鱼骨泥对鱼肉蛋黄酱罐头品质的影响  

Effects of Adding Fish-Bone Paste on the Quality of Canned Fish Mayonnaise

作　　者：范三红[1] 王相帅[1] 冯雨薇[1] 马俪珍[2] 

机构地区：[1]山西大学生命科学学院,山西太原030006 [2]天津农学院食品科学系,天津300384

出　　处：《食品科学》2014年第5期124-128,共5页Food Science

摘　　要：以鱼骨泥为研究对象,将发酵骨泥和不发酵骨泥分别按照鱼肉蛋黄酱质量的10%、20%、30%添加比例加入鱼肉蛋黄酱罐头中,探讨不同骨泥添加量对鱼肉蛋黄酱罐头感官、基本营养成分、质构的影响。结果表明:蛋黄鱼肉酱罐头的感官、基本营养成分和质构在骨泥添加量为10%、20%、3 0%时均可被接受,但钙含量随着骨泥添加量增加有所提高,发酵骨泥罐头的硫代巴比妥酸反应产物(thiobarbituric acid-reactive substances,TBARS)值和pH值明显小于未发酵骨泥的罐头,可见添加发酵骨泥的鱼肉蛋黄酱罐头有望开发成为一种钙含量丰富、品质稳定的保健食品,此类产品有着重要的开发价值。所以为了提高副产物的利用率,发酵骨泥添加量30%。The objectives of this study were to investigate the effects of adding fish-bone paste and fermented fish-bone paste to canned fish mayonnaise on its sensory evaluation, texture characteristics and chemical composition. Fish-bone paste and fermented fish-bone paste were added to canned fish mayonnaise in proportions of 10%, 20%, and 30%, respectively. The results showed that the sensory evaluation, texture characteristics and chemical compositions of canned fish mayonnaise with added fish-bone paste and fermented fish-bone paste were still acceptable, but the Ca content was increased along with increasing the amount of fish-bone paste and thiobarbituric acid reactive substances （TBARS） and pH values of canned fish mayonnaise with fermented fish-bone paste were obviously lower than those of canned fish mayonnaise with unfermented one. Thus, it is clear that adding fermented fish-bone paste to caned fish mayonnaise produces a kind of healthy food, which contains abundant calcium and has a stable quality. Furthermore, addition of 30% fermented fish-bone paste bone is optimal when the utilization of by-products is considered to be improved.

关 键 词：鱼骨泥 蛋黄鱼肉酱罐头 感官品质 质构 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]