调味阿根廷滑柔鱼烤制休闲食品加工工艺优化  

Optimization of processing technology for grilled snack food of seasoned Illex argentinus

作　　者：廖登远[1] 潘南[1] 陈晓婷[1,2] 刘淑集 庞鹭楠[3] LIAO Deng-Yuan;PAN Nan;CHEN Xiao-Ting;LIU Shu-Ji;PANG Lu-Nan(Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province,National Research and Development Branch Center for Marine Fish Processing(Xiamen),Fisheries Research Institute of Fujian,Xiamen 361013,China;College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;School of Life Sciences,Ningde Normal University,Ningde 352100,China)

机构地区：[1]福建省水产研究所,国家海水鱼类加工技术研发分中心(厦门),福建省海洋生物增养殖与高值化利用重点实验室,厦门361013 [2]集美大学海洋食品与生物工程学院,厦门361021 [3]宁德师范学院生命科学学院,宁德352100

出　　处：《食品安全质量检测学报》2023年第16期57-66,共10页Journal of Food Safety and Quality

基　　金：福建省属公益类科研院所基本专项(2020R10130010);福建省海洋与渔业结构调整专项(2021HYJG04)。

摘　　要：目的优化调味阿根廷滑柔鱼烤制休闲食品加工工艺。方法以感官评分、硬度、弹性、咀嚼性等为指标,通过单因素考察结合正交实验优化调味配方和烤制工艺,采用电子舌和电子鼻分别测试调味烤制产品的风味和滋味,并对产品的微生物限量进行测评。结果最佳工艺参数为:食盐1.0%、白糖7%、烧烤料1.3%、生抽2%、老抽0.5%、料酒2%,烤制时间8 min、烤制温度180℃、鱿鱼圈厚度4 mm,产品质地富有弹性、色泽均匀、咀嚼性良好、腥味减少、香味和滋味增加。经真空包装、灭菌的产品符合GB 10136—2015《食品安全国家标准动物性水产制品》“微生物限量”要求。结论最佳工艺下调味阿根廷滑柔鱼烤制休闲食品的感官品质良好、具有独特风味和滋味,安全卫生。本研究为阿根廷滑柔鱼预制食品的进一步开发提供了技术和理论支持。Objective To optimize the processing technology for grilled snack food of seasoned Illex argentinus.Methods The sensory score,hardness,elasticity and chewiness were selected as the evaluation indicators,the seasoned formula and baking process were optimized through single factor test combined with orthogonal test,the volatile profiles and tastes of the baked products were analyzed using electronic tongue and e-nose,and the microbial limit of the products were investigated.Results The optimal process parameters were 1.0%salt,7%sugar,1.3%barbecue material,2%light soy sauce,0.5%dark soy sauce,and 2%cooking wine;the roasting time was 8 minutes,the roasting temperature was 180℃,and the thickness of the squid ring was 4 mm.The grilled snack food of seasoned Illex argentinus had elastic texture,uniform and consistent color,and finer chewiness,with less fishy odor and increased aroma and taste.The vacuum packing and sterilized products had met the Microbial limit requirements of GB 10136—2015 National standard of food safety-Animal aquatic products.Conclusion Manufactured under the optimal conditions,the grilled snack food of seasoned Illex argentinus has good sensory evaluation,unique flavor and taste,with good hygiene and safety.This research has provided technical and theoretical supports for the further development of prepared food of Illex argentinus.

关 键 词：阿根廷滑柔鱼 休闲食品 调味 烤制 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]