【作者】 王宏海；

【导师】 戴志远；

【作者基本信息】 浙江工商大学 ， 食品科学， 2009， 硕士

【摘要】 本文分析了养殖大黄鱼、鱿鱼的营养成分,分别进行了养殖大黄鱼、鱿鱼烟熏加工工艺研究,对烟熏鱿鱼半成品在不同温度下保存期间的色值稳定性进行了研究,对烟熏养殖大黄鱼和鱿鱼样品苯并（a）芘的残留和挥发性风味物质进行了检测分析,得到以下结论:1、研究分析了养殖大黄鱼和鱿鱼的基本营养组分、氨基酸构成和脂肪酸含量。结果表明,养殖大黄鱼和鱿鱼的蛋白质含量达13.0%以上,养殖大黄鱼粗脂肪含量高达11.34%,鱿鱼粗脂肪0.86%,必需氨基酸（除色氨酸）含量都在40%左右,氨基酸评分接近1或超过1,必需氨基酸指数在70以上,都具有较高的营养价值和保健功能,是优质的蛋白源。2、通过对烟熏大黄鱼加工工艺的研究,确定了加工工序和各技术参数。在烟熏工序中以烟熏温度、烟熏时间、熏烟浓度和喷淋水为试验因素,以感观评分为评定指标,设计正交试验,得出各因素对样品烟熏制备影响大小的顺序为:熏烟浓度（X₃）>喷淋水（X₄）>烟熏时间（X₂）>熏烟温度（X₁）;得到烟熏大黄鱼烟熏加工的最佳工艺技术参数:烟熏温度45℃、烟熏时间15min、熏烟浓度50%、喷淋水全开。3、通过对烟熏鱿鱼圈烟熏加工工序的研究,以烟熏温度、烟熏时间、熏烟浓度为试验因素,以色差值为评定指标,设计二次回归正交旋转组合试验,得出鱿鱼烟熏最佳条件为:烟熏温度41.2℃、烟熏时间38.1min、熏烟浓度（排风扇转速）871rpm;各因素对色差值都有非常显著的影响,大小依次为:熏烟浓度（X₃）>烟熏温度（X₁）>烟熏时间（X₂）;经响应面分析得到实验因子对响应值的影响函数表达式为:Y=1.778855+0.154636X₁-0.245061X₂-O.168379X₃+1.412500X₁X₂+2.267500X₁X₃+1.060000X₂X₃+1.319701X₁²+1.512389X₂²+1.667953X₃²。4、比较烟熏鱿鱼圈半成品在不同温度下贮藏的色差值变化情况,贮藏初期色差值DE^*变化比较快,并且贮藏温度越高,色差值上升越快,反之亦然;在-18℃条件下贮藏,在15天至70天的实验测定时间内,色差值基本不变化;烟熏鱿鱼圈成品,在常温下短时间内贮藏,色值变化比较小,不明显。研究结果表明:烟熏鱿鱼圈加工过程中,烟熏工序完成后,应立即进行后续工序的加工,若需要保存一段时间再加工,则贮藏温度越低越好,建议在-18℃下短时间保存。5、分别对烟熏大黄鱼正交试验的9个样品和烟熏鱿鱼半成品苯并（a）芘残留进行检测,结果都符合国家食品标准要求（≤5μg/kg）;对烟熏大黄鱼和烟熏鱿鱼半成品进行挥发性风味物质检测分析,分别检测出85种和87种风味物质,都含有酚、酯、醛、呋喃等风味物质,其中酚类全为苯酚及其衍生物,含量占总数的50%以上,烟熏产品风味丰富。更多还原

【Abstract】 The nutrient contents and smoking processing technology of Pseudosciaena crocea and squid were analyzed and studied respectively in this paper, including the research about the color stability in the smoked squid semi-finished products stored at different temperatures and the analysis of the residual Benzo（a）pyrene and volatile flavor compounds in the smoked samples. The results were as following:1. Analyze the nutritional composition, amino acid profile and fatty acid contents in Pseudosciaena crocea and squid. The results indicated that the protein contents of the Pseudosciaena crocea and squid were both more than 13.0%, the crude fat in Pseudosciaena crocea was 11.34%, and 0.86% in squid , the essential amino acid（except L-tryptophan） content was about 40%, and the AAS was close to or more than 1, the EEAI was more than 70. All these data showed that the Pseudosciaena crocea and squid had a higher nutritive value and even health function, and that they are the high-quality protein source.2. Determine the processing procedures and technical parameters in the smoking processing of the Pseudosciaena crocea by the orthogonal test. The test was designed according to the sensory score, and the test factors were the smoking temperature, time, concentration and the spray water. The results were as follows: the order of effect among the factors was the smoking concentration （X₃）> the water spray （X₄）> the smoking time （X₂）> the smoking temperature （X₁）; and the best smoking processing technical parameters were that the smoking temperature =45℃, the smoking time =15min, the smoking concentration=50% and full open spray water.3. Research the smoking peocessing of the squid ring using the quadratic rotation-orthogonal combination test. The test factors were the smoking temperature, time and concentration. And the value of color difference would be the evaluating indexes, which would explain the optimal conditions for the squid’s smoking which were that the smoking temperature =41.2℃, the smoking time =38.1min and the smoking concentration （ventilator speed） =871rpm; and each factor had a significant effect on the value of color difference, the order of effect was: the smoking concentration （X₃）> the smoking temperature （X₁）> the smoking time （X₂）; and the function expression was also obtained as follows through the method of response surface analysis experiment: Y=1.778855+0.154636X₁-0.245061X₂-0.168379X₃+1.412500X₁X₂+2.26 7500X₁X₃+1.060000X₂X₃+1.319701X₁²+1.512389X₂²+1.667953X₃²。 4. Store the smoked squid rings at different temperatures. During the storage, great changes happened to the value of DE^* initially, and the higher the storage temperature was, the faster the value of color difference rose, and vice versa. After 15 days stored at -18℃, the value of the color difference measured in the experiment for 70 days was not changed; and the smoked squid ring products which were stored at normal temperature within a short time had small changes in the value of color difference, not obviously. The studies indicated that the following-up processes should be carried out immediately after smoking during the squid rings smoking process. If a certain period of time were needed to preserve some products, then the storage temperature was the lower the better, and under -18℃for a short time was suggested here.5. The residual BaP in the 9 smoked Pseudosciaena crocea samples and the smoked squid semi-finished products were detected and the results were both in line with the national food standards （≤5μg/kg）; Meanwhile, 85 and 87 kinds of volatile flavor compounds were detected respectively from the smoked Pseudosciaena crocea and the smoked squid semi-finished products, including the flavor compounds sucha as phenols, esters, aldehydes, furans and so on, of which phenolic were all the phenol and its derivatives, and the total content were more than 50%. All of these proved that the smoked products were rich in flavor compounds.更多还原