【作者】 吴晓琛；

【导师】 许学勤；

【作者基本信息】 江南大学 ， 食品科学， 2008， 硕士

【摘要】 腌鱼是深受我国人民喜爱的传统水产制品。但传统腌鱼盐分高、食用不便,因而,近年来人们一直在探索对这类传统制品进行改进。虽然一些着眼于加快腌制速度和降低腌鱼盐含量等方面的工艺研究取得了一些进展,但由此也引出诸如鱼肉质地、风味和保质期等方面的不足。鉴于酸对蛋白质有特殊作用,因此,本论文提出酸辅助方式对淡水鱼进行腌制的尝试,并将腌成的鱼进一步加工成方便制品。论文以草鱼为研究对象,对酸辅助腌鱼各相关因素的效应,以及酸辅助腌草鱼方便制品的工艺进行了实验研究。首先,围绕酸辅助腌制工艺进行基础研究。结果表明:盐腌液中添加食醋助腌,其腌制品质优于添加乳酸和柠檬酸的腌制;酸辅助腌制可缩短腌制时间。当盐腌液辅以3%的食醋进行腌制时,腌鱼样品在感官品质、质构和保藏性等方面的综合效果最佳;采用酸辅助腌制的加工方式,所得产品能很好地保持原有的外形和颜色,具有良好口感,鱼肉盐含量为6%,细菌总数少于20000 cfu/g,TBVN指数小于60mg/100g,符合低盐、安全的要求和盐渍鱼卫生标准(GB 10138-2005)。其次,进行了由酸辅助腌制鱼加工成方便制品的工艺研究。取得的最佳工艺条件为:腌制液中盐质量分数8%、液固比2:1、混合腌制(盐、酸、调味料)时间确定为2.2h,脱水温度50℃、脱水时间3h,熟化温度121℃、熟化时间3min。再次,建立了感官和质构的评定指标,感官评定中风味和综合,口感与综合具有显著相关性,感官评定和弹性具有显著正相关性。最后,以微生物和感官评定指标,通过加速保藏(37℃、47℃)试验,对酸辅助腌鱼方便制品的货架期进行了预测,结果表明,该制品在20℃时的贮藏货架寿命为6个月。更多还原

【Abstract】 Salted fish is one of the traditional quotic products which is deeply loved by Chinese pepole. However, owing to the high salt content and the discommodiousness in consume of traditonal salted fish, many reseaches have been carried out to improve this traditional products for years. Though there are some advances in quicken salted and lowering salt content of salted fish, on the other hand, new defects such as texture, flavor and shelf-life of salted fish by using those new methods had came out. Based on the fact that acid have special effect on proteins, therefore, this paper offered a new acid-aided bloating method, and followed by processing the salted fish into a convenient product. The effects of the correlative factors in the process and the process of the convenient product were studied by bloating grass carp.Firstly, reseaches were carried out around the basic technology of acid-aided salting of fish. The results indicated that acetic acid treatment results were superior to lactic acid or citric acid, the bloating period was shortened by acid treatment. When the concentration of acid solution was 3%, the sensory quality, texture and shelf life of the product was satisfying. Based on the acid-aided salting process, intrinsical shape, color and taste of the product were kept. In these products, the salt content was 6%, the total number of bacteria was less than 20000 cfu/g, and the TBVN value was less than 60 mg/100 g, which was hypohaline and safe, according to the hygienic standard for salted fish (GB 10138-2005).Secondly, the process of the convenient acid-aided salted grass carp product was studied. The best process conditions were as follows: the salt concentration was 8%, the proportion of liquid and solid was 2:1, the bloating time(the time of bloating, acid treatment,season) was 2.2h, the time of acid treatment was 2.0h and the time of season was 2.4h, the dehydration condition was 50℃3h ,the cooking condition was 121℃3 min.Thirdly, the sensory and texture evaluation standard had been established, the flavor and taste in sensory evaluation and aggregative indicator were interrelated markedly. The results of sensory evaluation had prominent positive correlation to the flexibility in texture evaluation.Finally, through high-temperature (37℃and 47℃) destructive testing, the shelf life of the product was predicted. The results showed that the shelf life of the product was 6 months at 20℃.更多还原