食品科学

• 生物工程 • 上一篇    下一篇

鱼骨泥对鱼肉蛋黄酱罐头品质的影响

范三红,王相帅,冯雨薇,马俪珍   

  1. 1.山西大学生命科学学院,山西 太原 030006;2.天津农学院食品科学系,天津 300384
  • 出版日期:2014-03-15 发布日期:2014-04-04

Effects of Adding Fish-Bone Paste on the Quality of Canned Fish Mayonnaise

FAN San-hong, WANG Xiang-shuai, FENG Yu-wei , MA Li-zhen   

  1. 1. College of Life Science, Shanxi University, Taiyuan 030006, China;
    2. Department of Food Science, Tianjin Agricultural University, Tianjin 300384, China
  • Online:2014-03-15 Published:2014-04-04

摘要:

以鱼骨泥为研究对象,将发酵骨泥和不发酵骨泥分别按照鱼肉蛋黄酱质量的10%、20%、30%添加比例加入鱼肉蛋黄酱罐头中,探讨不同骨泥添加量对鱼肉蛋黄酱罐头感官、基本营养成分、质构的影响。结果表明:蛋黄鱼肉酱罐头的感官、基本营养成分和质构在骨泥添加量为10%、20%、30%时均可被接受,但钙含量随着骨泥添加量增加有所提高,发酵骨泥罐头的硫代巴比妥酸反应产物(thiobarbituric acid-reactive substances,TBARS)值和pH值明显小于未发酵骨泥的罐头,可见添加发酵骨泥的鱼肉蛋黄酱罐头有望开发成为一种钙含量丰富、品质稳定的保健食品,此类产品有着重要的开发价值。所以为了提高副产物的利用率,发酵骨泥添加量30%。

关键词: 鱼骨泥, 蛋黄鱼肉酱罐头, 感官品质, 质构

Abstract:

The objectives of this study were to investigate the effects of adding fish-bone paste and fermented fish-bone pasteto canned fish mayonnaise on its sensory evaluation, texture characteristics and chemical composition. Fish-bone paste andfermented fish-bone paste were added to canned fish mayonnaise in proportions of 10%, 20%, and 30%, respectively. Theresults showed that the sensory evaluation, texture characteristics and chemical compositions of canned fish mayonnaisewith added fish-bone paste and fermented fish-bone paste were still acceptable, but the Ca content was increased along withincreasing the amount of fish-bone paste and thiobarbituric acid reactive substances (TBARS) and pH values of canned fishmayonnaise with fermented fish-bone paste were obviously lower than those of canned fish mayonnaise with unfermentedone. Thus, it is clear that adding fermented fish-bone paste to caned fish mayonnaise produces a kind of healthy food, whichcontains abundant calcium and has a stable quality. Furthermore, addition of 30% fermented fish-bone paste bone is optimalwhen the utilization of by-products is considered to be improved

Key words: fish-bone paste, canned fish mayonnaise, sensory evaluation, texture analysis