摘要
为确定复合调理狮子头的最优加工工艺,该研究以猪肉/鱼肉复合调理狮子头为研究对象,研究搅打时间、成型温度、成型时间对复合调理狮子头色度、质构特性、持水性、感官品质的影响,并运用响应面分析法优化复合调理狮子头的制作工艺。结果表明,搅打时间、成型温度、成型时间对复合调理狮子头的品质有显著影响(P<0.05)。随着搅打时间的延长,产品的破断力、破断距离、持水性先升高后降低,并在搅打8 min时达到最大值。随着成型温度的上升,破断距离、凝胶强度及硬度总体上呈先升高后降低的趋势,持水性、感官评分随温度的上升先逐渐增加,在温度超过90℃后基本保持不变。随成型时间的延长,产品的破断距离、凝胶强度及硬度、内聚性、咀嚼性先升高后降低,持水性、感官评分先升高后无显著变化,且在16 min时达到最大值。经响应面优化后,复合调理狮子头的最优加工工艺参数为:搅打时间8 min、成型温度91℃、成型时间17 min,该条件下产品质地优良,适口性好,风味独特。
To optimize the preparation of mixed lion’s head meatballs,the effects of mixing time,molding temperature,and molding time on various quality attributes,including color,textural characteristics,moisture retention,and sensory quality of pork-fish lion’s head meatballs were investigated.Response surface methodology(RSM)was employed to determine the optimal preparation parameters.The results revealed that the quality of mixed lion’s head meatballs displayed significant correlations(P<0.05)with mixing time,molding temperature,and molding time.Breaking force,distance to rupture,and moisture retention initially increased with increasing mixing time(up to 8 min)and then decreased.Molding temperature demonstrated a similar trend,where increasing molding temperature initially caused distance to rupture,gel strength,and hardness to increase until reaching a peak,after which they decreased.However,moisture retention and sensory quality displayed a consistent increase with molding temperature(plateauing at 90℃).Further,an initial increase in molding time resulted in higher values for distance to rupture,gel strength,hardness,cohesion,and chewiness before gradually decreasing.In contrast,moisture retention and sensory qualities exhibited a sharp initial rise before eventually stabilizing.The maximum values for all these parameters were observed at 16 min of molding time.By utilizing RSM,the optimal parameters for preparing mixed lion’s head meatballs were determined to be a mixing time of 8 min,molding temperature of 91℃,and molding time of 17 minutes.Meatballs produced with these parameters exhibited excellent texture,palatability,and a distinct flavor.
作者
杨眉
安玥琦
任洋莹
易林
徐国栋
熊善柏
YANG Mei;AN Yueqi;REN Yangying;YI Lin;XU Guodong;XIONG Shanbai(National R&D Branch Center for Conventional Fresh Water Fish Processing(Wuhan),Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt,Ministry of Education,College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
出处
《现代食品科技》
CAS
北大核心
2023年第7期227-236,共10页
Modern Food Science and Technology
基金
国家现代农业产业技术体系建设专项(CARS-45)。
关键词
猪肉鱼肉复配
复合调理狮子头
加工工艺
质构特性
pork-fish mixing
mixed lion’s head meatballs
preparation process
textural characteristics
