Effects of Different Treatment Conditions of Auricularia auricula on Quality of Fish-Flavored Shredded Pork
To optimize the pretreatment process of Auricularia auricula in fish-flavored shredded pork,different treatments are conducted on Auricularia auricula in fish-flavored shredded pork.Single factor test and response surface optimization test are used to investigate the effects of the width of shredded Auricularia auricula,brittleness preservation liquid NaCl mass fraction,brittleness preservation liquid CaCl2 mass fraction,brittleness preservation time and blanching time on the quality of fish-flavored shredded pork.Three factors such as the width of shredded Auricularia auricula,brittleness preservation liquid NaCl mass fraction and brittleness preservation time that have significant effects on the results are screened for response surface test.The results show that the optimal pretreatment process is the width of shredded Auricularia auricula of 6.77 mm,brittleness preservation liquid NaCl mass fraction of 0.92％,brittleness preservation liquid CaCl2 mass fraction of 0.2％,brittleness preservation time of 34.50 min and blanching time of 60 s.At this time,the sensory score is the highest.Meanwhile,the changes of texture,color difference,peroxide value,total bacterial count and volatile flavor substances of fish-flavored shredded pork frozen at-18 ℃ for 15 d are investigated in this study,which has provided certain references for the industrial production of fish-flavored shredded pork.
万方数据
维普
