即食调味鲅鱼产品开发及杀菌条件对其品质的影响

为开发一款即食调味鲅鱼产品,通过正交优化确定调味鲅鱼的最佳调味料配方,同时探究不同杀菌条件对产品品质的影响。结果表明:最佳调味配方为白砂糖添加量1 g,辣椒粉添加量2 g,麻椒油添加量2 g,五香粉添加量1.5 g;杀菌条件对调味鲅鱼质构和色差中的硬度、胶着度、咀嚼度和L值影响显著,当杀菌条件为115℃、20 min时,鲅鱼硬度为1405.33±45.30,L值为58.52±0.41,综合感官评分最高。结合菌落总数、感官评价、质构和色差综合分析,最佳杀菌条件为:115℃、20 min。

Development of Ready-to-eat Seasoned Scomberomorus niphonius Product and Effect of Sterilization Conditions on Its Quality

In order to develop a kind of ready-to-eat seasoned Scomberomorus niphonius product,the best seasoning formula is determined by orthogonal optimization,and the effect of different sterilization conditions on the quality of product is also explored.The results show that the best seasoning formula is as follow:white sugar is 1 g,chili powder is 2 g,pepper oil is 2 g,and five spice powder is 1.5 g.The sterilization conditions have significant effects on the hardness,adhesion,chewiness and L value in texture and color aberration of seasoned Scomberomorus niphonius.When the sterilization condition is 115℃,20 min,the hardness of Scomberomorus niphonius is 1405.33±45.30,L value is 58.52±0.41,and the comprehensive sensory score is the highest.Combined with the total number of colonies,sensory evaluation,texture and color aberration analysis,the optimal sterilization condition is 115℃,20 min.