摘要
秘鲁鱿鱼肌肉特性不同于紫鱿鱼,非常松软,不再适于采用北太紫鱿鱼的加工方法,因此研究秘鲁鱿鱼的肌肉质构改进技术,使之接近北太紫鱿鱼,从而满足市场需求,具有重大的现实意义。以冷冻的秘鲁鱿鱼为原料,以北太紫鱿鱼为参照,测定水分含量作为质构变化的指标,结合鱼体质构感官评定标准,对比了盐渍、糖渍、盐糖同时浸渍三种方法的改善效果,选择出改善质构的最佳方法。最佳的改进方法是:采用盐糖渍法,盐糖分步浸渍:先糖浓度8%,浸渍0.5h,再盐浓度5%,浸渍1.0h;或先盐浓度8%,浸渍0.5h,再糖浓度8%,浸渍1.0h。盐糖同时浸渍:盐浓度8%,糖浓度8%,浸渍0.5h;或者是盐浓度5%,糖浓度8%,浸渍1.0h。
Unlike the other squid muscle,the muscle of Peru squid is very soft.The processing methods for North Pacific squid did not adapt to the Peru squid. It is of great practical significance to study the techniques of improving its muscle texture.In this paper,frozen Peru squid as raw materials was improved soft texture through three methods of pickling with salt,sugar,both salt and sugar. Moisture content and the sensory evaluation standards of fish physical structure were the indicators of changes in texture to choose the best method.The results showed that there were two appropriate methods,the first was pickled by 8% sugar for 0.5h firstly,then 5% salt for 1.0h or 8% salt for 0.5h firstly,then 8% sugar for 1.0h. The second method was preserved by using sugar salt impregnated at the same time,8% salt,8% sugar,dipping 0.5h or 5% salt,8% sugar,dipping 1.0h.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第8期251-254,共4页
Science and Technology of Food Industry
基金
浙江海洋学院项目(X08M011)
浙江省科技厅重大科技专项(优先主题)(2008C13060)
关键词
秘鲁鱿鱼
柔软质构
盐糖渍
Peru squid
soft texture
pickled with salt and sugar
