超高压和滚揉腌制斑点叉尾鮰鱼工艺的研究  

Study on Process of Marinating Speckled Catfish with Ultra High Pressure and Tumble Kneading

作　　者：吴晨燕 杨梅 刘鑫洁 王珂莉 马俪珍 WU Chenyan;YANG Mei;LIU Xinjie;WANG Keli;MA Lizhen(College of Food Science and Biotechnology,Tianjin Agriculture University,National Research and Development Sub-Center of Freshwater Fish Processing Technology(Tianjin),Tianjin 300384,China;Tianjin Qiangyuan Food Company,Tianjin 301700,China)

机构地区：[1]天津农学院食品科学与生物工程学院,国家大宗淡水鱼加工技术研发分中心(天津),天津300384 [2]天津市强源食品有限公司,天津301700

出　　处：《食品科技》2020年第10期135-140,共6页Food Science and Technology

基　　金：天津市淡水水产产业技术体系创新团队项目(ITTFRS2017020)。

摘　　要：为了研究超高压(Ultra High pressure,UHP)和滚揉(Tumbling,TB)技术在腌制开背调味鱼过程中的应用效果,试验以斑点叉尾鮰鱼为研究对象,在五香风味调味配方的基础上,分别通过L16(45)、L9(34)正交试验优化腌制的最佳工艺参数。同时,试验以质构、鱼肉含盐量、感官指标考察不同腌制方式对鱼肉品质的影响。结果表明:鱼肉在UHP处理过程中,食盐浓度、压力对鱼肉盐含量影响显著。最佳UHP腌制条件为压力200 MPa,保压时间15 min,食盐浓度11%。TB方式腌制过程中,滚揉方式、压力、食盐浓度、腌制时间对鱼肉含盐量、感官均有极显著的影响。TB最佳腌制方式为连续式(抽真空正转5 min→静置2.5 min→反转5 min→静置2.5 min,循环2次),压力为0.08 MPa,食盐浓度为10%,腌制时间为60 min。The application effect of Ultra High Pressure(UHP)and Tumbling(TB)technology in the process of marinating open back seasoned fish was studied.The experiment used spotted catfish as the research object,based on the five-flavor flavor seasoning formula,L16(45),L9(34)orthogonal test were adoptted to optimize the best process parameters of curing respectively.The experiment examined the effects of different curing methods on the quality of fish meat by texture,salt content of fish meat,and sensory indicators.The results showed that during the UHP treatment of fish meat,the salt concentration and pressure had a significant effect on the salt content of fish meat.The best UHP curing conditions are pressure 200 MPa,pressure holding time 15 min,salt concentration 11%.During the TB curing process,the kneading method,pressure,salt concentration and curing time have a very significant effect on the salt content and sensory of fish.The best curing method for TB is continuous(vacuum forward 5 min→standing 2.5 min→reverse 5 min→standing 2.5 min,cycle twice),pressure is 0.08 MPa,salt concentration is 10%,and the curing time is 60 min.

关 键 词：超高压 滚揉 斑点叉尾鮰鱼 腌制条件 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]