鲣鱼肉挤压膨化工艺研究  

Study on the extrusion technology of skipjack meat

作　　者：顾赛麒[1] 杨浩东 杨鹏 郑雅丹 吴满满 金丽敏 丁玉庭[1] GU Saiqi;YANG Haodong;YANG Peng;ZHENG Yadan;WU Manman;JIN Limin;DING Yuting(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;Hangzhou Hengmei Food Science&Technology Co.,Ltd.,Hangzhou 310014,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014 [2]杭州衡美食品科技有限公司,浙江杭州310014

出　　处：《浙江工业大学学报》2024年第4期400-408,共9页Journal of Zhejiang University of Technology

基　　金：国家自然科学青年基金资助项目(31601500);浙江省公益性技术研究农业项目(2016C32056);宁波市自然科学基金资助项目(2017A610283)。

摘　　要：以鲣鱼碎肉为对象,以硫代巴比妥酸值、氮溶解指数、质构、色差和感官评分为指标,探究不同挤压参数对挤压样品品质特性的影响。在此基础上,通过3因素3水平正交试验确定最优挤压膨化工艺:物料水分质量分数为25%、末端温度为130℃、螺杆频率为15 Hz。据此参数制得样品的感官总评分最高,为8.4分。从鲣鱼碎肉和挤压膨化样品中共检出了36种挥发物,确定了以己醛为代表的14种气味活性物质。经挤压膨化后鲣鱼碎肉中挥发物总质量分数从666.46 ng/g提高至2646.13 ng/g,以己醛为代表的不良风味物质质量分数显著下降,而以呋喃类为代表的熟化风味物质开始生成。研究成果可为金枪鱼肉加工企业提供理论参考和方法借鉴。In this study,we investigated the effects of different extrusion parameters on the quality characteristics of the extruded samples,usingskipjack minced meat as the focus and evaluating indicators such as thiobarbituric acid value,nitrogen solubility index,texture,color difference and sensory score.The extrusion process was optimized using anorthogonal test based on a three-variable,three-level experimental design.The optimal parameters were determined as a material moisture mass fraction of 25%,a terminal temperature of 130℃,and a screw frequency of 15 Hz.Under these conditions,the sample achieved the highest total sensory score of 8.4 points.36 volatile compounds were identified in skipjack minced meat and extruded samples,with 14 odor-active compounds,including hexanal,further selected for analysis.Following extrusion,the total concentration of volatile compounds in skipjack minced meat increased from 666.46 ng/g to 2646.13 ng/g.Furthermore,the proportion of off-flavor compounds,such as furans,began to emerge.These research results can serve as valuable theoretical and methodological reference for tuna meat processing enterprises.

关 键 词：鲣鱼 挤压膨化 正交试验 感官评价 风味 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]