作　　者： ; ; (席庆）;

机构地区： 广东省水产品加工与安全重点实验室广东湛江524088

出　　处： 《食品工业科技》 2013年第10期146-148,169,共4页

摘　　要： 利用皱纹盘鲍生产即食食品,运用感官模糊综合评判法确定最佳腌制配方,并对腌制过程不同温度条件下食盐渗透规律进行了研究。正交实验结果表明,最佳腌制配方为食盐添加量5%,白糖添加量9%,味精添加量1%,食醋0.15%,此腌制配方所得即食皱纹盘鲍风味、质地、色泽均较好。按照最佳腌制配方,通过对不同温度下(30、40、50℃)腌制过程中食盐渗透量的数据进行拟合,得到相关方程,温度越高渗透速度常数越高;30、40、50℃渗透速度常数分别为0.6224、0.7431、0.8777;要得到食盐含量3.8%的鲍鱼,在最佳腌制配方的腌制溶液中的腌制条件为:30℃-3.78h、40℃-2.95h、50℃-1.99h。本研究为合理控制即食鲍鱼的加工时间及其扩大化工业生产提供一定的基础。 The processing of instant abalone was studied. The fuzzy comprehensive sensory evaluation was used to determine the best curing formula and the osmotic pattern was studied under different temperatures. The experimental results demonstrated that the best curing formula was 5% adding amount of salt,9% adding amount of sugar, 1% adding amount of MSG （monosodium glutamate）,and 0.15% adding amount of vinegar, respectively. In this condition,the flavor,texture,color of the instant abalone proved to be better. The salt content that abalone gained was fitted to an equation, under the condition of best curing formula of different temperature（30,40 and 50~C, respectively）. With the increasing temperature,salt penetration rate constant increased. The salt penetration rate constant of abalone were 0.6224,0.7431, and 0.8777, respectively,curing in 30,40 and 50~C. Based on this function,It could be predicted that to get the 3.8% salt of abalone,it should be curing in the best curing formula solution,under the condition of 30~C-3.78h,40~C-2.95h,50~C-1.99h, respectively. This study was to provide a practical and theoretical basis for controlling processing time and expansion of industrial production of ready-to-eat abalone.

关 键 词： 皱纹盘鲍 腌制配方 模糊综合评判 渗透

领　　域： [轻工技术与工程] [轻工技术与工程]