摘要
利用感官评定结果作为养殖大黄鱼烟熏加工研究中烟熏工艺技术参数确定的重要依据。研究结果表明,养殖大黄鱼烟熏最佳工艺技术参数为:烟熏温度45℃、烟熏时间15 min、熏烟浓度50%、喷淋水全开。在此工艺条件下生产的烟熏养殖大黄鱼最适合大众的口味,可作为产业化生产的依据。
The process parameters in cultured Pseudosciaena crocea （Richardson） smoking was achieved on the basis of sensory evaluation. The results shows the best condition as follow, smoking-temperature is 45℃,smoking-time is 15min, smoking-concentration is 50%, and spray-water is 100%. The cultured Pseudosciaena crocea smoked at this condition was most popular, which can be the base of industrialized produetion.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第7期34-36,共3页
Food and Fermentation Industries
基金
国家863项目(2007AA091803)
浙江省海洋开发管理项目(04-09)
浙江省重大科技攻关项目(2006C13041)
关键词
大黄鱼
感官评定
烟熏
Pseudosciaena crocea （Richardson）, sensory evaluation, smoking
