[1]刘念,黄琪琳等.以酵母抽提物为基料的调理配方对黑鱼片感官品质和质构特性的影响[J].中国调味品,2021,46(4):25-30.
 Effect of Yeast Extract-based Formulations on the Sensory Quality and Texture of Snakehead Fish Fillets[J].CHINA CONDIMENT,2021,46(4):25-30.
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以酵母抽提物为基料的调理配方对黑鱼片感官品质和质构特性的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年4期
页码:
25-30
栏目:
出版日期:
2021-04-09

文章信息/Info

Title:
Effect of Yeast Extract-based Formulations on the Sensory Quality and Texture of Snakehead Fish Fillets
作者:
刘念黄琪琳等
文献标志码:
A
摘要:
本研究以黑鱼片为对象,采用真空滚揉的方式对鱼片进行调理,以酵母抽提物、食盐、柠檬酸钠、蔗糖添加量为单因素研究调理配方对黑鱼片感官品质、质构特性及色度的影响,并采用正交试验法优化得出酵母抽提物等最佳调理配方。结果表明,酵母抽提物对黑鱼片有显著的增味抑腥效果,明显改善了调理鱼片的感官品质;在一定程度上可以调节鱼片的硬度,改善鱼肉质地;也会赋予鱼片淡淡的黄色。最佳的调理配方为:食盐添加量2%、酵母抽提物添加量2%、蔗糖添加量1%、柠檬酸钠添加量1%,在最佳配方下真空滚揉加工的调理黑鱼片咸淡适中,色泽、口感、风味俱佳。
Abstract:
In this study, snakehead fish fillets were treated by vacuum tumbling, and the effects of condiment formulations on sensory quality, texture and chromaticity of snakehead fish fillets were investigated by using yeast extract, salt, sodium citrate and sucrose as single factors, and the condiment formulations such as yeast extract were optimized by orthogonal test. The results indicated that the addition of yeast extracts significantly improved the sensory quality of the snakehead fish fillets, especially enhancing umami and inhibiting fishy-odor, while regulating the hardness and endowing with a faint yellow color. The best condiment formula is salt addition 2%, yeast extract addition 2%, cane sugar addition 1%, and sodium citrate addition 1%. Under vacuum tumbling processing with best condiment formula , the snakehead fish fillets have good saltiness, color, taste and flavor.
更新日期/Last Update: 2021-04-09