调味阿根廷滑柔鱼烤制休闲食品加工工艺优化

Optimization of processing technology for grilled snack food of seasoned Illex argentinus

中文关键词:  阿根廷滑柔鱼  休闲食品  调味  烤制  工艺优化

英文关键词:Illex argentinus  snack food  seasoning  grill  process optimization

中文摘要:

      目的 优化调味阿根廷滑柔鱼烤制休闲食品加工工艺。方法 以感官评分、硬度、弹性、咀嚼性等为指标, 通过单因素考察结合正交实验优化调味配方和烤制工艺, 采用电子舌和电子鼻分别测试调味烤制产品的风味和滋味, 并对产品的微生物限量进行测评。结果 最佳工艺参数为: 食盐1.0%、白糖7%、烧烤料1.3%、生抽2%、老抽0.5%、料酒2%, 烤制时间8 min、烤制温度180℃、鱿鱼圈厚度4 mm, 产品质地富有弹性、色泽均匀、咀嚼性良好、腥味减少、香味和滋味增加。经真空包装、灭菌的产品符合GB 10136—2015《食品安全国家标准 动物性水产制品》“微生物限量”要求。结论 最佳工艺下调味阿根廷滑柔鱼烤制休闲食品的感官品质良好、具有独特风味和滋味, 安全卫生。本研究为阿根廷滑柔鱼预制食品的进一步开发提供了技术和理论支持。

英文摘要:

      Objective To optimize the processing technology for grilled snack food of seasoned Illex argentinus. Methods The sensory score, hardness, elasticity and chewiness were selected as the evaluation indicators, the seasoned formula and baking process were optimized through single factor test combined with orthogonal test, the volatile profiles and tastes of the baked products were analyzed using electronic tongue and e-nose, and the microbial limit of the products were investigated. Results The optimal process parameters were 1.0% salt, 7% sugar, 1.3% barbecue material, 2% light soy sauce, 0.5% dark soy sauce, and 2% cooking wine; the roasting time was 8 minutes, the roasting temperature was 180℃, and the thickness of the squid ring was 4 mm. The grilled snack food of seasoned Illex argentinus had elastic texture, uniform and consistent color, and finer chewiness, with less fishy odor and increased aroma and taste. The vacuum packing and sterilized products had met the Microbial limit requirements of GB 10136—2015 National standard of food safety-Animal aquatic products. Conclusion Manufactured under the optimal conditions, the grilled snack food of seasoned Illex argentinus has good sensory evaluation, unique flavor and taste, with good hygiene and safety. This research has provided technical and theoretical supports for the further development of prepared food of Illex argentinus.