摘要
以新鲜鲅鱼为主要原料开发一款营养丰富、适合绝大多数人群食用的鲅鱼鱼肉肠。试验进行了鱼肉肠制备过程中的3个方面:猪肉添加量、最佳调味料配方和凝胶性的研究。首先,采用单因素试验确定了猪肉添加量对鱼肉肠感官的影响。其次,设计调味料配方的单因素试验,以味精、蒜粉、生姜粉、香辛料和料酒添加量为考查因素,感官评价为评价标准进行正交试验,获得综合评价最高的调味料配方。结果表明,调味料的各组分添加量分别为味精0.2%,蒜粉0.6%,生姜粉0.4%,香辛料粉0.3%,料酒3%。最后,设计凝胶性单因素试验,在单因素试验基础上,以淀粉添加量、卡拉胶添加量、食盐添加量、擂溃时间为考查因素,以凝胶性和感官评价为评价指标进行正交试验,得到鲅鱼鱼肉肠的最佳工艺配方,即各组分添加量为味精0.2%,蒜粉0.6%,生姜粉0.4%,香辛料粉0.3%,料酒3%,淀粉11%,卡拉胶0.7%,食盐3%,擂溃时间15 min。
Fresh spanish mackerel as the main raw material to develop a nutrient-rich,suitable for the majority of the population to eat spanish mackerel sausage.In this study,three aspects of the preparation of fish sausage were as follows:the amount of pork,the best flavoring formula and the gel property.First of all,single factor experiment was used to determine the effect of pork addition on the sensory effect of fish sausage.Secondly,the single-factor experiment of seasoning formula was designed,on the basis of single-factor pre-test,orthogonal test was carried out with the addition of monosodium glutamate,garlic powder,ginger powder,spices and cooking wine as the factors and sensory evaluation as the evaluation standard,to obtain the most comprehensive evaluation of the condiment formula.The results showed that the best proportion of MSG,garlic powder,ginger powder-spice and cooking wine were msg 0.2%,garlic powder 0.6%,ginger powder 0.4%,spice powder 0.3%and cooking wine 3%.Finally,a single factor experiment of gel property was designed,on the basis of single-factor pre-test,the orthogonal test was carried out with starch,carrageenan,salt,blending time as the factors,gel property and sensory evaluation as the evaluation criteria,the optimum technological formula of Spanish mackerel sausage was obtained.The results showed that msg 0.2%,garlic powder 0.6%,ginger powder 0.4%,spice powder 0.3%and cooking wine 3%,starch 11%,carrageenan 0.7%,salt 3%,blending time 15 min,were the best.
作者
刘鹏博
温明达
王千雨
王紫伊
娄晓芳
LIU Pengbo;WEN Mingda;WANG Qianyu;WANG Ziyi;LOU Xiaofang(Harbin University of Science and Technology,Harbin,Heilongjiang 150080,China)
出处
《农产品加工》
2024年第11期39-43,共5页
Farm Products Processing
基金
黑龙江省大学生科技创新创业项目省级一般项目(S202210214066)。
关键词
鲅鱼鱼肉肠
凝胶性
加工工艺
感官评价
spanish mackerel sausage
gelation
processing technology
sensory evaluation
