| 真空低温烹饪鲤鱼工艺优化及其品质 |
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| 引用本文： | 康晓风,黎家奇,闫寒,崔震昆,梁新红,莫海珍.真空低温烹饪鲤鱼工艺优化及其品质[J].食品工业,2020(4):1-5. |
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| 作者姓名： | 康晓风 黎家奇 闫寒 崔震昆 梁新红 莫海珍 |
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| 作者单位： | 河南科技学院食品学院;贺州学院食品与生物工程学院 |
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| 基金项目： | 河南省大宗淡水鱼产业技术体系项目(项目号:S2014-10-G2)。 |
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| 摘 要： | 真空低温烹饪是一种绿色、营养、便捷和安全的新型加工方法。以鲤鱼为原料,采用真空低温烹饪技术,通过单因素试验考察不同腌制时间、烹饪温度、烹饪时间3个工艺参数对真空低温烹饪鲤鱼感官评分值的影响,并利用响应面分析方法,优化试验后确定真空低温烹饪鲤鱼最佳工艺为:腌制时间56.5 min、烹饪温度71.5℃、烹饪时间10.5 min。在此条件下,真空低温烹饪鲤鱼的感官指标,理化指标(TVB-N和TBA),微生物指标均符合规定且优于常规蒸煮鲤鱼。
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| 关 键 词： | 真空低温烹饪 鲤鱼 加工工艺 响应面法 品质测定 |
Process Optimization and Quality of Sous-vide Cooking Carp |
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| KANG Xiaofeng,LI Jiaqi,YAN Han,CUI Zhenkun,LIANG Xinhong,MO Haizhen.Process Optimization and Quality of Sous-vide Cooking Carp[J].The Food Industry,2020(4):1-5. |
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| Authors: | KANG Xiaofeng LI Jiaqi YAN Han CUI Zhenkun LIANG Xinhong MO Haizhen |
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| Affiliation: | (School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003;School of Food Science and Biotechnology,Hezhou University,Hezhou 542899) |
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| Abstract: | Sous-vide cooking is a new processing method which is green,nutritious,convenient and safe.With the fresh carp as raw material,by using sous-vide cooking techniques,through the single factor experiment and sensory evaluation,effects of the three key process parameters of curing time,cooking temperature,cooking time on the production of sous-vide cooking carp were studied.The optimum processing condition was determined by the response surface analysis method as follows:the curing time 56.5 min,the cooking temperature 71.5℃,and the cooking time 10.5 min.Under this condition,sensory indicators,physical and chemical indicators(TVB-N and TBA)and microbial indicators of sous-vide cooking carp all met the requirements and were superior to conventional cooking carp. |
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| Keywords: | sous-vide cooking carp processing technology response surface method quality determination |
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