海鲈鱼鱼松加工工艺研究

摘 要：目的 优化海鲈鱼鱼松加工工艺。方法 以海鲈鱼为原料制备鱼松，通过质构、色差及感官评分确定鱼松加工中蒸煮时间、初炒时间和炒酥时间3个关键工艺参数。在此基础上，以感官评价为指标对单因素试验和正交试验结果分析，获得鱼松的最佳配方，由电子舌、电子鼻检测对感官评价结果进行验证。结果 蒸煮时间20 min、初炒时间10 min，炒酥时间25 min为鱼松最佳加工条件，而影响感官评分的配料因素排序依次为食盐添加量＞豌豆粉添加量＞白砂糖添加量，当添加2%食盐、5%白砂糖、8%豌豆粉制备的鱼松品质最好。结论 一定工艺条件下，食盐添加量对海鲈鱼鱼松感官品质有较大影响，本研究可为工业化生产海鲈鱼鱼松产品提供参考。

Study on the processing technology of Lateolabrax japonicas dried fish floss

Objective To optimize the processing technology of Lateolabrax japonicas dried fish floss. Methods The fish floss was prepared with Lateolabrax japonicas as the raw material, and 3 key process parameters of cooking time, initial frying time and fried crisp time were determined by texture, color difference and sensory evaluation. On this basis, the results of single factor test and orthogonal test were analyzed with sensory evaluation as an index, and the optimal formula of fish floss was obtained. The sensory evaluation results were verified by electronic tongue and electronic nose detection. Results The best processing conditions for fish floss were 20 min cooking time, 10 min initial frying time and 25 min fried crisp time. The order of ingredient factors that affect sensory scores was salt addition>pea flour addition>white sugar addition, the quality of fish floss prepared with 2% salt, 5% white sugar, and 8% pea flour was best. Conclusion Under certain process conditions, the salt addition has a great influence on the sensory of Lateolabrax japonicas fish floss. This experiment results can provide a reference for the industrial production of Lateolabrax japonicas fish floss products.