摘要
以斑点叉尾鮰为研究对象,运用超高压和滚揉结合方式探究不同压力和腌制时间对腌制斑点叉尾鮰的色泽、气味、组织形态、弹性和黏聚性的影响,进行响应面优化实验,对实验结果进行分析及模糊数学综合评判感官分析。结果表明,超高压压力200 MPa、真空滚揉压力0.08 MPa、腌制时间20 min为腌制最优工艺,此时腌制鱼肉肉质滑嫩,组织形态紧实不松散,风味极佳。
With spotted catfish as the research object,the effects of different pressures and salting time on the color,flavor,texture morphology,elasticity and cohesiveness of salted spotted catfish are investigated by the combination of ultra-high pressure and tumbling.Response surface optimization experiment is carried out to analyze the experimental results and the sensory analysis of fuzzy mathematics comprehensive evaluation is conducted.The results show that the optimal salting process is ultra-high pressure of 200 MPa,vacuum tumbling pressure of 0.08 MPa,and salting time of 20 min.At this time,the salted fish is smooth and tender,and the texture morphology is compact and not loose,and the flavor is excellent.
作者
郭歌
杜飞
伍世伟
GUO Ge;DU Fei;WU Shi-wei(Henan Vocational College of Water Conservancy and Environment,Zhengzhou 450008,China;School of Astronautics,Northwestern Polytechnical University,Xi'an 710072,China)
出处
《中国调味品》
CAS
北大核心
2023年第5期156-159,共4页
China Condiment
基金
国家自然科学基金委员会资助项目(51705422)。
关键词
斑点叉尾鮰
腌制
模糊数学
超高压
真空滚揉
spotted catfish
salting
fuzzy mathematics
ultra-high pressure
vacuum tumbling
