【摘要】 低值鱼蛋白先经热塑挤压蒸煮处理得到具备肉类咀嚼感的组织化挤出物,以此为基料开发模拟肉类产品。以食盐、蔗糖和柠檬酸的添加量分别作为栅栏因子调节参数,跟踪研究各个栅栏因子对模拟食品感官质量的影响,感官质量评价指标包括触感(咀嚼感)、味感和嗅感。结果表明:组织化鱼肉模拟食品具有很好的感官质量,在新型模拟食品的开发中有很好的研究前景;采用中心复合设计,得到各个栅栏因子调节参数与模拟产品感官质量之间关系的拟合模型,由此得出食盐、蔗糖和柠檬酸3个栅栏因子调节参数对调节产品咀嚼感和味感有显著作用,而该3个因素对产品的嗅感影响不显著。此外,利用热塑挤压蒸煮技术得到的组织化鱼蛋白基料的质构稳定,在研制模拟食品过程中,该基料仍旧保持原有的类肉咀嚼特征,这是新型模拟产品研发的前提。更多还原

【Abstract】 Textured fish protein was prepared from low-value fish protein as raw materials by thermoplastic twin extrusion cooking.The extrudates obtained were used as intermediates to produce value-added novel imitation foods by hundle technology.Second-order regression Central Composite Design was employed in the experimental design,based on primary research findings,additions of salt,saccharose and citric acid were selected as independent variable to adjust hundle factors,meanwhile eating quality was indicated by sensory quality parameters(response variables) including chewness,favorite scores of taste and odor.It was found that the interaction between hundle-factor adjusting parameters and sensorial quality parameters were complex.Results showed that all the chosen hundle factors influenced the chewness and the taste very significantly(P<0.01),meanwhile the correlation of the odor on the hundle factors investigated was not significant under the experiment condition(P>0.05).Furthermore,the chewness of the texturization product was not destructed by the further process,which was the premise of exploitation of the novel imitation foods.This study provides a new approach for comprehensive utilization of low-value fish protein.更多还原