摘要
通过感官评价和测定氨基态氮含量的方法分别研究食盐添加量、盐渍温度、盐渍时间对烟熏香糟鱼产品品质的影响。再应用响应曲面法设计和试验得到烟熏香糟鱼最优的腌制条件为:食盐用量8.8%、盐渍时间4.0 h、盐渍温度10℃;验证试验结果表明,上述优化条件是可靠的;并得到了烟熏香糟鱼感官品质总分与各因素间相互关系数学模型。
The effects on the quality of the end fumigating vinasse fish product was evaluated by the methods of sensory evaluation and determination of amino nitrogen content with different addition of the salt added, the curing temperature and time. The optimal curing conditions obtained by response surface method were as follows： salt 8.8%, curing temperature 10℃, curing time 4.0 h. Validation results show that the optimal conditions to be reliable; and get the interrelationship model between total sensory quality of fumigating vinasse fish and various factors.
出处
《食品工业》
北大核心
2011年第3期69-72,共4页
The Food Industry
基金
天津市科技支撑计划重点项目(编号08ZCKFNC01000)
国家农业科技成果转化资金项目(编号2009GB2A100016)
塘沽区科技创新专项资金项目(编号2009cx07-03)
关键词
响应曲面
淡水鱼
腌制
response surface
freshwater fish
curing.
