油炸卤鱼货架期和含油率的研究  

Study of Shelf Life and Oil Content in Fried Marinated Fish

作　　者：万娟[1] 张憃[1] 王拥军 徐丰民 

机构地区：[1]食品科学与技术国家重点实验室,江南大学,江苏无锡214122 [2]杭州严州府食品有限公司,浙江杭州310014

出　　处：《食品与生物技术学报》2012年第2期177-182,共6页Journal of Food Science and Biotechnology

基　　金：国家“十一五”科技支撑计划重点项目(2008BADA1B05)资助

摘　　要：研究了油炸卤鱼在贮藏期间的菌落总数、POV、AV的变化,采用加速实验找出影响货架期的主要因素是酸价,添加质量分数0.3%的茶多酚能使过氧化值降低23.09%、酸价降低26.47%。研究了油炸过程中含油率和色泽的变化,采用涂膜实验降低油炸卤鱼的含油率。比较了海藻酸钠、羧甲基纤维素钠、琼脂粉三者的涂膜效果及其对产品色泽的影响,海藻酸钠降低含油率的效果最好,能使含油率降低14.94%。The changes of microbial counts、acid and peroxide value duration of storage.With the accelerated shelf test,the study found out that the chief influencing factor of shelf life was the AV value.The TP could reduce the POV value and the AV value by 23.09% and 26.47% respectively.The changes of oil content and colour parameters were studied.Reduce oil content with coating materials,like sodium alginate and CMC-Na etc.The reduction of oil content and the change of colour parameters were studied.The sodium alginate had the best effect on the reduce oil content.It can reduce the oil content by 14.94%.

关 键 词：油炸卤鱼 加速实验 含油率 涂膜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]