| 鲐鱼休闲鱼肉粒加工工艺实验 |
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| 引用本文： | 方旭波,劳敏军,陈小娥,余辉.鲐鱼休闲鱼肉粒加工工艺实验[J].渔业现代化,2008,35(1):50-52. |
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| 作者姓名： | 方旭波 劳敏军 陈小娥 余辉 |
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| 作者单位： | 1. 浙江海洋学院食品与药学学院,舟山,316004
2. 舟山兴业有限公司,舟山,316101 |
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| 基金项目： | 浙江省重大科技攻关项目(2007C12081) |
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| 摘 要： | 对利用鲐鱼制作休闲鱼肉粒的生产工艺进行了研究。通过L9(34)正交实验设计和感官评定确定辅配料配方。实验结果表明,制作鲐鱼休闲鱼肉粒的较佳工艺配方为精盐1.5%,白砂糖12%,麦芽糊精3%和卡拉胶1.5%。用该工艺和配方生产的鱼肉粒产品呈浅黄色,质地均匀,软硬适中,有嚼劲,具有鱼肉的特有风味。
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| 关 键 词： | 鲐鱼 水产品加工 鱼肉粒 休闲食品 工艺条件 麦芽糊精 卡拉胶 |
| 收稿时间： | 2008-01-11 |
| 修稿时间： | 2008-01-25 |
Study on processing technology of Mackrel (Scomber Japonicus) grilled fish tidbit |
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| FANG Xu-bo,LAO Ming-jun,CHEN Xiao-e,YU hui.Study on processing technology of Mackrel (Scomber Japonicus) grilled fish tidbit[J].Fishery Modernization,2008,35(1):50-52. |
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| Authors: | FANG Xu-bo LAO Ming-jun CHEN Xiao-e YU hui |
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| Abstract: | The processing technology of grilled fish tidbit by Mackrel(Scomber japonicus) was studied.The optima recipe was decided by L9(34) orthogonal experiments and sensory evaluation.The results showed that the optimum recipes of Scomber japonicus grilled fish tidbit were salt 1.5%,sugar 12%,malt dextrin 3% and carrageenan 1.5%,respectively.The final product of fish tidbit had light yellow color,homogenous texture,suitable firmness,chew quality and special flavor of fish meat. |
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| Keywords: | Scomber japonicus aquatic product process grilled fish tidbit snack technology malt dextrin carrageenan |
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