摘要
文章以鮰鱼腌制过程为研究对象,采用浸泡腌制、盐水注射腌制、真空滚揉腌制以及高压腌制4种基本腌制工艺随机组合的方式形成11种不同的鮰鱼肉腌制工艺,得到腌制鮰鱼肉样品。利用模糊数学感官综合评价的方式对得到的鮰鱼腌制肉分别从滋味、异味、口感以及整体可接受度4个评价方向进行综合分析。综合评价结果表明将鱼肉与腌制液按照0.5(g/mL)的料液比均匀混合,在200 MPa环境压力条件下腌制,腌制15 min后所得腌制肉样品的综合评价最高,腌肉样品的口感致密有弹性,具有浓郁的风味特色,且腌制时间短,具有较高的整体可接受度。
Taking the salting process of Leiocassis longirostris as the research object,11 different salting methods of Leiocassis longirostris meat are formed by randomly combining four basic salting processes such as immersion salting,brine injection salting,vacuum rolling salting and high-pressure salting,and the samples of Leiocassis longirostris meat are obtained.The taste,odor,flavor and overall acceptability of Leiocassis longirostris salted meat are evaluated by fuzzy mathematics sensory comprehensive evaluation method.The comprehensive evaluation results show that the comprehensive evaluation score of salted meat samples is the highest when fish and salted liquid is mixed according to the solid-liquid ratio of 0.5(g/mL),being salted at 200 MPa environment pressure for 15 min.The taste of salted meat samples is compact and elastic,with rich flavor characteristics,short salting time and higher overall acceptability.
作者
方媛璐
商梓敬
邬祥忠
FANG Yuan-lu;SHANG Zi-jing;WU Xiang-zhong(Tianjin Vocational College of Bioengineering,Tianjin 300462,China;Tianjin University of Technology,Tianjin 300384,China)
出处
《中国调味品》
CAS
北大核心
2022年第5期155-157,162,共4页
China Condiment
关键词
鮰鱼腌制
模糊数学
感官综合评价
工艺优化
Leiocassis longirostris salting
fuzzy mathematics
sensory comprehensive evaluation
process optimization
