液熏泥鳅工艺技术研究  

Study of Liquid-smoked Processing of Misgurnus Anguillicaudatus

作　　者：郭利芳[1] 孙泽 林书芳 Guo Lifang;Sun Ze;Lin Shufang(Hainan College of Vocation and Technique,Haikou 570216,China)

机构地区：[1]海南职业技术学院,海南海口570216

出　　处：《现代食品》2020年第8期85-89,共5页Modern Food

基　　金：海南省教育厅高等学校科学研究项目(编号:Hnky2018-80);海南职业技术学院食材保鲜与产品创新研究科研团队。

摘　　要：以泥鳅为原料,通过感官评价,在单因素试验基础上结合正交试验对液熏泥鳅的工艺条件进行优化,同时对泥鳅液熏前后的理化指标、颜色、质构指标、风味成分进行测定。结果显示,液熏泥鳅的最佳参数为:选择4号液熏液其浓度6.0%,液熏时间60 min,烘干时间30 min。泥鳅液熏后的蛋白质、脂肪含量由18.65%和1.89%分别增加为21.16%和2.11%,而TVB-N、TBA值分别由15.73 mg/100 g和2.76 mg/100 g降低到13.28 mg/100 g和1.87 mg/100 g,硬度增加而弹性降低,挥发性成分中的酚类、酸类和酯类的含量大幅增加。Using Misgurnus anguillicaudatus as raw material, on the basis of single factor test and orthogonal test, the process conditions of liquid-somked Misgurnus anguillicaudatus were optimized by the sensory evaluation as index, and the physicochemical indexes, color, texture indexes and flavor compounds of both liquid-smoked Misgurnus anguillicaudatus and non were determined. The results showed that, the best parameters for liquid-smoked Misgurnus anguillicaudatus were: No. 4 smoked liquid with a concentration of 6.0%, liquid smoking time as 60 min and drying time as 30 min. The contents of protein and fat of smoked Misgurnus anguillicaudatus were increased from 18.65% and 1.89% to 21.16% and 2.11%, while the TVB-N and TBA values decreased from 15.73 mg/100 g and 2.76 mg/100 g to 13.28 mg/100 g and 1.87 mg/100 g, respectively.The hardness increased and the elasticity decreased after liquid-smoked, the contents of volatile components including phenols, acids and esters increased significantly.

关 键 词：泥鳅 液熏 工艺优化 风味成分 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]