【摘要】 首先确定了液熏罗非鱼片的工艺路线,并结合感官评定和主成份分析通过单因素试验分别确定不同的滚揉时间、浸渍时间和干燥时间对液熏罗非鱼片品质的影响。再应用响应面法设计和试验得到液熏罗非鱼片的最优加工条件:滚揉时间14 min、浸渍时间19 h、干燥时间19 h。采用上述方法,以感官分值为指标,液熏罗非鱼片的综合品质较好,理论感官分值较高,为92.85。工艺优化结果具有良好的生产前景。更多还原

【Abstract】 Firstly,the objective of this study was to investigate a technologic line for liquid-smoked tilapia,and combined with sensory evaluation and analysis of principal components respectively to determine the effect of rolling time,soaking time and drying time on the liquid-smoked tilapia quality through the single factor experiment. Secondly,the optimal curing conditions obtained by response surface method were as follows: rolling time for 14 min,soaking time for 19 h,drying time for 19 h. Selected sensory scores as the target with the optimal formula. The synthetic qualities of liquid-smoked tilapia were better. The best sensory score was 92.85. The optimal results have a good prospect of production.更多还原