调配和杀菌条件对酒糟鱼品质的影响  

Effect of seasoning and sterilization conditions on quality of drunk fish

作　　者：谭汝成[1] 曾令彬[1] 熊善柏[1] 叶灿[1] 

机构地区：[1]华中农业大学食品科技学院

出　　处：《食品科技》2008年第5期85-88,共4页Food Science and Technology

基　　金：科技部农业成果转化基金项目(国科农发社字[2005]380号);国家科技支撑计划项目(2006BAD05A18)

摘　　要：为缩短酒糟鱼的生产周期,采用调配法制作酒糟鱼,研究调配工艺和杀菌温度对酒糟鱼品质的影响。结果表明,酒的品种、蔗糖用量、浸泡温度和杀菌温度对酒糟鱼的理化成分含量、色泽、质构特性和感官品质具有重要影响。将腊鱼于10%蔗糖黄酒溶液(1∶1,w/v)中10℃浸泡24 h,真空包装后115℃灭菌30 min,所制作的酒糟鱼品质最好。Effect of seasoning technology and sterilization temperature on quality of drunk fish processed by seasoning was studied to shorten processing period of drunk fish. Result indicated that contents of physicochemical compounds, color and luster, texture property and sensory quality of drunk fish were significantly affected by type of wine, content of sugar, soak temperature and sterilization temperature. Quality of drunk fish was the best while cured fish was soaked at 10 ℃ for 24 hours in 10% sugar solution dissolved in yellow wine（1：1, w/v） and then sterilized at 115℃ for 30 minutes after vacuum packed.

关 键 词：酒糟鱼 调配 杀菌 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]