摘要
以新鲜草鱼为原料,通过超微粉碎细化制备带骨鱼糜,开发一种新型的高钙营养午餐鱼肉罐头。在单因素试验基础上,依据Box-Behnken中心设计原理,对高钙午餐鱼肉罐头的工艺配方进行优化。以感官评分结合质构分析为指标,确定高钙午餐鱼肉罐头的最佳生产配方。在高钙午餐鱼肉罐头的制备工艺中,综合感官评分及质构分析,当淀粉、大豆分离蛋白、复合磷酸盐以及谷氨酰胺转氨酶(Tg酶)的最佳添加量(质量分数)分别为8.0%,2.0%,0.25%,0.6%时,制得的高钙午餐鱼肉罐头口感及品质最优。各项营养物质检测结果显示,午餐鱼肉罐头的蛋白质含量为15.7g/100g,脂肪含量为3.0g/100g,钙含量为336mg/100g,达到高钙标准,是一款适宜各年龄群体的营养高钙产品,为淡水鱼加工副产物利用提供新思路、为开发新型高钙鱼肉午餐肉提供技术参考。
The fresh grass carp was used as raw material to prepare superfine fish bone paste by ultrafine comminution.A new type of canned luncheon fish meat with high calcium was developed.Based on single factor experiment,according to Box-Behnken central design principle,the technological formula was optimized by sensory evaluation combined with texture analysis.The optimum additions of starch,soybean protein isolate,compound phosphate and glutamine transaminase(Tg)were 8.0%,2.0%,0.25%and 0.6%,respectively.Furthermore,the nutrient testing results showed that the content of protein,fat and calcium were 15.7g/100g,3.0 g/100 g and 336 mg/100 g,respectively,meeting high calcium standard.Canned luncheon fish meat is considered a high-calcium product,suitable for all age groups.It provides a new idea for the utilization of freshwater fish processing by-products and a technical reference for the development of novel high-calcium luncheon fish.
作者
杨森
涂宗财
王辉
胡月明
YANG Sen;TU Zongcai;WANG Hui;HU Yueming(State Key Laboratory of Food Science and Technology,(Nanchang University),Nanchang 330047,China;National R&D Center for Freshwater Fish Processing (Jiangxi Normal University),Nanchang 330022,China;Jiangxi Normal University,Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi Province,Nanchang 330022,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第18期202-208,共7页
Food and Fermentation Industries
基金
现代农业产业技术体系建设专项资金(编号:CARS-45)
江西省科技计划项目(编号:20181BCD40006)
关键词
草鱼
高钙午餐鱼肉罐头
超微细化
感官评价
质构
响应面优化
grass carp
high calcium fish lunchmeat
ultrafine
sensory evaluation
texture
response surface optimization
