以多肌间小刺的鳙鱼段为原料,以感官评定和质构为指标,研究经盐渍和热风干燥后,采用高温蒸煮处理对鱼肉肌间小刺软化的工艺条件。重点研究蒸煮温度、蒸煮时间、鱼块水分及盐分含量对高温蒸煮后的鳙鱼块肌间小刺软化效果和鱼肉质构品质的影响。结果表明:高温蒸煮温度、时间和鱼块水分含量为影响鱼肉肌间小刺软化和鱼肉质构品质的显著因素,盐含量影响不显著。经响应面优化,选择最佳高温蒸煮温度为126℃、时间26 min、水分含量48%,此时感官得分最佳,为9.89分。

In this paper,bighead carp cubes with small fishbone in the muscles were processed by high-temperature cooking to soften small fishbone. The research focused on the impacts of cooking temperature and time,moisture and salt content of the fish cubes after high-temperature cooking treatment. The results showed that cooking temperature,time and moisture content are the significant factors on the small fishbone softening and texture quality. The salt content is not significant. Via response surface optimization,the best cooking conditions were: temperature 126℃,time 26 min,moisture content 48%. Under the above conditions,the best sensory score was 9. 89 points.