| 感官评定在养殖大黄鱼烟熏加工研究中的应用 |
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| 引用本文： | 王宏海,戴志远,翁丽萍. 感官评定在养殖大黄鱼烟熏加工研究中的应用[J]. 食品与发酵工业, 2008, 34(7) |
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| 作者姓名： | 王宏海 戴志远 翁丽萍 |
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| 作者单位： | 1. 浙江工商大学水产品加工研究所,浙江杭州,310035
2. 浙江省水产流通与加工协会,浙江杭州,310005 |
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| 基金项目： | 国家高技术研究发展计划(863计划)，浙江省海洋开发管理专项基金，浙江省科技攻关项目 |
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| 摘 要： | 利用感官评定结果作为养殖大黄鱼烟熏加工研究中烟熏工艺技术参数确定的重要依据。研究结果表明,养殖大黄鱼烟熏最佳工艺技术参数为:烟熏温度45℃、烟熏时间15 min、熏烟浓度50%、喷淋水全开。在此工艺条件下生产的烟熏养殖大黄鱼最适合大众的口味,可作为产业化生产的依据。
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| 关 键 词： | 大黄鱼 感官评定 烟熏 |
Application of Sensory Evaluation in Research of Smoked Pseudosciaena crocea (Richardson) |
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| Wang Honghai,Dai Zhiyuan,Weng Liping. Application of Sensory Evaluation in Research of Smoked Pseudosciaena crocea (Richardson)[J]. Food and Fermentation Industries, 2008, 34(7) |
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| Authors: | Wang Honghai Dai Zhiyuan Weng Liping |
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| Abstract: | The process parameters in cultured Pseudosciaena crocea (Richardson) smoking was achieved on the basis of sensory evaluation.The results shows the best condition as follow:smoking-temperature is 45℃,smoking-time is 15min,smoking-concentration is 50%,and spray-water is 100%.The cultured Pseudosciaena crocea smoked at this condition was most popular,which can be the base of industrialized pro- duction. |
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| Keywords: | Pseudosciaena crocea (Richardson) sensory evaluation smoking |
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