腌制条件对即食鲍鱼产品感官品质的影响

Effect of salted condition on sensory quality of ready-to-use abalone

摘要: 以皱纹盘鲍为实验材料,对鲍鱼进行腌制、烘烤制成即食鲍鱼。通过测定即食鲍鱼的失水率、色差、质构和感官品质来确定鲍鱼的最佳腌制条件。结果表明,腌制条件为先在4℃的温度下腌制90min,然后在27℃温度下腌制30min时,即食鲍鱼的色泽、口感风味等都达到最佳状态。

Abstract: In this paper haliotis discus hannai was salted and roasted to produce ready-to-use abalone. The experiments of moisture loss, color difference, texture and sensory quality of ready-to-use abalone were investigated to gain the best salted condition. The result showed that the best conditions of ready-to-use abalone’s appearance and taste flavour were gained when abalones were salted at 4℃ for 90min and then salted at 27℃ for 30min.