腌制工艺对南极冰鱼香酥鱼块品质的影响

以南极冰鱼为原料,研究了制作香酥鱼块最适宜的腌制工艺。通过感官评价为考察指标,探讨五香粉添加量、蔗糖添加量、食盐添加量等关键因素对产品品质的影响,在单因素试验的基础上,采用L^9(3^4)正交表进行腌制工艺参数优化试验,结果表明,腌制的最佳工艺条件为五香粉添加量0.05%、蔗糖添加量2%、食盐添加量1.25%,在此最优组合参数下,南极冰鱼香酥鱼块的感官评分为9.54±0.02,此时制作的香酥鱼块咸淡适中,鲜香味美,有鱼肉特有的滋味,外酥里嫩,外表金黄,色泽均匀,产品品质好。研究表明适宜的腌制工艺对南极冰鱼香酥鱼块的品质至关重要。

The Influence of Curing Technology on the Quality of Sweet Crisp Fish Pieces for Antarctic Icefish Channichthys mithridatis

In this paper, the optimum curing technology of the crisp fish was studied by using the antarctic icefish Channichthys mithridatis as raw material. Taking sensory evaluation as the evaluation index, the effects of five-spice powder, sucrose, salt and other factors on sensory evaluation were discussed. On the basis of single factor test, the L9(3^4) orthogonal table was used for the optimization test of four factors and three levels, the results showed that the optimum conditions for curing were 0.05% five-spice powder, 2% sucrose and 1.25% salt, under the optimal combination parameters, the sensory score of the sweet crisp fish pieces for antarctic icefish was 9.54±0.02, the sweet crisp fish pieces made at this time are of moderate saltiness, fresh fragrance and unique taste of fish. The research shows that the suitable curing technology is very important to the quality of the sweet crisp fish pieces for antarctic icefish.