即食鲢鱼糜脆片加工工艺优化  

Optimization of Processing Technology of Instant Silver Carp Surimi Chips

作　　者：向晨曦 孙鹤 汪雅馨 夏南 XIANG Chenxi;SUN He;WANG Yaxin;XIA Nan(School of Food Science,Xinyang Agriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000

出　　处：《食品安全导刊》2023年第19期144-148,共5页China Food Safety Magazine

基　　金：河南省教育厅科研项目(22B550016);信阳农林学院科技创新团队(XNKJTD-002);信阳农林学院青年教师科研基金项目(QN2022029);信阳农林学院青年教师科研基金项目(QN2022027);信阳农林学院校级科研项目(kj-2021031)。

摘　　要：本文以南湾鲢鱼糜为主要原料,采用常温油炸技术制作鲢鱼糜脆片,探究油炸时间、玉米淀粉添加量、土豆泥添加量和鸡胸肉添加量等因素对鱼糜脆片感官品质和质构特性的影响,并通过正交试验优化出鱼糜脆片最佳工艺。结果表明,即食鲢鱼糜脆片最佳工艺(以100 g鲢鱼糜为基准)为玉米淀粉添加量30%、土豆泥添加量15%、鸡胸肉添加量15%,在200℃左右油温下进行油炸50 s。在此条件下制得的鱼糜脆片感官评分为92分,硬度为16.898 N,破裂力为15.324 N。鱼糜脆片外形平整,无破损,口感酥松质脆。In this paper,Nanwan silver carp surimi was used as the main raw material to prepare silver carp surimi chips by using normal temperature frying technology.The effects of frying time,the amount of corn starch,mashed potato and chicken breast on the sensory quality and texture characteristics of surimi chips were investigated,and the optimal technology of surimi chips was optimized by orthogonal test.The results showed that the optimal process of instant silver carp surimi chips(based on 100 g silver carp surimi)was 30%corn starch,15%mashed potato,15%chicken breast,and fried for 50 s at about 200℃oil temperature.Under these conditions,the sensory score of surimi chips was 92,the hardness was 16.898 N,and the breaking force was 15.324 N.The appearance of surimi chips was smooth,without damage,and the taste was crispy.

关 键 词：鲢鱼糜 脆片 感官品质 质构特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]