真空浸渍处理对调理草鱼片品质的影响

目的探究真空浸渍处理时,浸渍真空度和处理时间对草鱼片品质的影响,优化草鱼片调理工艺参数。方法采用真空浸渍法加工调理草鱼片,设计了响应面试验,研究浸渍真空度、处理时间和食盐添加量对草鱼片感官评分、NaCl含量和磷含量的影响,并以感官评分为指标优化了草鱼片调理工艺参数。结果浸渍真空度和处理时间对草鱼片色度、增重率、NaCl含量、感官评分均有显著影响,而浸渍真空度还对鱼片持水性有显著影响(P0.05)。随着浸渍真空度升高、处理时间延长,调理草鱼片的增重率、持水性和NaCl含量逐渐增加,而调理草鱼片白度下降。浸渍加工草鱼片的适宜调理工艺参数为浸渍真空度80 kPa、食盐添加量1%、处理时间6 h。在该条件下,调理草鱼片的感官评分最高。结论使用真空浸渍处理可获得品质优良的调理草鱼片,且所得调理草鱼片的NaCl、磷含量符合GB2760-2014《食品安全国家标准食品添加剂使用标准》的相关要求,可应用于实际生产。

Effect of vacuum impregnation on quality of seasoned grass carp fillets

Objective To explore the effects of impregnation vacuum degree and processing time on the qualities of grass carp fillets, and to optimize the processing parameters of grass carp fillets. Method Grass carp fillets were processed by vacuum impregnation. A response surface test was designed to study on the effects of impregnation vacuum degree, processing time, and salt content on the sensory scores, NaCl contents, and phosphorus contents of grass carp fillets. Moreover, the processing parameters of grass carp fillets were optimized according to the sensory evaluation results. Results The color, weight gain rates, NaCl content, and sensory scores of grass carp fillets were effected by the impregnation vacuum degree and the processing time significantly, and the water holding capacity of fish fillets was also influenced by the impregnation vacuum degree significantly (P<0.05). With the increase of the impregnation vacuum and the processing time, weight gain rates, water holding capacity, and NaCl content of grass carp fillets increased gradually, while the whiteness of grass carp fillets decreased. The appropriate processing parameters for grass carp fillets were: 80 kPa impregnation vacuum, 1% salt content, and 6 h processing time. Under the appropriate conditions, the sensory scores of seasoned grass carp fillets was the highest. Conclusion Vacuum dipping treatment can be used to obtain high-quality conditioning grass carp fillets, the NaCl and phosphorus content of the resulting conditioning grass carp fillets meets the relevant requirements of GB2760-2014 National food safety standard-Standards for use of food additives, and it can be applied to actual production.