预制粉蒸鮰鱼菜品研制及复合保水剂处理后冷冻对鮰鱼品质的影响  

Development of Prefabricated Letalurus punetaus with Rice Power and the Effect of Freezing After Compound Water Retaining Agent Treatment on the Quality of Letalurus punetaus

作　　者：段炳双 李陈晓东 蔡骏昊 吴文锦[2] 汪兰[2] 熊光权[2] 高琼[1] 张芸[1] DUAN Bingshuang;LI Chenxiaodong;CAI Junhao;WU Wenjin;WANG Lan;XIONG Guangquan;GAO Qiong;ZHANG Yun(School of Tourism and Hotel Management,Hubei University of Economics,Wuhan,Hubei 430205,China;Institute for Farm Products Processing and Nuclear-Agricultural Technology,Hubei Agricultural Science and Technology Innovation Conter Agricultural Product Processing Research Sub Center,Hubei Academy of Agricultural Science,Wuhan,Hubei 430064,China)

机构地区：[1]湖北经济学院旅游与酒店管理学院,湖北武汉430205 [2]湖北省农业科学院农产品加工与核农技术研究所,湖北省农业科技创新中心农产品加工研究分中心,湖北武汉430064

出　　处：《农产品加工》2024年第17期30-34,共5页Farm Products Processing

基　　金：大学生创新创业训练计划项目(202111600012);现代农业产业技术体系专项资金资助项目(CARS-46)。

摘　　要：为探究粉蒸鮰鱼的预制工艺,以斑点叉尾鮰鱼肉块为研究对象,以感官评分为指标,通过单因素试验及正交试验确定粉蒸鮰鱼最优工艺条件的各组分添加量为食盐1.5%,鸡汁1%,姜汁2%在4℃下腌制15 min,然后按100∶30的比例裹上浸泡15 min的米粉蒸制10 min。在此条件下对斑点叉尾鮰鱼肉块进行不同预处理,之后对3组样品的感官评分、营养组成、色泽、质构和电子鼻测定结果的差异进行分析,对比出冷冻及保水剂处理后冷冻鮰鱼块贮藏品质的变化。结果表明,浸泡+冷冻组的粉蒸鮰鱼肉的感官评分、基本组成、色泽与新鲜组差别不大,挥发性成分有一定差异,嫩度显著降低。In order to study the preprocessing technology of steamed Letalurus punetaus,the meat of Letalurus punetaus was taken as the research object,and the sensory score was taken as the index,the optimum processing conditions of steamed Letalurus punetaus were determined by single factor and orthogonal test.The optimum processing conditions were marinaded with 1.5%salts,1%chicken gravy sauce and 2%ginger juice at 4℃for 15 min.After this,The rice flour was soaked in 100∶30 ratio for 15 min and then steamed for 10 min.Under these conditions,the differences of sensory score,nutritional composition,color,texture and electronic nose were analyzed,and the changes of storage quality of frozen Letalurus punetaus were compared.The results showed that the sensory score,basic composition,color and lustre of steamed Letalurus punetaus meat in soaking with freezing group were similar to those in fresh group.

关 键 词：粉蒸鮰鱼 预制工艺 腌制配方 复合保水剂 

分 类 号：R[医药卫生]