摘要
以秋刀鱼为原料,通过感观评价确定即食秋刀鱼加工中的较佳加工工艺条件,并研究产品在常温和37℃贮藏条件下挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、p H值、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、菌落总数和感观评分等指标的变化。试验结果表明:较佳工艺条件为秋刀鱼按固液比1∶2(g/m L)加入由5%食盐、12%白醋、5%料酒配制而成的脱腥液腌制1 h,蒸汽蒸制10 min^15 min,180℃油炸5 min,以调味液浸泡3 h入味,经包装并在121℃杀菌30 min。在此条件下加工的即食香辣秋刀鱼产品中蛋白质、脂肪、盐分、总糖、水分的含量分别为25.86%、24.87%、4.46%、1.18%、31.8%。常温及37℃贮藏条件下,产品的TVB-N值、TBARS值均呈不断上升趋势,且前期变化幅度较大,p H值缓慢降低且变化幅度较小,菌落总数在贮藏前期先增加后迅速降低直至小于30 cfu/g,感观评分值在贮藏期间不断下降。综合各指标变化得出即食香辣秋刀鱼产品最佳食用期为180 d。
The saury was used as raw material,the processing conditions of ready-to-eat saury products was determined by sensory evaluation,and the change of total volatile basic nitrogen(TVB-N)value,pH value,thiobarbituric acid reactive substances(TBARS)value,total colonies and sensory scores during storage at room temperature and 37℃were studied in the products.The experimental results showed that the optimum conditions were that the saury is pretreated with 1∶2(g/mL)of dehydration fluid for 1 h,the dehydration fluid were added with 5%salt,12%white vinegar,and 5%cooking wine.Then,the saury was steamed for 10 min-15 min,deep-fried at 180℃for 5 min,seasoning soaked for 3 h,packaged and sterilized at 121℃for 30 min.The contents of protein,fat,salt,total sugar and moisture in saury products under these conditions were 25.86%,24.87%,4.46%,1.18%and 31.8%,respectively.During storage at room temperature and 37℃,the TVB-N and TBARS values of the products showed a rising trend,and the changes in the early stage were large.The pH value decreased slowly and the range of it was small.The total number of colonies increased rapidly and then decreased rapidly until less than 30 cfu/g,sensory scores continued to decline during storage.Comprehensive analysis of changes in various indicators showed that the best edible period of instant saury products is 180 d.
作者
甄润英
陈影
梁静静
何新益
ZHEN Run-ying;CHEN Ying;LIANG Jing-jing;HE Xin-yi(Department of Food Science and Engineering,Tianjin Agricultural University,Tianjin 300384,China;Tianjin Engineering Research Center of Agricultural Products Processing,Tianjin 300384,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第18期124-128,共5页
Food Research and Development
关键词
秋刀鱼
脱腥工艺
硫代巴比妥酸反应物
挥发性盐基氮
品质变化
saury
deodorization
thiobarbituric acid reactive substances(TBARS)
total volatile basic nitrogen(TVB-N)
quality change
