Optimization of Seasoning Formula and Microwave-Hot Air Drying Technology for Ready-to-eat Dried Mackerel

被引：0

作者：

Xu Y. ^{[1
]}

Meng D. ^{[1
]}

Zhao H. ^{[1
]}

Li X. ^{[1
]}

Bu Y. ^{[1
]}

Li J. ^{[1
]}

Xie J. ^{[2
]}

Guo X. ^{[3
]}

机构：

[1] Collaborative Innovation Center of Seafood Deep Processing, National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou

[2] College of Food Science and Technology, Shanghai Ocean University, Shanghai

[3] Shandong Meijia Group Co., Ltd., Rizhao

来源：

Science and Technology of Food Industry | 2021年 / 42卷 / 16期

关键词：

dried fish; mackerel; microwave-hot air drying; process optimization; seasoning;

D O I：

10.13386/j.issn1002-0306.2020110285

中图分类号：

学科分类号：

摘要：

In order to develop a kind of ready-to-eat dried mackerel, the effects of seasoning formula, microwave power, microwave time, drying temperature and drying time on the quality of dried mackerel were investigated using sensory scores as the main indicators. The seasoning formula and drying technology of dried mackerel was optimized by orthogonal optimization test based on single factor experiment. The results showed that the optimum seasoning formula were 4% white sugar, 2% salt, 0.5% chili powder, and 3% bean paste. The optimum microwave-hot air drying technology were microwave power 500 W, microwave time 120 s, drying temperature 80 ℃, and drying time 160 min. The dried mackerel product obtained by this optimized process had good sensory and flavor quality, and the hardness, springiness and chewiness were 16255 g, 0.78 mm and 6974 g, respectively. © 2023 Jilin University Press. All rights reserved.

引用

页码：171 / 176

页数：5

共 29 条

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