烧烤风味鱼肉香肠的配方优化  

Formula Optimization of Barbecue Flavor Fish Sausage

作　　者：朱婧 王嵬 仪淑敏 李学鹏 励建荣 季广仁 ZHU Jing;WANG Wei;YI Shumin;LI Xuepeng;LI Jianrong;JI Guangren(College of Food Science and Technology,Bohai University,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,National R&D Branch Center of Surimi and Surimi Products Processing,Jinzhou 121013;Bijia Mountain Food Co.,Ltd.,Jinzhou 121013)

机构地区：[1]渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,国家鱼糜及鱼糜制品加工技术研发分中心,锦州21013 [2]锦州笔架山食品有限公司,锦州121013

出　　处：《食品工业》2020年第12期100-104,共5页The Food Industry

基　　金：国家自然基金面上项目(31972107);辽宁省重点研发计划指导计划项目(2017205004);辽宁省教育厅高水平创新团队国(境)外培养项目(辽教函(2018)225号);中央引导地方科技发展专项资金项目(2018107005);辽宁省“兴辽英才计划”青年拔尖人才项目(XLYC1807133)。

摘　　要：以冷冻鱼糜为主要原料,通过单因素试验分析麻椒粉、孜然粉、辣椒油和大蒜对烧烤风味鱼肉香肠的色泽、质地、滋味和感官评定方面的影响,并采用正交试验得到最佳配方。结果显示,每100 g冷冻鱼糜中麻椒粉、孜然粉、辣椒油和大蒜的添加量为0.15,2.5,7.5和3 g时所得产品口感最好。The frozen surimi was used as the main raw material to analyze the influence of pepper powder,cumin powder,chili oil and garlic on the color,texture,taste and sensory evaluation of barbecue flavor fish sausage,and the best formula was obtained by orthogonal test.The results showed that the product tasted best when the amount of sesame pepper powder,cumin powder,chili oil and garlic was 0.15,2.5,7.5 and 3 g per 100 g of frozen minced fish.

关 键 词：鱼糜 鱼肉香肠 烧烤风味 配方优化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]