蚬鲢鱼肉香肠加工新工艺研究  

Study on processing technology of a new clam / silver carp sausage

作　　者：张付兰[1] 陈奇[1] 王发祥[1] 俞健[1] 李向红[1] 王建辉[1] 岳敏[1] 刘永乐[1] 

机构地区：[1]长沙理工大学化学与生物工程学院湖南省水生资源食品加工工程技术研究中心,湖南长沙410114

出　　处：《食品工业科技》2015年第1期211-215,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2012BAD31B08);国家自然科学基金项目(31201427);湖南省自然科学基金项目(12JJ6028)

摘　　要：以白鲢鱼肉为主要原料,按一定比例添加蚬子肉、猪肉和绿茶等,应用双螺杆挤压技术研制了蚬子-白鲢鱼肉香肠。通过采用单因素和正交实验,以产品质量感官评定和质构特性(TPA)为评价指标,研究猪肉肥瘦比、绿茶添加量和蚬子添加量对香肠品质的影响。结果表明:蚬子添加量对香肠的品质影响最大,猪肉肥瘦比与绿茶添加量次之,最终获得的产品最优配比为猪肉肥瘦比为4∶6,绿茶的添加量为1%,蚬子的添加量为10%,以此最佳配方加工的蚬-鲢鱼肉香肠口感细腻、风味独特,各项理化指标均符合国家标准。A clam/silver carp meat sausage was developed through using silver carp meat, clam meat, pork and green tea as main material and applying double screw extrusion technology. Effects of the pork fat/lean ratio, the added amount of green tea and clam meat on the quality of sausage was investigated by single factor and orthogonal test experiments,according to sensory valuation and textural properties analysis（TPA）of the sausage. The results showed that the added amount of clam meat had largest effect on the quality of the sausage, and influence of pork fat/lean ratio and added amount of green tea was next in importance,the finally optimal product formula were as follows：the pork fat/lean ratio was 4：6,the added amount of green tea was 1% ,and the added amount of clam meat was 10%.Under this condition, a new clam/silver carp sausage with delicate taste, unique flavor was produced,and every physiochemical indexe was in line with national standards.

关 键 词：蚬子 鲢鱼 绿茶 双螺杆挤压机 香肠 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]