摘要
目的开发草鱼调理制品最佳麻辣配方并研究其贮藏品质。方法以草鱼为主要原料,感官评价为主要判别依据,通过单因素和正交试验优化原味配方(料酒、姜粉、食盐、味精和白砂糖)的添加量,再利用单因素和正交试验优化麻辣调味料(花椒、辣椒和胡椒)的添加量,最后对产品在–18℃条件下的贮藏品质变化情况进行研究。结果产品最佳原味配方为料酒1.6%,姜粉0.2%,食盐1.5%,味精1.0%,白砂糖2.0%;3种麻辣调味料的最适添加量为花椒0.3%,辣椒0.4%,胡椒0.3%;鱼肉调理制品在–18℃冻藏条件下品质保持良好,货架期至少可保持2个月,添加聚赖氨酸后产品的品质得到了更好地保持。结论本配方鱼肉调理制品麻辣鲜香且货架期长,为鱼肉调理制品的开发和贮藏保鲜提供了参考。
Objective To develop the best spicy recipe for grass carp conditioning products and research the storage quality.Methods With grass carp as the main raw material and sensory evaluation as the main discrimination basis,the original flavor formula(cooking wine,ginger powder,salt,monosodium glutamate and white granulated sugar)and the spicy seasoning(Chinese prickly ash,chilli and pepper)was optimized by single factor and orthogonal test.Finally,the change of storage quality of the product at–18℃was studied.Results The best original flavor formula of the product was 1.6%of cooking wine,0.2%of ginger powder,1.5%of salt,1.0%of monosodium glutamate,2.0%of sugar.The optimal addition amount of 3 kinds of spicy seasoning was 0.3%of sichuan peppercorns,0.4%of chili peppers and 0.3%of pepper.The quality of fish-conditioned products was maintained at–18℃,and the shelf life could be maintained for at least 2 months.The quality of the product was better maintained after the addition of polylysine.Conclusion The fish conditioning products of this formula are spicy and fragrant and have a long shelf life,which provides a reference for the development and storage of fish conditioning products.
作者
郭星月
窦高乐
艾有伟
侯温甫
GUO Xing-Yue;DOU Gao-Le;AI You-Wei;HOU Wen-Fu(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Fresh Food Engineering and Technology Research Center of Hubei Province,Wuhan 430023,China)
出处
《食品安全质量检测学报》
CAS
2020年第13期4464-4472,共9页
Journal of Food Safety and Quality
基金
湖北省高等学校优秀中青年科技创新团队计划项目(T201809)。
关键词
草鱼
调理制品
正交试验
保鲜
grass carp
conditioning products
orthogonal experiment
keep fresh
