草鱼咸干的脱盐与卤鱼加工风味的研究  

Study on the Desalination of Dried Grass Carp and the Flavor Research of 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5期525-530,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)

摘　　要：研究了草鱼咸干的脱盐工艺和加工工艺,比较了静水脱盐和真空渗透脱盐过程中电导率、可溶蛋白质的变化。结果表明,水料体积质量比10∶1、水温30℃,脱盐180min后草鱼干可满足生产需要。正交优化卤鱼最佳工艺为预干时间1.5h、卤制时间2.5h、干燥时间1.5h、酱制时间1h。采用顶空固相微萃取气相色谱一质谱法(HS-SPME-GC-MS)法,分析检测了卤鱼的挥发性风味成分,共鉴定出48种风味化合物。The desalting process and process technology of dried Grass Carp were studied in this manuscript.The optimum desalting parameters were determined by comparing the change of conductivity and soluble proteins in clear water desalination and vacuum osmosis desalination,and listed as follows: the ratio of water and material 10∶1,water temperature 30 ℃ and desalting time 180 min.Then the process parameters was determined by orthogonal experiments:first step drying time 1.5 h,marinating time 2.5 h,drying time1.5 h,saucing time 1 h.Volatile flavor compounds of Marinated Fish were analyzed by headspace solid phase microextraction(HS-SPME)combined with GC-MS.Results indicated that total 48 volitile flavor compounds were identified.

关 键 词：脱盐 卤鱼 草鱼干 风味研究 电导率 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]