摘要
传统的鱼肉肠主要以鱼糜为原料,在生产过程中添加各种辅料而制成的营养价值很高的产品。本文以低值小带鱼(Trichiurus lepturus)鱼糜为研究对象,采用响应面分析法,以质构(硬度)等特征为考察指标,研究了脂肪含量、淀粉含量、猪肉含量对带鱼鱼肉肠的质构特性和感官指标的影响,确定了带鱼鱼肉肠的最佳生产工艺参数。研究结果表明:当脂肪添加量为6.8%,淀粉添加量为7.4%,猪肉和鱼肉质量比为1︰5时,鱼肉肠的质构和感官指标均均达到最佳状态。本研究为低值小带鱼鱼肉肠的加工工艺提供了理论基础。
The traditional surimi fish sausage is high-protein, high-nutrition, low-fat food mainly consists of raw material surimi, adding a variety of accessories from the process. In this paper, low-value small cutlass Trichiurus lepturus surimi are studied for effects of the fat, starch and pork amount on the texture characteristics and sensory indicators of cutlass fish sausage, by response surface analysis method for texture（hardness） features index, to determine the optimum process parameters cutlass fish sausage. The results show that： when the fat added in an amount of 6.8%, 7.4% starch dosage, pork and fish mass ratio of 1：5, the texture and sensory index of cutlass fish sausage achieved the best state. In this study, processing technology of low-value small cutlass fish sausage are provided a good theoretical basis.
出处
《海洋与湖沼》
CAS
CSCD
北大核心
2015年第5期1088-1095,共8页
Oceanologia Et Limnologia Sinica
基金
浙江省自然科学基金项目
LY14C200002号
舟山市科技计划项目
2014C41011号
2014C31049号
2014C31051号
浙江海洋学院科研启动资助项目
Q1424号
关键词
低值小带鱼
鱼肉肠
配料
品质分析
low small cutlass Trichiurus lepturus
fish sausage
ingredients
quality analysis
