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作 者:罗联钰 LUO Lianyu(Fujian Yuehai Aquatic Food Limited Company,Ningde 352102)
出 处:《食品工业》2024年第6期29-34,共6页The Food Industry
摘 要:为提高印度鱿鱼制品的质量,以印度洋鱿鱼为研究对象,以产品感官评分为技术指标,在单因素试验基础上结合响应面优化设计,通过复合脱酸保水剂的浓度、食用盐的用量、料液质量比及浸泡时间对印度洋鱿鱼在脱酸、保水处理过程中对产品感官的影响分析,获得印度洋鱿鱼脱酸及保水工艺的最佳参数,即复合脱酸无磷保水剂浓度2.1%、食用盐用量1.05%、料液质量比1︰2、浸泡时间19.5 h。脱酸及保水浸泡后印度鱿鱼制品的感官评分为90.4分,与模型预测基本一致。In order to improve the quality of Indian squid products,taking Indian Ocean squid as the research object,taking sensory score as the technical index,on the basis of single factor experiment,combined with response surface optimization design,the effects of the concentration of composite deacidification and water retention agent,the amount of edible salt,the solid-liquid mass ratio and the soaking time on the sensory of the product during the deacidification and water retention process of Indian Ocean squid were analyzed.The optimum parameters of the deacidification and water retention process of Indian Ocean squid were determined as follows:composite deacidification phosphorus-free water retention agent 2.1%,edible salt 1.05%,solid-liquid mass ratio 1︰2,and soaking time 19.5 h.The sensory score of Indian squid products after deacidification and water retention was 90.4 points,which was basically consistent with the model prediction.
分 类 号:TS254.4[轻工技术与工程—水产品加工及贮藏工程]
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