酸汤鮰鱼酸化及杀菌工艺研究

Study on Acidification and Sterilization of Sour Soup Channel Catfish

摘要:

以预干燥的鮰鱼片为原料，调理后的凯里红酸汤为腌制液，评价腌制液的初始总酸质量分数、液料质量比、鱼片厚度及腌制时间对鮰鱼片酸化效果的影响；通过Box-Behnken实验建立以pH为响应值的鱼片酸化预测模型；测定酸化后的鱼片在不同温度（85、88、91、93、95 ℃）下的杀菌曲线，通过保温实验确定不同杀菌温度下的安全F 值，比较在安全F值下不同杀菌温度对鱼片剪切力的影响。结果表明，液料质量比为2.0∶1.0时3 mm鱼片在初始总酸质量分数25 g/kg酸汤（腌制液）中腌制12 h时可被酸化；提升腌制液初始总酸质量分数能显著提高腌制速率，提高液料质量比能在腌制后期提升腌制速率，较厚的鱼片在腌制前期酸化速率较慢，后期酸化速率与薄鱼片几乎一致。酸化后的鮰鱼片在杀菌强度F 值达到5 min时即可达到商业无菌状态，经85 ℃及88 ℃杀菌后鮰鱼片剪切力显著降低，经91、93、95 ℃杀菌能较好地保持鮰鱼片原有的剪切力。因此，鮰鱼片酸化后经91~95 ℃杀菌能较好地维持质构品质。

Abstract:

The effects of initial total acid content, ratio of liquid to material, thickness of fillets and pickling time on the acidification of channel catfish fillets were evaluated by using pre-dried channel catfish fillets as raw material and the prepared kaili red sour soup as pickling solution. The acidification prediction model of fish fillets with pH value as response value was established by Box-Behnken experiment. The sterilization curves of acidified fish fillets at different temperatures (85, 88, 91, 93，95 ℃) were determined, and the safe F values at different sterilization temperatures were determined by heat preservation experiments. The effect of different sterilization temperature on the shearing force of fish fillets was compared under the safe F value. When the ratio of liquid to material was 2∶1, 3 mm fillets could be acidified in 25 g/kg acid soup after 12 h. The curing rate could be significantly improved by increasing the initial total acid content, while the curing rate could be significantly increased in the later stage by increasing the ratio of liquid to material. The acidification rate of thicker fillets was slower in the early stage of pickling, but it was almost the same as that of thin fillets in the later stage. The acidified channel catfish fillets reached the commercial asepsis state when F value was 5 min. The shearing force of channel catfish fillets was significantly reduced after sterilization at 85 ℃ and 88 ℃, respectively, the shearing force of channel catfish fillets could be better maintained after sterilization at 91, 93 ℃ and 95 ℃, respectively. After acidification and sterilization at 91~95 ℃, the texture quality of channel catfish fillets could be well maintained.