摘要
试验旨在探讨确定冷冻黄盖鲽鱼片适宜的水分含量。以海捕的冷冻黄盖鲽鱼为原料,针对其加工工艺,采用多聚磷酸盐溶液浸泡获得不同水分含量的鱼片,通过考察鱼片的口感、风味、市场品质需求以及其安全性和经济性各因素,研究多聚磷酸盐处理对冷冻黄盖鲽鱼片水分含量及其品质的影响。结果表明:当冷冻鲽鱼片的水分含量为84%~86%时,鱼片产品外观鲜亮、形态饱满弹性好,口感鲜嫩多汁且有纤维感,固有鱼香味浓郁、无异味,符合市场主体的品质需求。此次试验对冻黄盖鲽鱼片加工业具有重要的参考价值。
The purpose of this study was to determine the optimum moisture content of frozen Pseudopleuronectes yokohamae,fish fillets with different moisture content were prepared by soaking the sea catch of frozen Pseudopleuronectes yokohamae in polyphosphate solution,and the comprehensive product taste,flavor,market quality demand and safety and economy factors were investigated.The qualities of frozen Pseudopleuronectes yokohamae fillets by soaking in polyphosphate solution were studied.The results indicated that when the water content of frozen Pseudopleuronectes yokohamae fillets was 84%-86%,the fillets were bright in appearance,plump and elastic in shape,fresh and tender,juicy and fibrous in taste and rich fish aroma without any peculiar smell in smell.Therefore,this experiment had important reference value to the processing industry of frozen Pseudopleuronectes yokohamae.
作者
李振铎
井月欣
赵云苹
张健
王共明
刘芳
LI Zhenduo;JING Yuexin;ZHAO Yunping;ZHANG Jian;WANG Gongming;LIU Fang(Shandong Marine Resource and Environment Research Institute,Yantai 264006)
出处
《食品工业》
CAS
北大核心
2020年第6期159-161,共3页
The Food Industry
基金
山东省现代农业产业技术体系鱼类产业创新团队建设项目-加工与质量控制岗(SDAIT-12-09)。
关键词
冷冻
黄盖鲽鱼片
水分含量
品质
frozen
Pseudopleuronectes yokohamae fillet
moisture content
quality
