摘要
为优化鱼香肉丝中黑木耳的预处理工艺,对鱼香肉丝中的黑木耳进行不同处理,采用单因素试验和响应面优化试验考察黑木耳丝宽度、护脆液NaCl质量分数、护脆液CaCl 2质量分数、护脆时间、热烫时间对鱼香肉丝品质的影响,选取对结果影响较大的3个因素(黑木耳丝宽度、护脆液NaCl质量分数、护脆时间)进行响应面试验,结果表明,最优预处理工艺为黑木耳丝宽度6.77 mm、护脆液NaCl质量分数0.92%、护脆液CaCl 2质量分数0.2%、护脆时间34.50 min、热烫时间60 s,此时感官评分最高。同时,该研究探究了鱼香肉丝在-18℃下冻藏15 d的质构、色差、过氧化值、菌落总数、挥发性风味物质的变化,为鱼香肉丝工业化生产提供了一定的参考。
To optimize the pretreatment process of Auricularia auricula in fish-flavored shredded pork,different treatments are conducted on Auricularia auricula in fish-flavored shredded pork.Single factor test and response surface optimization test are used to investigate the effects of the width of shredded Auricularia auricula,brittleness preservation liquid NaCl mass fraction,brittleness preservation liquid CaCl 2 mass fraction,brittleness preservation time and blanching time on the quality of fish-flavored shredded pork.Three factors such as the width of shredded Auricularia auricula,brittleness preservation liquid NaCl mass fraction and brittleness preservation time that have significant effects on the results are screened for response surface test.The results show that the optimal pretreatment process is the width of shredded Auricularia auricula of 6.77 mm,brittleness preservation liquid NaCl mass fraction of 0.92%,brittleness preservation liquid CaCl 2 mass fraction of 0.2%,brittleness preservation time of 34.50 min and blanching time of 60 s.At this time,the sensory score is the highest.Meanwhile,the changes of texture,color difference,peroxide value,total bacterial count and volatile flavor substances of fish-flavored shredded pork frozen at-18℃for 15 d are investigated in this study,which has provided certain references for the industrial production of fish-flavored shredded pork.
作者
冉霞林
李仲巧
李文龙
张焦瑞
孟郑洋
张思琪
姜欣伶
曾文雨
刘晓翠
RAN Xia-lin;LI Zhong-qiao;LI Wen-long;ZHANG Jiao-rui;MENG Zheng-yang;ZHANG Si-qi;JIANG Xin-ling;ZENG Wen-yu;LIU Xiao-cui(College of Food and Bioengineering,Xihua University,Chengdu 610039,China)
出处
《中国调味品》
CAS
北大核心
2024年第9期59-66,共8页
China Condiment
基金
四川省科技计划重点研发项目(2020YFN0151)。
关键词
黑木耳
预处理工艺
鱼香肉丝
风味物质
Auricularia auricula
pretreatment process
fish-flavored shredded pork
flavor substances
