摘要
高温灭菌处理有助于延长鱼糕的常温贮藏时间,但高温灭菌处理会对鱼糕的品质产生不良影响,而复合增稠剂的添加可以有效改善高温灭菌处理造成的不利影响.该研究以色泽、风味、质构特性等为感官评价指标,通过正交试验优化高温灭菌鱼糕的配方,结果显示:当辅料配方为冰水17.5％、复合增稠剂0.5％、肥膘5％时,高温灭菌处理后鱼糕的品质最佳;硬度、弹性、凝聚性、咀嚼性等质构特性、持水性和水分分布的研究结果显示:复合增稠剂的添加有助于减缓鱼糕经高温灭菌处理后的品质劣变;电子舌雷达图和PCA结果显示:复合增稠剂的添加有助于改善高温灭菌鱼糕的风味;加速贮藏试验结果显示:添加了复合增稠剂的高温灭菌鱼糕具有更长的常温贮藏保质期,兼具良好的质构和风味特性.
Abstract
High-temperature sterilization treatment can help prolong the storage time of fish cake at room temperature,but high-temperature sterilization treatment will have a negative effect on the quality of fish cake,while the addition of compound thickener can effectively improve the adverse effects caused by high-temperature sterilization.In this study,with the color,flavor and texture characteristics,etc.as the sensory evaluation indexes,the formula of high-temperature sterilized fish cake is optimized by orthogonal test.The results show that when the formula of auxiliary materials is ice water 17.5％,compound thickener 0.5％and fat 5％,the quality of high-temperature sterilized fish cake is the best.The results of texture characteristics such as hardness,elasticity,cohesion,chewiness as well as water holding capacity and water distribution show that the addition of compound thickener could help slow down the quality deterioration of fish cake after high-temperature sterilization.The results of electronic tongue radar map and PCA show that the addition of compound thickener can help improve the flavor of high-temperature sterilized fish cake.The results of accelerated storage test show that the high-temperature sterilized fish cake added with compound thickener has a longer shelf life at room temperature,and has good texture and flavor characteristics.
基金项目
湖北省技术创新计划重点研发专项(2023BBB130)
NETL
NSTL
万方数据