摘要
本文研究了超声波辅助腌制鲟鱼片的工艺条件,以感官评分为评价指标,在前期分别对超声时间、超声功率与超声频率等进行单因素实验的基础上,采用三因素三水平的正交实验优化得到超声波辅助腌制的最优工艺条件,结果得出超声波辅助腌制鲟鱼片的最佳工艺条件为:超声时间80 min,超声功率300 W,超声频率35 k Hz,采用这一条件进行腌制的鲟鱼片感官品质最佳。
The sensory evaluation was used as indicators for the investigation of marinated conditions in sturgeon fillets by the ultrasonic-assisted methods. Based on the single factor experiments for ultrasonic time, ultrasonic power and ultrasonic frequency, orthogonal experiment L9 （3^4） was designed to optimize the conditions of marinating by ultrasonic-assisted method.The optimal technology for marinated conditions of sturgeon fillets were as follows：ultrasonic time of 80 min, ultrasonic power of 300 W, ultrasonic frequency of 35 kHz.The sensory quality of sturgeon fillet marinated with this condition was best.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第23期219-221,227,共4页
Science and Technology of Food Industry
基金
江苏省淮安市科学技术局农业支撑项目(SN12083)
江苏省"青蓝工程"资助项目
关键词
超声波
腌制
鲟鱼片
工艺优化
ultrasonic wave
marinated
sturgeon fillet
process optimization
