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投稿时间：2022-10-18
投稿时间：2022-10-18
中文摘要: 探究腌制料配比和加工工艺对即食红鱼片品质的影响，研发一种低钠盐腌制的即食红鱼片产品。以红鱼作为研究对象，模糊数学感官评价法为主要考察指标，利用质构、色差等技术，研究低钠盐腌制工艺和烘干油炸工艺对即食红鱼片品质的影响。确定的最佳腌制料配比：低钠盐6 g/100 g、白砂糖5 g/100 g、生抽3.0 g/100 g、料酒150 g/100 g、白醋2.0 g/100 g、碳酸氢钠0.6 g/100 g、辣椒面9 g/100 g，最佳的加工条件：烘干温度50 ℃、烘干时间3 h、油炸温度160 ℃、油炸时间3.0 min。该配方下得到的低钠盐腌制即食红鱼片色泽金黄，有嚼劲，咸淡适中。
Abstract:The effects of the proportion of pickling spices and processing technology on the quality of instant Lutjanus sanguineus fillets were studied，and a kind of instant fillets cured with low sodium salt was developed.Lutjanus sanguineus was taken as the research object，and the fuzzy mathematics sensory evaluation method was used as the main investigation index.Texture and chromatic aberration techniques were adopted to study the effects of the low sodium salt curing process and drying and frying process on the quality of instant Lutjanus sanguineus fillets.The optimum proportion of pickling spices was determined as follows：low sodium salt of 6 g/100 g，sugar of 5 g/100 g，soy sauce of 3 g/100 g，cooking wine of 150 g/100 g，white vinegar of 2.0 g/100 g，sodium bicarbonate of 0.6 g/100 g，and chili powder of 9 g/100 g. The best processing conditions were as follows：drying temperature of 50 ℃，drying time of 3 h，frying temperature of 160 ℃，and frying time of 3.0 min.The instant Lutjanus sanguineus fillets cured with low sodium salt with this formula are golden，chewy，and moderately salty.
文章编号：202404016 中图分类号： 文献标志码：
基金项目:广东省重点领域研发计划项目（2021B0202060001）；广东省现代农业产业技术体系创新团队建设专项资金项目（2022KJ151）；湛江市科技计划项目（2020A03009）
| 作者 | 单位 |
| 何晓彤1，许志平1，邓旗1，龚丽2，孙力军1*，房志家1，余允晴1，罗柏林1 | 1.广东海洋大学食品科技学院，广东省水产品加工与安全重点实验室，广东省海洋生物制品工程实验室，广东省海洋食品工程技术研究中心，水产品深加工广东普通高等学校重点实验室，广东湛江 524088；2.广东省现代农业装备研究所，广东广州 510630 |
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