青鱼二次腌制及脱脂除腥工艺研究  

Study on the Technology of Second Pickling and Degreasing and Deodorizing Process of Black Carp

作　　者：付晓陆 邹礼根[2] FU Xiaolu;ZOU Ligen(Yuyao Food Inspection and Testing Center,Yuyao,Zhejiang 315400,China;Hangzhou Academy of Agricultural Sciences,Hangzhou,Zhejiang 310021,China)

机构地区：[1]余姚市食品检验检测中心,浙江余姚315400 [2]杭州市农业科学研究院,浙江杭州310021

出　　处：《农产品加工》2025年第1期39-41,共3页Farm Products Processing

基　　金：宁波市公益类科技计划项目(2022S151)。

摘　　要：采用青鱼二次腌制工艺,解决了快速加工中青鱼干各部位咸度不均的问题,缩短了加工时间。对青鱼脱脂脱腥工艺进行了正交试验优化,确定脱脂脱腥工艺最佳组合为碱性脂肪酶用量为20 U/mL,碳酸氢钠添加量为1.5%,乙醇体积分数为0.5%,脱脂脱腥效果明显。通过对二次腌制鱼干与传统腌制鱼干进行感官评价和质构特性测定,表明二次腌制鱼干品质明显优于传统鱼干。The use of secondary pickling technology for black carp solved the problem of uneven salinity in various parts of dried black carp during rapid processing,and shortens processing time.Orthogonal experiments were conducted to optimize the process of defatting and deodorizing black carp.The optimal combination of defatting and deodorizing processes were determined as follows:the amount of alkaline lipase was 20 U/mL,the amount of sodium bicarbonate was 1.5%,and the amount of edible ethanol was 0.5%.The defatting and deodorizing effect was obvious.Through sensory evaluation and texture characterization of secondary cured fish jerky and traditional cured fish jerky,it was found that the quality of secondary cured fish jerky was significantly better than that of traditional fish jerky.

关 键 词：青鱼 二次腌制 脱脂 除腥 工艺 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]