【作者】 周爱梅； 龚翠； 李来好； 杨贤庆； 陈永泉； 刘春基；

【Author】 GONG Cui1, ZHOU Ai-mei1, LI Lai-hao2, YANG Xian-qing2, CHEN Yong-quan1, LIU Chun-ji1 (1 College of Food Science, South China Agricultural University, Guangzhou 510640; 2 South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300)

【机构】 华南农业大学食品学院； 中国水产科学研究院南海水产研究所；

【摘要】 以小规格罗非鱼为原料,研究蒸煮罗非鱼软罐头的加工工艺,着重研究罗非鱼的蒸煮干燥脱水、调味料配比和微波杀菌条件。结果表明,蒸煮干燥脱水的最佳条件为蒸煮时间8min,经脱水后罗非鱼块的含水量为72.48%,含盐量为1.40%,得率为91.65%,品质最好;调味料的最佳配比(调味料:罗非鱼块)为1︰8(w/w);采用微波杀菌时,最佳杀菌条件为480W/3min,产品经常温90d存放,细菌总数、大肠菌群及致病菌包括副溶血性弧菌、沙门氏菌和肉毒梭菌均未检出。更多还原

【Abstract】 Small tilapias were selected to develop the processing technology of semi-dry steaming soft packaged tilapia can. The conditions of dehydration by steam drying, ratio of flavoring to tilapia fish cake and sterilization were investigated emphatically. The results showed that the optimal condition of dehydration by steam drying was 8 min, under which the moisture content, salt content and yield of tilapia fish cake were 72.48%, 1.40% and 91.65% respectively, and best quality could be obtained. The best ratio of flavoring to tilapia fish cake was 1:8 on weight basis. The best sterilization condition by microwave was 480 W for 3 min. Under this circumstance, no microbes including total bacteria, coliform bacteria and pathogenic bacteria such as vibfio parahaemolyticus, salmonella and clostridium botulinum were detected during the storage of 90 days at room temperature.更多还原