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当前位置: 首页 > 文章 > 液熏鲟鱼片生产工艺优化与品质影响分析 农业机械学报 2016,47 (6) 235-241
Position: Home > Articles > Optimization of Liquid Smoking Processing and Its Effect on Quality of Sturgeon Fillets Transactions of the Chinese Society for Agricultural Machinery 2016,47 (6) 235-241

液熏鲟鱼片生产工艺优化与品质影响分析

作  者：
桂萌;林佳;马长伟;李平兰
单  位：
中国农业大学食品科学与营养工程学院
关键词：
鲟鱼;液熏;风味物质;工艺优化
摘  要：
研究了液熏鲟鱼片的加工工艺及其对品质的影响,以期为液熏鲟鱼片产品开发提供理论指导。从烟熏液种类、烟熏液质量分数、液熏时间和干燥时间4个方面对烟熏鲟鱼片的工艺进行了优化。结果表明,山楂核烟熏香味料Ⅱ号,烟熏液质量分数5%,液熏3 h,85℃干燥2 h处理条件下液熏鲟鱼片具有浓郁而宜人的烟熏风味。进一步从微生物、含水率、粗蛋白、脂肪、盐分、有效酸度(p H值)、挥发性盐基氮(TVB-N)、苯并芘和挥发性风味成分方面评价鱼片液熏干燥后品质的变化,结果表明鲟鱼片总菌数由液熏前2×10~3CFU/g减少为液熏后5×10~2CFU/g,酚类物质相对含量由液熏前0.89%升高到液熏后8.62%。鲟鱼片液熏干燥后含水率减少而粗蛋白、粗脂肪含量升高,产品中未检出致病菌,苯并芘含量(质量比)仅为0.22μg/kg。以上研究结果表明经本试验优化工艺制得的液熏鲟鱼片产品微生物及苯并芘含量符合相关标准,且风味良好,适宜进行大规模生产和推广。
译  名：
Optimization of Liquid Smoking Processing and Its Effect on Quality of Sturgeon Fillets
作  者：
Gui Meng;Lin Jia;Ma Changwei;Li Pinglan;College of Food Science and Nutritional Engineering,China Agricultural University;Beijing Fisheries Research Institute;
关键词：
sturgeon;;liquid smoking;;flavor components;;process optimization
摘  要：
In order to provide theoretical guidance for producing liquid smoking sturgeon fillets,the liquid smoking processing technology and effects of liquid smoking process on the quality of sturgeon fillets were studied. The type and concentration of liquid smoke,smoking time and drying time of liquid smoking process were optimized. The results indicated that desirable sensorial characteristics with intense and pleasant taste were acquired when diped in 5% hawthorn kernel smoked flavor II for 3 h and dried at85℃ for 2 h. Microbiology,moisture content,crude protein,crude fat,salt content,p H value,total volatile basic nitrogen( TVB-N),benzopyrene and volatile components were determined to evaluate the effect of liquid smoking process on sturgeon fillets. The results showed that total viable count was reduced from 2 × 10~3 CFU/g to 5 × 10~2 CFU/g and the relative content of phenolic compounds was increased from0. 89% to 8. 62% during the process. Meanwhile,the moisture content was decreased and crude protein content and crude fat content were increased. In addition,theliquid smoked sturgeon fillets contained no pathogenic bacteria and 0. 22 μg/kg benzopyrene. The results suggested that the liquid smoking processing technology of sturgeon fillets should be proposed in market promotion for the products,and it meets national standards in microbiology and benzopyrene with desirable taste.

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