【摘要】 以养殖大黄鱼为原料,探讨了不同的调味配方、烟熏液品种和浓度对液熏制品感官指标的影响,以确定最佳的液熏大黄鱼加工工艺,并对制品的理化指标、安全指标及保藏性进行了研究。结果表明,利用液熏法制备熏大黄鱼适宜的工艺为:食盐浓度7%,味精浓度0.5%,砂糖浓度5%,核苷酸二钠浓度0.05%,山楂核液熏香味料Ⅱ号浓度0.5%;经该工艺生产的液熏大黄鱼色、香、味俱佳,产品卫生安全;在-18℃条件下保藏12个月后其挥发性盐基氮、过氧化值、菌落总数、大肠菌群及致病菌均符合国家卫生标准。对该工艺进一步研究及应用,有助于推动养殖大黄鱼加工技术的进步。更多还原

【Abstract】 Aiming to set up process for the production of liquid-smoked large yellow croaker, the seasoning recipes, liquid smoke variety and concentration were optimized, and the sanity and preservation of the smoked large yellow croaker were evaluated. The results indicated the optimal parameters were salt concentration 7 %,aginomoto concentration 5 %, granulated sugar concentration 5 %, I+G concentration 0.05 %, smoke liquid concentration 0.5 %. Under the optimal conditions, liquid-smoked large yellow croaker not only looks, smells and tastes great,but had fine qualities and hygiene. And the TVB-N, POV, aerobic bacterial count and pathogenic bacteria conformed to national health standards after 12 month’s storage under-18 ℃ frozen condition. The present work provides a possible approach to produce smoked liquid large yellow croaker.更多还原