猪肉与鱼糜复合肉圆制备工艺优化  

Optimization of the Manufacturing Process for Pork-Fish Mixed Meatballs

作　　者：苏兆新 高汉朴 刘婷 熊善柏[1,2] SU Zhaoxin;GAO Hanpu;LIU Ting;XIONG Shanbai(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan),Wuhan 430070,China;Jingzhou Yishun Food Co.Ltd.,Jingzhou 434000,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]国家大宗淡水鱼加工技术研发分中心(武汉),湖北武汉430070 [3]荆州市依顺食品有限公司,湖北荆州434000

出　　处：《肉类研究》2024年第10期15-22,共8页Meat Research

基　　金：国家现代农业(大宗淡水鱼)产业技术体系建设专项(CARS-45);湖北省重点研发计划项目(2023BBB137)。

摘　　要：以猪肉与鱼糜为主要原料,采用水煮成型法制备复合肉圆,研究猪瘦肉形状、盐斩时间、水煮温度和水煮时间对复合肉圆穿刺特性、质地剖面分析参数、色度值、持水性、感官品质的影响,采用响应面法对复合肉圆制作工艺进行优化,以确定猪肉与鱼糜复合肉圆的最佳加工工艺。结果表明:猪瘦肉形状、盐斩时间、水煮温度和水煮时间对复合肉圆品质影响显著(P<0.05),当猪瘦肉为条状、盐斩时间4 min、水煮温度86℃、水煮时间40 min时,复合肉圆的各项指标较好;以水煮温度、水煮时间、盐斩时间为因素,以复合肉圆硬度和弹性为指标,经响应面优化后获得的最佳工艺参数为:水煮温度89℃、水煮时间44 min、盐斩时间3 min,在该条件下制作的复合肉圆硬度和弹性最高,分别为4324.25 g和0.852,质地优良。In this study,pork and surimi were used as the main materials to produce mixed meatballs by the boiling method.The effects of the shape of lean pork meat,salt chopping time,boiling temperature and boiling time on the puncture characteristics,texture profile analysis(TPA)parameters,chromatic values,water-holding capacity and sensory quality of mixed meatballs were studied.The preparation process was optimized by response surface methodology(RSM).The results showed that the shape of lean pork meat,salt chopping time,boiling temperature and boiling time had significant effects on the quality of mixed meatballs(P<0.05).When lean pork meat was cut into strips,salt chopping time was 4 min,boiling temperature was 86℃and boiling time was 45 min,all quality indicators of mixed meatballs were good.The optimum processing parameters were determined as 89℃,44 min and 3 min for boiling temperature,boiling time and salt chopping time,respectively.The mixed meatballs prepared using the optimized conditions had good texture with maximum hardness(4324.25 g)and springiness(0.852).

关 键 词：复合肉圆 猪肉 鱼糜 制备工艺 响应面优化 凝胶制品 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]