液熏法生产熏鳗的工艺研究  

Study on Process of Liquid-Smoked Eel (Anguilla Anguilla)

作　　者：陈申如[1] 倪辉[1] 张其标[1] 杨远帆[1] 郝更新[1] 

机构地区：[1]集美大学生物工程学院,福建厦门361021

出　　处：《中国食品学报》2012年第5期41-48,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省农业科技重点项目(2009N0043)

摘　　要：为了解决烟熏鳗鱼加工过程中油脂外溢及氧化的技术难题,并控制微生物生长,研究液熏法生产熏鳗的技术。通过控制烘烤温度及时间防止油脂外溢及氧化,并保持鲜度。对腌液的成分、浸渍条件及鳗鱼的烘烤条件进行了优化,确定了鳗鱼液熏的加工工艺条件,并对其工艺稳定性及产品保藏性进行了研究。结果表明,利用液熏法制备熏鳗适宜的工艺是:盐液质量分数6%,熏液质量分数8%,浸渍时间5h,烘烤温度85℃。用该工艺生产液熏鳗鱼,不仅有效地解决了油脂外溢引起过氧化值快速增加的技术难题,还控制了微生物的生长,保证了产品的安全性。该工艺稳定性好,产品卫生安全,各批次产品间的相对标准偏差小于6%。在冷冻状态下保藏6个月后其菌落总数、大肠菌群及过氧化值均符合国家卫生标准。对该工艺进一步研究及应用,有助于推动鳗鱼加工技术的进步。Aiming to set up process for the production of smoked eel and control the fat overflow and oxidation, and spoilage caused by high temperature and long time treatment during the smoking processing, eels were treated by liquid smoking technique, which was expected to eliminate the fat overflow and the microbial growth by controlling the roasting temperature. The liquid smoke composition, immersing and roasting condition was optimized, and the stability of the proposal technology and the sanity of the smoked eel（Anguilla anguilla） products were evaluated. The results revealed the optimal parameters were salt concentration 6% , smoke liquid concentration 8%, immersing time 5h, and roasting temperature 85 ℃. The result showed that the process could be used to control the fat overflow, oxidative and the growth of microbial. The relative standard deviation was less than 6% , and the products showed good safety after 6 month’s storage under frozen condition. The present work provides a possible approach to produce smoked eel products.

关 键 词：鳗鱼 液熏 浸渍 盐度 烘烤 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]