蔬菜鲶鱼复合鱼肉饼工艺  

Optimization of Fish and Vegetable Patties Recipe

作　　者：张博[1,2] 徐博楷[1,2] 周骁剑[1,2] 杨毅[1,2] 田宇静[1,3] 马俪珍[1,2] 

机构地区：[1]天津农学院食品科学系,天津300384 [2]国家大宗淡水鱼加工技术研发分中心,天津300384 [3]山西农业大学食品学院,山西太谷030801

出　　处：《肉类研究》2012年第3期18-23,共6页Meat Research

基　　金：天津市科委成果转化项目(10ZHNZNC03600)

摘　　要：以鲶鱼为主要原料,研究鲈鱼添加比例,各种蔬菜(香菇、玉米、芹菜、黄瓜、荸荠)及坚果(杏仁)的添加比例对复合鱼肉饼品质的影响,通过模糊数学感官评定方法和鱼肉饼的煎煮损失、质构特性、失水率等指标进行综合评定。结果表明:鲶鱼和鲈鱼原料肉的最佳配比为9:1,复合鱼肉饼中单独添加香菇、黄瓜的添加量均为10%,荸荠添加量为10%～15%范围为宜。同时添加10%芹菜和10%玉米的复合鱼肉饼品质最佳,10%荸荠和10%黄瓜的复合鱼肉饼最受人们欢迎。Catfish surimi was used mainly to make fish and vegetable patties together with perch surimi,vegetables（shiitake,corn,celery,cucumber and water-chestnut） and almond.The effects of these auxiliary ingredients on the sensory quality,cooking loss,texture properties and water loss of fish and vegetable patties were analyzed.Fuzzy mathematics was applied for sensory evaluation.The optimal ratio of catfish surimi to perch surimi was 9：1,and the optimal amounts of shiitake and cucumber were both 10% when added separately,and the appropriate amount of water-chestnut was between 10% and 15%.Patties with both celery and corn added at 10% showed the best quality.The most popular patties were obtained when both water-chestnut and cucumber were added at a level of 10%.

关 键 词：鲶鱼 鲈鱼 复合鱼肉饼 蔬菜 坚果 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]