摘要:
采用两段式脱水烤制方式开发即食酥脆鲫鱼,以质构和色泽为指标,结合感官评定,探讨了烤前水分含量(70%降至45%)及最终水分含量(11%降至3%)对酥脆鲫鱼质构和色泽的影响。结果表明:随着烤前水分含量的降低,硬度、咀嚼性、剪切力增大,但从70%降至55%变化不显著,进一步降低之后显著增大(p<0.05),L*值减小,a*、b*值增大,从60%降至55%产品a*、b*值增加较显著(p<0.05);随着最终水分含量的降低,硬度、剪切力增大,咀嚼性先增大后略微减小,弹性、内聚性及回复性减小,3%~5%变化不明显,L*值增大,a*、b*值减小,5%~9%之间差别不显著(p>0.05)。结合感官评定确定烤前水分含量在55%,二次干燥之后最终水分含量为5%时产品品质最佳。
关键词:
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酥脆鲫鱼
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水分含量
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质构
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色泽
Abstract:
The method combined two stages of drying and baking was applied to develop instant crispy crucian carp. Effects of the moisture contents before baking from 70% to 45% and the final moisture content from 11%to 3% on quality changes of instant crispy crucian carp was investigated based on texture,color and sensory evaluation. Results exhibited that hardness,chewiness and W-B shear force of crispy crucian carp increased with the moisture content before baking decreasing,but there was no significant difference from 70% to 55%,then the hardness,chewiness and W-B shear force increased significantly(p<0.05). The L* value decreased,but a* and b* value increased with the moisture content before baking decreasing,and the a* and b* value increased significantly with the moisture content before baking decreasing from 60% to 55%(p<0.05). Hardness and W-B shear force increased,chewiness first increased and then decreased,springiness,cohesiveness and resilience decreased with the final moisture content decreasing. But there were not significantly different to each other between 3% to 5%(p>0.05). The L* value increased,a* and b* value decreased with the final moisture content decreasing,while the difference was not significant between 5% to 9%(p >0.05). Combined with sensory evaluation,crispy crucian carp with moisture content of 55% before baking,and 5% after the final drying was considered as the best quality.
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