大黄鱼鱼卵腌制工艺的优化

为研究大黄鱼鱼卵的最佳腌制工艺，通过单因素实验考察食盐种类、食盐添加量、腌制时间以及腌制温度对大黄鱼鱼卵腌制过程中氯化物含量、挥发性盐基氮（TVB-N）含量、水分含量、菌落总数、色泽以及质构特性的影响，并进行了感官评价。在此基础上，以感官评价及菌落总数为响应值，通过响应面法优化了大黄鱼鱼卵腌制工艺。结果显示，细盐腌制的鱼卵TVB-N含量和菌落总数均低于粗盐腌制的鱼卵；在食盐添加量为10%时，L*值最高,有较好的感官品质；腌制温度5℃时，硬度及咀嚼性适宜,菌落总数符合相关标准；腌制55 d时，菌落总数较低，感官评价分数最高。得到的大黄鱼鱼卵腌制最佳工艺为：食盐添加量10.69%、腌制温度5.0℃、腌制时间55.51 d。在此条件下，腌制大黄鱼鱼卵感官评分为82.50分，菌落总数为5.32 lg CFU/g。获得的鱼卵腌制品具有良好的食用品质。

Optimization of the Curing Process of Large Yellow Croaker Roe

In order to study the optimal curing process of large yellow croaker roe, the effect of salt type, salt addition, curing time and curing temperature on the chloride content, volatile salt nitrogen (TVB-N) content, moisture, the total number of colonies, color, texture and sensory evaluation of cured large yellow croaker roe was investigated. On this basis, the curing process of large yellow croaker roe was optimized by response surface methodology with sensory evaluation and large yellow croaker roe as response values. The results showed that the TVB-N content and the total number of colonies of cured large yellow croaker roe with fine salt were lower than those cured with coarse salt. At 10% salt addition, L* value was the highest, and the sensory quality was better. At the curing temperature of 5 ℃, the hardness and chewiness were suitable, and the total number of colonies conformed to relevant standard. When curing for 55 d, the total number of colonies was lower and the sensory evaluation score was the highest. The best process for curing large yellow croaker roe was as follows: The salt addition was 10.69%, the curing temperature was 5.0 ℃, and the curing time was 55.51 d. Under this condition, the sensory score of cured large yellow croaker roe was 82.50 and the total number of colonies was 5.32 lg CFU/g. The obtained cured large yellow croaker roe products had good edible quality.