预腌制配料对大麻哈鱼肉品质的影响-《中国调味品》

文章信息/Info

Title:: Effect of different pre-salting recipes on quality of oncorhynchus keta

摘要:: 目的研究预腌制配料对大麻哈鱼肉品质的影响并确定最佳配料配方。方法将预腌制配料上浆至大麻哈鱼肉中并进行预油煎处理，通过测定预油煎大麻哈鱼肉的出品率、剪切力、盐度、水分含量和感官评价，研究食盐、料酒、生抽和五香粉4种预腌制配料对大麻哈鱼肉品质的影响。在单因素试验的基础上，进行了正交试验，得到4种上浆配料对大麻哈鱼肉感官影响的最适添加量。结果当食盐、料酒、生抽和五香粉分别为大麻哈鱼肉质量的1%、8%、2.4%和0.7%时，大麻哈鱼肉具有最佳的品质特性。结论本试验的研究为未来大麻哈鱼方便食品的工业化生产提供了一定的技术参数。

Abstract:: Objective The effect of different pre-salting recipes on quality of oncorhynchus keta was studied. Methods Pre-salting recipes were starched onto the oncorhynchus keta and prepared for prefrying. The yield，shear force，salinity，water content and sensory evaluation of the oncorhynchus keta were determined to study the effect of salt，cooking wine，light soy sauce and Chinese five spice on the quality of oncorhynchus keta. On the basis of the single factor test，sensory quality of orthogonal test was carried out in order to get the optimum addition of pre-salting recipes of oncorhynchus keta. Results The results showed the optimal recipe for pre-fried oncorhynchus keta，was 1% of salt，8% of cooking wine，2.4% of light soy sauce，and 0.7% of Chinese five spice(content of raw meat)，in which the pre-fried oncorhynchus keta showed the best quality characteristics. Conclusion The study partly provides the technical parameters for oncorhynchus keta convenient food production in future .