加工工艺对淡水鱼脯品质的影响  

Effect of processing technology on quality of freshwater-fish surimi product

作　　者：王璐 杨方 高沛 夏文水 WANG Lu;YANG Fang;GAO Pei;XIA Wen-shui(State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,Wuxi 214122)

机构地区：[1]江南大学食品科学与技术国家重点实验室,江南大学食品学院,江苏省食品安全与质量控制协同创新中心,无锡214122

出　　处：《食品科技》2018年第8期127-131,共5页Food Science and Technology

基　　金：国家大宗淡水鱼体系项目(CARS-45-26).

摘　　要：以鱼糜和鱼肉为原料,研究了原料鱼的选择、鱼糜及鲜鱼配比、干燥工艺、外源添加物添加量对产品品质的影响,通过感官评价及产品品质确定鱼脯最佳工艺条件,开发了一种淡水鱼脯加工工艺。结果表明:原料最适配比为3:7;产品干燥条件为:350 W微波功率下干燥7 min,70℃热风干燥干燥35 min;产品最佳配方为:100 g鱼糜鲜鱼混合物添加10 g白糖、10 g黄酒、5 g酱油、6 g大豆分离蛋白、0.5 g复合磷酸盐、0.015 g TBHQ、0.15 g生姜粉和0.05 g白胡椒粉;鱼片放入烤箱,温度140℃,烤制3 min。该鱼脯开袋即食,食用方便,鱼香浓郁。与传统取整鱼片制作淡水鱼鱼脯相比,此工艺对原料鱼要求少且产量高;与传统全鱼糜制作鱼脯相比,此工艺制得的鱼脯纤维感足、口感好。In this paper, surimi and fish as raw materials to study the choice of raw fish, minced fish and fresh fish ratio, drying process, the amount of exogenous additives on the product quality, through the sensory evaluation and product quality to determine optimum ratio of raw materials was 3：7; the drying conditions were as follows： microwave drying at 350 W for 7 min, hot-air drying at 70 ℃ for 35 min; 100 g surimi mixture add 10 g sugar, 10 g rice wine, 6 g soy protein isolate, 0.5 g complex phosphate, 0.015 g TBHQ, 0.15 g ginger powder and 0.05 g white pepper; baked 3 min at 140 ℃. The fish paste is ready- to-eat, rich in flavor, while retaining the fish fiber while reducing production costs, and compared with the traditional approach, this process of surimi product is less demanding of fish material, high yield and sufficient fiber sense.

关 键 词：草鱼 鲢鱼鱼糜 加工工艺 鱼脯 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]