲基丁醛、己醛。采用涂膜法降低油炸卤鱼粒的含油率,比较了羧甲基纤维素钠,海藻酸钠,琼脂对含油率和色泽的影响,一般可使含油率降低10%-17%。海藻酸钠降低含油率的效果最好。
为了研究油炸卤鱼粒在贮藏期间的贮藏特性,通过常温和高温贮藏实验,考察贮藏期间酸价(AV)和过氧化值(POV)的变化,实验发现贮藏期间AV值升高较快,因此对于高温高压杀菌的油炸卤鱼粒而言,酸价是影响货架期的主要因素。考察了茶多酚的抗氧化性,添加0.3 g/kg的茶多酚能使贮藏末期鱼粒的过氧化值降低23.09%,酸价降低26.47%。
China water area is abundant in freshwater fishes. The freshwater fish is a good source of high quality protein, but the industrialization level was low in production scale, which leading a tremendous waste of freshwater fish resource. Currently, the study of freshwater fish mainly concentrated in the drying, processing, flavor and quality control.This thesis was focused on developing processing methods on grass carp relating leisure food, the storage characteristics and processing methods studied in this thesis may bring economic benefits for the enterprises and provide theoretical basis and production guidance in industry and scientific research.
In order to study the curing process of grass carp and its impact on the flavor. Optimizing the salting processing treatment from the content of salt, curing time and curing temperature with fresh grass carp. The optimal condition is as follows: the ratio of salt 10.89%, time18.12 h and temperrture 9.23℃. The flavor components of grass crap under different salting time were studied. Totally 27 kinds of flavor components were detected on the sixth day. Hexanal was the highest level with a content of 24.82%. Isopentyl ester was in a lower level with a content of 15.81%. 48 kinds of flavor components were detected on the twelfth day. Hexanal was the highest level with a content of 31.74%. Octane was at second level with a content of 15.28%.
In order to study the drying process of the grass carp and changes in various parts of the water during the dewatering process.The LF-NMR was used to determine the moisture changes in fresh grass carps fillets、salted and dried fillets. During the curing and drying process, the main weight loss was the immobilized water. The drying process was a layer by layer drying. The free water evaporated first and then the immobilized water and the constitutional water began evaporated. Comparing the drying characteristics and the quality of dried samples of hot air drying and vacuum microwave drying, final results indicated that vacuum microwave drying was more efficient and leading to a better quality in dried grass crap fillets. The vacuum microwave dried fillets were lighter in color whereas the hot air dried grass carp fillets were darker and more yellow. For rehydration, rehydration rate constants of the salted grass carp fillets from vacuum microwave drying were significantly higher than those from hot air drying.
In order to study processing technology of the grass carp, the study mainly from four aspects: desalination、processing, flavor and product quality.The desalination was studied. The optimal condition of desalination is: water temperature 30℃, the ratio of water to fish fillets10:1, desalting time 180min. The desalted fish fillets could directly for process without adding salt. The optimal condition of frying is: frying temperture 170℃, frying time4min, seasoning time 3 min and dosage of millet wine 1.5%. 48 kinds of flavor components were detected in fried grass carp. The main flavor components of fried grass crap were limonene, 2- methylbutyryl aldehyde and hexanal. Three kinds of coating materials (CMC, sodium alginate and agar) were used to the decrease of oil content in fried grass carp. 10%-15% oil was reduced after coating pretreatment. Oil content can significantly be reduced with Sodium alginate coating.
In order to study storage characteristics of product during storage. The changes of AV and POV were determined under room temperature and through high temperature storage experiment. The AV level rised quicker than that of POV. For the high temperature and high pressure sterilized fried grass carp, the AV was the key factor in shelf life. 0.3 g/kg tea polyphenol added could reduce the AV for 26.47% and the POV for 23.09%.
引文
1.付万冬,杨会成,李碧清,等.我国水产品加工综合利用的研究现状与发展趋势[J].现代渔业信息,2009,24(12):3-5
2.律佳雪.醉鱼加工关键工艺条件变化规律的研究[D]:[硕士学位论文].武汉:武汉工业学院,2007
3.戈贤平.我国大宗淡水鱼养殖现状及产业技术体系建设[J].中国水产,2010,(5):5-9
4.段道富.淡水鱼微冻保鲜及其加工技术的研究[D]:[硕士学位论文].杭州:浙江大学,2006
5.张芝芬,吴汉民,黄晓春,等.糟醉绍鱼的加工工艺[J].东海海洋,2001,19(2):70-73
6.纪家笙.水产品工业手册[M].北京:中国轻工业出版社,1999,78-86
7.张芳.加工高品质传统熏鱼(油爆鱼)的技术研究[D]:[硕士学位论文].上海:上海海洋大学,2008
8.王灵玉,张慜,陈卫平.重组松脆鱼果的真空微波工艺研究[J].食品与生物技术学报,2011,30(5):663-667
9.余洋.卤制甲鱼加工工艺及贮藏特性研究[D]:[硕士学位论文].武汉:华中农业大学,2010
10.沈月新主编.水产食品学[M].北京:中国农业出版社,2001
11.章银良,夏文水.海鳗盐渍过程中的渗透脱水规律研究[J].食品研究与开发,2006,26(11):93-98
12.康怀彬,吴丹,肖枫,等.基于响应曲面法的糟鲫鱼腌制工艺优化[J].食品研究与开发,2009,30(9):119-121
13.过利敏,张谦,赵晓梅,等.优质杏干的太阳能干燥特点及其工艺研究[J].新疆农业科学,2008,45(6):1102-1109
14. Bellanha S, Amami E, Farht A.Drying kinetics and characteristic drying curve of lightly salted sardine.Drying Technolony,2002,20(7):1527-1538
15.祁兴普,夏文水.白鲢鱼肉粒干燥工艺的研究[J].食品工业科技,2007,28(2):166-116
16.段振华,尚军,徐松,等.罗非鱼的热风干燥特性及其主要成分含量变化研究[J].食品科学,2006,27(12):479-482
17. Giri S K, Prasad S.Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms. Journal of Food Engineering, 2007,78, 512-521
18. Gowen A A, Abu–Ghannam N, Frias J. Modeling dehydration and rehydration of cooked soybeans subjected to combined microwave–hot air drying. Innovative Food Science and Emerging Technologies, 2008,9, 129-137
19.段振华,于晓阳,汪菊兰,等.罗非鱼片的热风微波复合干燥动力学[J].食品研究与开发,2009,30(12):37-40
20. Pere C, Rodier E. Microwave vacuum drying of porous media: experimental study and qualitative considerations of internal transfers. Chemical Engineering and Processing, 2002,41, 427-436
21. Bondaruk J, Markowski M, Blaszczak W. Effect of drying conditions on the quality of vacuum–microwave dried potato cubes. Journal of Food Engineering, 2007,81, 164-175
22. Wu T, Mao L C. In?uences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) fillets. Food Chemistry,2008, 110, 647-653
23.王冰冰.浅谈油炸食品对人体健康的影响[J].中国食物与营养,2010,(8):74-78
24.孙红男.草鱼粒休闲食品延长货架期的研究[D]:[硕士学位论文].无锡:江南大学,2009
25.臧明伍,王宇,韩凯,等.香港酱牛肉挥发性风味化合物的研究[J].肉类研究,2009,(5):46-51
26.牛乐宝,贾俊静,曹振辉,等.不同工艺条件对卤牛肉中挥发性风味物质影响的研究[J].肉类研究,2008,(1):56-59
27.王宏海,戴志远,杨荣华,等.GC-MS法分析烟熏前后鱿鱼的风味成分[J].食品研究与开发,2010,31(11):149-153
28.俞海峰,何芳,周浙良.水产品的风味研究[J].现代渔业信息,2009,24(3):14-19
29.刘密新,罗国安,等.仪器分析(第2版)[M].北京:清华大学出版社, 2002
30.张青.淡水鱼鱼肉中气味活性物质的鉴定[D]:[硕士学位论文].上海:上海海洋大学,2008
31.陈俊卿,王锡昌.固相微萃取与气质联用法分析鱼肉中气味成分[J].广州食品工业科技,2004,20(3):117-118
32.谭汝成,熊善柏,鲁长新,等.加工工艺对腊腌鱼中挥发性成分的影响[J].华中农业大学学报,2006,25(2):203-207
33.吴租兴,李婉涛,等.淡水鱼加工技术研究[J].肉类工业,1999,(2)
34. Bertram H C,Andersen H J,Karlsson A H,et a1.Prediction of technological quality(cooking loss and Napole Yield)of pork based on fresh meat characteristics.Meat Science,2003,65(2):707–712
35. Bertram H C, Dcnstrup S, Karlsson A H, et a1.Post mortem energy metabolism and pH development in porcine M longissimus dorsi as afletted by two different cooling regimes.A31P–NMR spectroscopic study.Magnetic Resonance Imaging,2001,19(7):993-1000
36. Bertram H C, Engelsen S B, Busk H , et a1.Physical changes of significance for early post mortem water distribution in porcine M longissimus. Meat science, 2004,66(4):1281-1291
37.李然,李振川,陈姗姗,等.应用低场核磁共振研究绿豆浸泡过程[J].食品科学,2009,30(15):137-141
38.许雯雯,王丽,鲍晨炜,等.低场NMR结合响应面发优化复合磷酸盐保水剂配比[J].中国食品学报,2011,30(1):125-127
39.李伟妮,韩剑众.冷藏山羊肉品质变化的核磁共振研究[J].食品工业科技,2010,30(1):125-127
40.王天陆,杨颖,方忠民,等.降低油炸香蕉片含有率的研究[J].粮油食品科技,2010,18(4):36-37
41.胡秋林.油炸裹皮花生食品抗脂肪氧化酸败的研究[J].武汉工业学院学报2000,(3):4-6
42.王明力,吴天祥.油炸方便面油脂氧哈败的分析研究[J].贵州工学院学报,1995,24(5):79-82
43.盛占武,刘树立.油炸食品含油率的研究[J].粮食与油脂,2007,(1):18-20
44.张翠华,邓云.油炸食品吸油率方法的研究[J].食品科技,2009,34(5):160–163
45.杨铭铎,卞科,等.控制油炸食品吸油率方法的研究[J].中国粮油学报,2006,(5):95-96
46.张国治.油炸食品生产技术[M].北京:化学工业出版社,2005:23-66
47.赵勇.降低油炸食品含油量的研究[D]:[硕士学位论文].重庆:西南大学,2008
48.刘书成.大蒜提取物抗氧化作用的研究[D]:[硕士学位论文].陕西:西北农林大学,2002
49.李娟.鱼骨休闲食品研制[D]:[硕士学位论文].无锡:江南大学,2008
50.王小军,秦福生,李小勇.天然抗氧化剂茶多酚在肉制品贮藏保鲜中的应用[J].肉类研究,33-36
51. Jankun J, Selman S H, Swiercz R, et al. Why drinking green tea could prevent cancer. Nature,1997,387: 561
52. Cao Y, Cao R.Angiogenesis inhibited by drinking tea. Nature,1999,398: 381
53.姜绍通,潘丽军,汪国庭,等.食品抗氧化剂茶多酚热稳定性的研究[J].合肥教院学报,1998,15(4):11-13
54.蒋兰宏,周友亚.茶多酚作为抗氧化剂在鱼肉中的应用[J].河北师范大学学报(自然科学版),2003,27(6):606-607
55.唐裕芳.茶多酚在肉品防腐保鲜中的应用[J].肉类工业,1998,(6):36-37
56.唐裕芳,张妙玲,冯波,等.茶多酚的抑菌活性研究[J].浙江林学院学报,2005,22(5):553-557
57.潘素君,李向荣,谭周进,等.茶多酚的抑菌作用研究[J].湖南农业科技,2009,(11):96-97
58.杜荣茂,刘梅森,等.天然功能性食品添加剂茶多酚[J].中国食品添加剂,2004,(6)
59.励建荣,林毅,朱军莉,等.茶多酚对梅鱼鱼丸保鲜效果的研究[J].中国食品学报,2009,9(6):128-132
60.刘焱,丁玉珍,娄爱华,等.茶多酚在鱼糜贮藏中的应用[J].湖南农业大学学报(自然科学版),2008,34(6):724-727
61.危贵茂,万小平.风味板鱼的研制[J].肉类工业,2001,242(7):29-31
62.贾公树.我国水产品加工与装备综述[J].渔业现代化,2000,(2):12-1
63.章银良,夏文水.鱼肉风味的研究现状[J].食品科学,2007,23(3):116-120
64.高福成,陈卫,钱建亚,等.微波食品[M].北京:中国轻工业出版社,1999. 20-38
65.韩立德,盖钧镒,邱家驯.应用模糊数学方法评定菜用大豆感官品质[J].大豆科学,2002,21(4):274-277
66.任仙娥,张水华.鱼肉风味的研究现状[J].中国调味品,2003,(12):17-21
67. David B,Josephson D.Identification of compounds characterizing the aroma offresh whitefish.J Agrie Food Chem,1983(31):326-330
68. .Sanceda M G, Suzuki E, Kurata T.Branched chain amino acids as source of specific branched chain volatile fatty acids during the fermentation process of fish sauce.Amino Acids,2003,24:81-87
69.丁耐克.食品风味化学北京[M].北京:中国轻工业出版社,2002:89-95
70.夏天兰,刘登勇,徐幸莲,等.低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用
71.姜晓文,浙江工商大学,硕士学位论文,2009,22-23
72. Lillford P J, Clark A H, Jones D V.Distribudon of water in heterogeneous food and model Systems. water in Polymers,1980:177-195
73. Nantawan T, Weibiao Z.Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen). Journal of Food Engineering,2009, 91, 482-489
74. Shi Q L, Xue C H, Zhao Y, et al. Drying characteristics of horse mackerel (Trachurus japonicus) dried in a heat pump dehumidifier. Journal of Food Engineering, 2008,84, 12-20
75. Lin Tein M, Durance, Timothy D. Characterization of vacuum microwave, air and freeze dried carrot slices. Food Research International, 1998,31(2), 111-117
76. Wang Y Q, Zhang M, Arun S M. Convective Drying Kinetics and Physical Properties of Silver Carp (Hypophthalmichthys molitrix) Fillets. Journal of Aquatic Food Product Technology,2011
77. Giri S K, Suresh P. Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms. Journal of Food Engineering, 2007,78, 512-521
78. Durance T D, Wang J H. Energy consumption, density and rehydration rate of vacuum microwave and hot air convection dehydrated tomatoes. Journal of Food Science,2002 67(6), 2212-2216
79. Duan Z H, Jiang LN. Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating. Food and Bioproducts Processing, 2010,39, 37-43
80.王伟,鲁东霞.水中全盐量的电导法测定[J].中国环境监测,1996,12(5):26-27
81.刘成伦,徐龙君,鲜学福.水溶液中盐的浓度与其电导率的关系[J].中国环境监测,1999,15(4):21-24
82.朱定和,王蔚新,夏文水.盐渍莲藕脱盐工艺研究[J].广州食品工业科技,2002,18:32-33
83. Ana A, Sneyder R B, Jose Manuel Barat.Analysis of some cod-desalting process variables.Journa of Food Engineering,2005,70:67-72
84.臧明伍,王宇,韩凯.香港酱牛肉挥发性风味化合物的研究[J].肉类研究,2009, (6):46-51
85.张纯,张智勇,平田孝.动态顶空进样法分析月盛斋酱牛肉的挥发性风味成分[J].食品与发酵工业,1994,4:47-53
86.何健.降低油炸食品含油率的研究[J].食品科技,2002, (6):20-22
87. Gil B,Handel A P.The effect of surfactants on the interfacial tension of frying fat.Journal of the American Oil Chemists Society,1995,72(8):951-955
88.崔永惠.复配抗氧化剂在广式腊肠中的应用[J].肉类研究,2010, (8):52-62
89.苗淑萍.无锡酱排骨制作工艺优化及保鲜技术研究[D]:[硕士学位论文].扬州:扬州大学,2010
90.白福玉,陈永恒,蒋爱民,等.复配抗氧化剂在广式腊肠中的应用[J].肉类研究,2009, (9):38-39
91.李彭,向红,何锦风.军用快餐米饭货架寿命加速试验研究[J].包装工程,2007,28 (6):33-36
92.吴海燕,杨磊,李思东,等.复合发酵剂对咸鱼风味品质的影响[J].广州化工,2010,38 (6):73-76
2.律佳雪.醉鱼加工关键工艺条件变化规律的研究[D]:[硕士学位论文].武汉:武汉工业学院,2007
3.戈贤平.我国大宗淡水鱼养殖现状及产业技术体系建设[J].中国水产,2010,(5):5-9
4.段道富.淡水鱼微冻保鲜及其加工技术的研究[D]:[硕士学位论文].杭州:浙江大学,2006
5.张芝芬,吴汉民,黄晓春,等.糟醉绍鱼的加工工艺[J].东海海洋,2001,19(2):70-73
6.纪家笙.水产品工业手册[M].北京:中国轻工业出版社,1999,78-86
7.张芳.加工高品质传统熏鱼(油爆鱼)的技术研究[D]:[硕士学位论文].上海:上海海洋大学,2008
8.王灵玉,张慜,陈卫平.重组松脆鱼果的真空微波工艺研究[J].食品与生物技术学报,2011,30(5):663-667
9.余洋.卤制甲鱼加工工艺及贮藏特性研究[D]:[硕士学位论文].武汉:华中农业大学,2010
10.沈月新主编.水产食品学[M].北京:中国农业出版社,2001
11.章银良,夏文水.海鳗盐渍过程中的渗透脱水规律研究[J].食品研究与开发,2006,26(11):93-98
12.康怀彬,吴丹,肖枫,等.基于响应曲面法的糟鲫鱼腌制工艺优化[J].食品研究与开发,2009,30(9):119-121
13.过利敏,张谦,赵晓梅,等.优质杏干的太阳能干燥特点及其工艺研究[J].新疆农业科学,2008,45(6):1102-1109
14. Bellanha S, Amami E, Farht A.Drying kinetics and characteristic drying curve of lightly salted sardine.Drying Technolony,2002,20(7):1527-1538
15.祁兴普,夏文水.白鲢鱼肉粒干燥工艺的研究[J].食品工业科技,2007,28(2):166-116
16.段振华,尚军,徐松,等.罗非鱼的热风干燥特性及其主要成分含量变化研究[J].食品科学,2006,27(12):479-482
17. Giri S K, Prasad S.Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms. Journal of Food Engineering, 2007,78, 512-521
18. Gowen A A, Abu–Ghannam N, Frias J. Modeling dehydration and rehydration of cooked soybeans subjected to combined microwave–hot air drying. Innovative Food Science and Emerging Technologies, 2008,9, 129-137
19.段振华,于晓阳,汪菊兰,等.罗非鱼片的热风微波复合干燥动力学[J].食品研究与开发,2009,30(12):37-40
20. Pere C, Rodier E. Microwave vacuum drying of porous media: experimental study and qualitative considerations of internal transfers. Chemical Engineering and Processing, 2002,41, 427-436
21. Bondaruk J, Markowski M, Blaszczak W. Effect of drying conditions on the quality of vacuum–microwave dried potato cubes. Journal of Food Engineering, 2007,81, 164-175
22. Wu T, Mao L C. In?uences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) fillets. Food Chemistry,2008, 110, 647-653
23.王冰冰.浅谈油炸食品对人体健康的影响[J].中国食物与营养,2010,(8):74-78
24.孙红男.草鱼粒休闲食品延长货架期的研究[D]:[硕士学位论文].无锡:江南大学,2009
25.臧明伍,王宇,韩凯,等.香港酱牛肉挥发性风味化合物的研究[J].肉类研究,2009,(5):46-51
26.牛乐宝,贾俊静,曹振辉,等.不同工艺条件对卤牛肉中挥发性风味物质影响的研究[J].肉类研究,2008,(1):56-59
27.王宏海,戴志远,杨荣华,等.GC-MS法分析烟熏前后鱿鱼的风味成分[J].食品研究与开发,2010,31(11):149-153
28.俞海峰,何芳,周浙良.水产品的风味研究[J].现代渔业信息,2009,24(3):14-19
29.刘密新,罗国安,等.仪器分析(第2版)[M].北京:清华大学出版社, 2002
30.张青.淡水鱼鱼肉中气味活性物质的鉴定[D]:[硕士学位论文].上海:上海海洋大学,2008
31.陈俊卿,王锡昌.固相微萃取与气质联用法分析鱼肉中气味成分[J].广州食品工业科技,2004,20(3):117-118
32.谭汝成,熊善柏,鲁长新,等.加工工艺对腊腌鱼中挥发性成分的影响[J].华中农业大学学报,2006,25(2):203-207
33.吴租兴,李婉涛,等.淡水鱼加工技术研究[J].肉类工业,1999,(2)
34. Bertram H C,Andersen H J,Karlsson A H,et a1.Prediction of technological quality(cooking loss and Napole Yield)of pork based on fresh meat characteristics.Meat Science,2003,65(2):707–712
35. Bertram H C, Dcnstrup S, Karlsson A H, et a1.Post mortem energy metabolism and pH development in porcine M longissimus dorsi as afletted by two different cooling regimes.A31P–NMR spectroscopic study.Magnetic Resonance Imaging,2001,19(7):993-1000
36. Bertram H C, Engelsen S B, Busk H , et a1.Physical changes of significance for early post mortem water distribution in porcine M longissimus. Meat science, 2004,66(4):1281-1291
37.李然,李振川,陈姗姗,等.应用低场核磁共振研究绿豆浸泡过程[J].食品科学,2009,30(15):137-141
38.许雯雯,王丽,鲍晨炜,等.低场NMR结合响应面发优化复合磷酸盐保水剂配比[J].中国食品学报,2011,30(1):125-127
39.李伟妮,韩剑众.冷藏山羊肉品质变化的核磁共振研究[J].食品工业科技,2010,30(1):125-127
40.王天陆,杨颖,方忠民,等.降低油炸香蕉片含有率的研究[J].粮油食品科技,2010,18(4):36-37
41.胡秋林.油炸裹皮花生食品抗脂肪氧化酸败的研究[J].武汉工业学院学报2000,(3):4-6
42.王明力,吴天祥.油炸方便面油脂氧哈败的分析研究[J].贵州工学院学报,1995,24(5):79-82
43.盛占武,刘树立.油炸食品含油率的研究[J].粮食与油脂,2007,(1):18-20
44.张翠华,邓云.油炸食品吸油率方法的研究[J].食品科技,2009,34(5):160–163
45.杨铭铎,卞科,等.控制油炸食品吸油率方法的研究[J].中国粮油学报,2006,(5):95-96
46.张国治.油炸食品生产技术[M].北京:化学工业出版社,2005:23-66
47.赵勇.降低油炸食品含油量的研究[D]:[硕士学位论文].重庆:西南大学,2008
48.刘书成.大蒜提取物抗氧化作用的研究[D]:[硕士学位论文].陕西:西北农林大学,2002
49.李娟.鱼骨休闲食品研制[D]:[硕士学位论文].无锡:江南大学,2008
50.王小军,秦福生,李小勇.天然抗氧化剂茶多酚在肉制品贮藏保鲜中的应用[J].肉类研究,33-36
51. Jankun J, Selman S H, Swiercz R, et al. Why drinking green tea could prevent cancer. Nature,1997,387: 561
52. Cao Y, Cao R.Angiogenesis inhibited by drinking tea. Nature,1999,398: 381
53.姜绍通,潘丽军,汪国庭,等.食品抗氧化剂茶多酚热稳定性的研究[J].合肥教院学报,1998,15(4):11-13
54.蒋兰宏,周友亚.茶多酚作为抗氧化剂在鱼肉中的应用[J].河北师范大学学报(自然科学版),2003,27(6):606-607
55.唐裕芳.茶多酚在肉品防腐保鲜中的应用[J].肉类工业,1998,(6):36-37
56.唐裕芳,张妙玲,冯波,等.茶多酚的抑菌活性研究[J].浙江林学院学报,2005,22(5):553-557
57.潘素君,李向荣,谭周进,等.茶多酚的抑菌作用研究[J].湖南农业科技,2009,(11):96-97
58.杜荣茂,刘梅森,等.天然功能性食品添加剂茶多酚[J].中国食品添加剂,2004,(6)
59.励建荣,林毅,朱军莉,等.茶多酚对梅鱼鱼丸保鲜效果的研究[J].中国食品学报,2009,9(6):128-132
60.刘焱,丁玉珍,娄爱华,等.茶多酚在鱼糜贮藏中的应用[J].湖南农业大学学报(自然科学版),2008,34(6):724-727
61.危贵茂,万小平.风味板鱼的研制[J].肉类工业,2001,242(7):29-31
62.贾公树.我国水产品加工与装备综述[J].渔业现代化,2000,(2):12-1
63.章银良,夏文水.鱼肉风味的研究现状[J].食品科学,2007,23(3):116-120
64.高福成,陈卫,钱建亚,等.微波食品[M].北京:中国轻工业出版社,1999. 20-38
65.韩立德,盖钧镒,邱家驯.应用模糊数学方法评定菜用大豆感官品质[J].大豆科学,2002,21(4):274-277
66.任仙娥,张水华.鱼肉风味的研究现状[J].中国调味品,2003,(12):17-21
67. David B,Josephson D.Identification of compounds characterizing the aroma offresh whitefish.J Agrie Food Chem,1983(31):326-330
68. .Sanceda M G, Suzuki E, Kurata T.Branched chain amino acids as source of specific branched chain volatile fatty acids during the fermentation process of fish sauce.Amino Acids,2003,24:81-87
69.丁耐克.食品风味化学北京[M].北京:中国轻工业出版社,2002:89-95
70.夏天兰,刘登勇,徐幸莲,等.低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用
71.姜晓文,浙江工商大学,硕士学位论文,2009,22-23
72. Lillford P J, Clark A H, Jones D V.Distribudon of water in heterogeneous food and model Systems. water in Polymers,1980:177-195
73. Nantawan T, Weibiao Z.Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen). Journal of Food Engineering,2009, 91, 482-489
74. Shi Q L, Xue C H, Zhao Y, et al. Drying characteristics of horse mackerel (Trachurus japonicus) dried in a heat pump dehumidifier. Journal of Food Engineering, 2008,84, 12-20
75. Lin Tein M, Durance, Timothy D. Characterization of vacuum microwave, air and freeze dried carrot slices. Food Research International, 1998,31(2), 111-117
76. Wang Y Q, Zhang M, Arun S M. Convective Drying Kinetics and Physical Properties of Silver Carp (Hypophthalmichthys molitrix) Fillets. Journal of Aquatic Food Product Technology,2011
77. Giri S K, Suresh P. Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms. Journal of Food Engineering, 2007,78, 512-521
78. Durance T D, Wang J H. Energy consumption, density and rehydration rate of vacuum microwave and hot air convection dehydrated tomatoes. Journal of Food Science,2002 67(6), 2212-2216
79. Duan Z H, Jiang LN. Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating. Food and Bioproducts Processing, 2010,39, 37-43
80.王伟,鲁东霞.水中全盐量的电导法测定[J].中国环境监测,1996,12(5):26-27
81.刘成伦,徐龙君,鲜学福.水溶液中盐的浓度与其电导率的关系[J].中国环境监测,1999,15(4):21-24
82.朱定和,王蔚新,夏文水.盐渍莲藕脱盐工艺研究[J].广州食品工业科技,2002,18:32-33
83. Ana A, Sneyder R B, Jose Manuel Barat.Analysis of some cod-desalting process variables.Journa of Food Engineering,2005,70:67-72
84.臧明伍,王宇,韩凯.香港酱牛肉挥发性风味化合物的研究[J].肉类研究,2009, (6):46-51
85.张纯,张智勇,平田孝.动态顶空进样法分析月盛斋酱牛肉的挥发性风味成分[J].食品与发酵工业,1994,4:47-53
86.何健.降低油炸食品含油率的研究[J].食品科技,2002, (6):20-22
87. Gil B,Handel A P.The effect of surfactants on the interfacial tension of frying fat.Journal of the American Oil Chemists Society,1995,72(8):951-955
88.崔永惠.复配抗氧化剂在广式腊肠中的应用[J].肉类研究,2010, (8):52-62
89.苗淑萍.无锡酱排骨制作工艺优化及保鲜技术研究[D]:[硕士学位论文].扬州:扬州大学,2010
90.白福玉,陈永恒,蒋爱民,等.复配抗氧化剂在广式腊肠中的应用[J].肉类研究,2009, (9):38-39
91.李彭,向红,何锦风.军用快餐米饭货架寿命加速试验研究[J].包装工程,2007,28 (6):33-36
92.吴海燕,杨磊,李思东,等.复合发酵剂对咸鱼风味品质的影响[J].广州化工,2010,38 (6):73-76