| 熏制即食罗非鱼片的色泽优化工艺研究 |
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| 引用本文： | 盛金凤, 刘小玲, 何虹, 姜元欣. 熏制即食罗非鱼片的色泽优化工艺研究[J]. 食品工业科技, 2012, (10): 238-242. DOI: 10.13386/j.issn1002-0306.2012.10.078 |
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| 作者姓名： | 盛金凤 刘小玲 何虹 姜元欣 |
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| 作者单位： | 1.广西大学轻工与食品工程学院 |
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| 基金项目： | 罗非鱼加工技术研究与产品开发(桂科攻11107005-2) |
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| 摘 要： | 为获得色泽良好的熏制即食鱼片,以感官评定结合分光测色分析的方法,考察加工中的熏制、腌制、干燥及熟化杀菌工艺步骤及其参数对熏制即食鱼片产品色泽的影响,结果表明熏制方式、干燥条件和熟化方式对产品的色泽影响显著。鱼肉经浓度3mL/100mL的烟熏液A浸渍1h,60℃热风条件下干燥7h,真空包装后100℃条件下蒸煮熟化15min,得到的产品色泽金黄,受消费者喜爱。
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| 关 键 词： | 熏制 罗非鱼 即食 色泽 |
Study on color improving process of instant smoked Tilapia fillets |
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| SHENG Jin-feng,LIU Xiao-ling,HE Hong,JIANG Yuan-xin. Study on color improving process of instant smoked Tilapia fillets[J]. Science and Technology of Food Industry, 2012, 33(10): 238-242. DOI: 10.13386/j.issn1002-0306.2012.10.078 |
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| Authors: | SHENG Jin-feng LIU Xiao-ling HE Hong JIANG Yuan-xin |
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| Affiliation: | (College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China) |
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| Abstract: | In order to obtain attractive color of smoked instant Tilapia fillets,the sensory evaluation methods and chromameter were combined to study optimal processing condition of fillets,including concentration of smoked liquid,curing process,drying time and thermal treatment.It was found that smoking methods,drying time and thermal condition had significant influence on the color of product.The best conditions were:Dipping in 3mL/100mL liquid smoking solution A for 1h,drying at 60℃ for 7h and cooking at 100℃ for 15min after vacuum packing |
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| Keywords: | smoked Tilapia instant color |
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