摘要
为获得口感良好的熏制即食鱼片,以感官评定结合质构仪分析的方法,考察加工中的干燥及熟化杀菌工艺及其参数对熏制即食罗非鱼片产品质构的影响,结果表明,新鲜罗非鱼肉水分含量高、脂肪低,有必要对其进行干燥。经液熏腌制的鱼片在60℃热风条件下干燥7h,产品的水分含量降低至56.2%,产品的硬度为6.59N,此时,消费者口感感官接受度较高,评分值超过8分。鱼片加入调味油后真空封口,经121℃熟化杀菌处理20min,产品的感官评分在8分以上,质构参数硬度值为6.91N,产品的口感接受度较佳。
In order to obtain acceptable texture of smoked read-to-eat（RTE） tilapia fillets,the sensory evaluation and texture analyzer were combined to study the processing of drying and sterilization. The results showed that smoked RTE tilapia fillet was needed drying to change its texture because of high moisture content and low fat in fresh fish meat. The smoked and cured fillets were dried in 60℃ for 7h to make the moisture content in fillets reduced to 56.2%. In this case,the taste sensory of product was highly accepted by consumers,with 6.59N hardness and score over 8,respectively. When tilapia fillets with seasoning oil were sealed in vacuum and sterilized under 121℃ for 20min,the texture of products were highly accepted with sensory score over 8 and hardness 6.91N.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第12期122-125,共4页
Science and Technology of Food Industry
基金
国家自然基金(31060234)
广西科技攻关项目(11107005-2)
关键词
熏制
罗非鱼
质构
smoked
tilapia
texture
