摘要 在干腌鱼制品加工过程中,鱼肉中脂质在外界工艺条件的作用下反应产生醛、醇、酮、酯和烃类等小分子挥发性物质,形成干腌鱼产品独特的风味,但脂质的过度氧化会使干腌鱼产品发生酸败,产生令人不愉快的气味并降低了产品的食用价值。为探讨工艺条件对干腌鱼制品脂质水解氧化的影响,优化干腌鱼制品食用品质,文章探讨了加盐量、风干温度和风干时间对干腌鱼制品酸价(AV)、过氧化值(POV)、TBARs和感官评分的影响。单因素试验及响应面试验结果表明,干腌马鲛鱼最佳加工工艺为:加盐量4.5%,风干温度15.5 ℃,风干时间5.5 d。使用优化工艺得到的干腌马鲛鱼,感官评分为85.53分,酸价为8.12 mg/g、过氧化值为0.23 g/100 g、TBARs值为3.78 mg/kg。 During the processing of dry-cured fish products,the lipids in fish meat react under the action of external process conditions to produce small molecular volatile substances such as aldehydes,alcohols,ketones,esters and hydrocarbons,forming the unique flavor of dry-cured fish products.However,the excessive oxidation of lipids could cause rancidity of dry-cured fish products,produced unpleasant odors and reduced the edible value of the products.In order to explore the influence of process conditions on the lipid hydrolysis and oxidation of dried-cured fish products and optimize the edible quality of dried-cured fish products,this article explored the effects of salt addition,air-drying temperature and air-drying time on the acid value,peroxide value,TBARs of dried salted fish products,and sensory scores.The results of single factor experiment and response surface experiment showed that the best processing technology for dry-cured mackerel was:adding salt 4.5%,air-drying temperature 15.5 ℃,air-drying time 5.5 d.The dry-cured mackerel obtained by the optimized process had a sensory score of 85.53 points,an acid value of 8.12 mg/g,a peroxide value of 0.23 g/100 g,and a TBARs value of 3.78 mg/kg.
出处 《食品科技》 CAS 北大核心 2021年第3期116-124,共9页 Food Science and Technology
基金 国家重点研发项目(2018YFD0901003) 2019年仲恺农业工程学院研究生科技创新基金项目(KJCX2019013)。
关键词 干腌鱼 响应面分析 加工工艺 脂质氧化 dry-cured fish response surface analysis processing technology lipid oxidation
