一种即食牡蛎加工工艺  

Study on the Processing Technology of A Kind of Instant Oyster

作　　者：陈晓婷[1,2,3] 吴靖娜 刘淑集[1,2,3] 许旻 乔琨[1,2,3] 陈贝 刘智禹[1,2,3] CHEN Xiao-ting;WU Jing-na;LIU Shu-ji;XU Min;QIAO Kun;CHEN Bei;Liu Zhi-yu(Fisheries Research Institute of Fujian;National Research and Development Center for Marine Fish Processing;Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province,Xiamen 361013,China)

机构地区：[1]福建省水产研究所 [2]国家海水鱼类加工技术研发分中心 [3]福建省海洋生物增养殖与高值化利用重点实验室,福建厦门361013

出　　处：《广东海洋大学学报》2020年第2期117-122,共6页Journal of Guangdong Ocean University

基　　金：福建省海洋经济发展补助资金（留省部分）项目（FJHJF-L-2017-1）

摘　　要：【目的】研究一种鲜甜风味的即食牡蛎的加工工艺。【方法】采用牡蛎为原料,利用电子鼻技术,结合模糊数学感官评价法,研究不同调味工艺条件对牡蛎风味的影响,在最优调味工艺的基础上,以咀嚼性、挥发性风味和模糊数学感官评价总分为指标,对烘烤工艺条件进行筛选。【结果】以调料与牡蛎肉质量比计,确定最优的调味配方为酱油2.5%、白糖5.0%、味精0.4%、料酒0.2%,最佳烘烤工艺条件为60℃烘烤3 h和70℃烘烤1 h。制得成品色泽鲜亮、质地均匀、风味浓郁。【Objective】To develop a fresh and sweet instant edible oysters.【Method】Using electronic nose technology and fuzzy mathematics sensory evaluation method to study the effects of different condiment process conditions on oyster flavor.Based on the optimal condiment processing,the baking conditions were screened by chewiness,volatile flavor and fuzzy mathematics sensory evaluation as indexes.【Result】The optimum seasoning formula was soy sauce 2.5%,sugar 5.0%,monosodium glutamate 0.4%and cooking wine 0.2%.The optimum baking conditions were determined by baking at 60℃for 3 hours and at 70℃for 1 hour.The finished product has a bright color,uniform texture and rich flavor.

关 键 词：即食牡蛎 电子鼻技术 模糊数学感官评价法 风味 工艺优化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]