栅栏技术优化即食调味罗非鱼片工艺的研究

为得到风味良好无"土腥味"的罗非鱼即食鱼片,以罗非鱼肉为原料,研究了前处理、烘干方式、杀菌方法、pH值、水分活度和低温处理等多种栅栏因子对即食调味罗非鱼片工艺的影响。结果表明,经质量分数3%的食盐清洗,醋酸调节pH值5.6~5.7,调味后烫煮,产品水分含量45%~50%,水分活度为0.88~0.90,真空包装后低温处理48 h,巴氏杀菌(80~85℃,30 min),可得到美味的休闲即食调味罗非鱼片。

Optimization of Hurdle Technology in Instant Seasoning Tilapia Fillets

In this paper,to get no off-flavor and good flavor products,using tilapia meat as raw material,the different hurdles to high-Aw seasoned dried tilapia meat including pretreatment,drying process,sterilization process,pH,Aw and low temperature treatment are investigated.The results show that 10% salt is used to clean the material,acetic acid added to adjust pH 5.6~5.7,boiling after seasoned,controlling the moisture content 45%~50%,Aw 0.88~0.90,vacuum packaging, 48 h of low temperature treatment before pasteurization at 80~85℃ for 30 min,the flavor instant spiced seasoning tilapia fillets are developed.