摘要
以信阳南湾鱼、葛根为原料制备葛粉鱼丸,以期丰富鱼丸制品预制菜的产品类型.以感官评分和质构参数为评价指标,研究葛粉、葱姜汁、玉米淀粉、食盐、蔗糖的添加量对葛粉鱼丸品质的影响,通过模糊数学模型建立感官评价体系与响应面实验联用对葛粉鱼丸的制备工艺进行优化,并对优化后葛粉鱼丸的理化指标和微生物指标进行测定.结果表明,当葛粉添加量(以鱼肉质量计)为7.9％、葱姜汁添加量为90％、玉米淀粉添加量为6.0％、食盐添加量为2.1％、蔗糖添加量为1.20％时,所得葛粉鱼丸风味独特,感官评分可达90.6分,弹性可达3.63 mm,颜色雪白,脂肪含量为2.11 g/100 g,蛋白质含量为12.13 g/100 g,挥发性盐基氮含量和致病菌数量均在国家标准规定的范围内,是一种低脂肪、高蛋白质、安全可食用的鱼丸制品.
Abstract
With Nan wan fish from Xinyang and kudzu as the raw materials,kudzu powder fish balls are prepared,in order to enrich the types of fish ball product prepared dishes.With sensory scores and texture parameters as the evaluation indexes,the effects of the addition amount of kudzu powder,scallion and ginger juice,corn starch,salt and sucrose on the quality of kudzu powder fish balls are investigated.The sensory evaluation system established through fuzzy mathematics model is combined with response surface experiment to optimize the preparation process of kudzu powder fish balls,and the physicochemical and microbial indexes of the optimized kudzu powder fish balls are determined.The results show that when the addition amount of kudzu powder(based on the mass of fish),scallion and ginger juice,corn starch,salt and sucrose is 7.9％,90％,6.0％,2.1％,1.20％respectively,the obtained kudzu powder fish balls have unique flavor,with the sensory score of 90.6 points,elasticity of 3.63 mm,white color,fat content of 2.11 g/100 g,and protein content of 12.13 g/100 g.The content of volatile basic nitrogen and the number of pathogenic bacteria are within the range specified by national standards,making it a kind of low-fat,high-protein,safe and edible fish ball product.
基金项目
河南省高等学校重点科研项目(22B550016)
信阳农林学院南湾鱼制品开发与应用科技创新团队(XNKJTD-002)
信阳农林学院高水平科研孵化器建设基金(FCL202110)
信阳农林学院高水平科研孵化器建设基金(FCL202014)
信阳农林学院青年基金项目(QN2023032)
维普
万方数据