Optimization of de-fishy conditions of sauced duck neck
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摘要: 本文研究了酱卤鸭脖的工艺条件,对复合风味改良剂成分配比进行优化。利用单因素实验和RSM分析法研究了乙基麦芽酚、I+G、酱油和盐对酱卤鸭脖品质的影响,利用感官评价方法筛选最佳的复合风味改良剂配方。结果表明:复合风味改良剂配方为乙基麦芽酚0.03%、I+G 0.04%、酱油30 m L/kg和盐1.2%（以鸭脖质量计）,此时酱卤鸭脖感官评分为93.6,酱卤鸭脖整体颜色均匀,口感细腻,香气浓郁、无腥味、特征香味明显。Abstract: The technology conditions of sauced duck neck and the optimization of the compound flavor modifying agent were studied in this paper.The dosages of ethyl maltol,I + G,soy sauce and salt were analyzed by single factor test and Box- Behnken response surface method. With sensory evaluation,the results showed that the optimal concentration of these composition were ethyl maltol( 0.03%),I + G( 0.04%),soy sause( 30 m L / kg) and salt( 1.2%),the sensory score was 93.6. At this point the overall color of sauced duck neck was homogeneous,it tasted fine and smooth,without fishy smell,and its sauced duck neck was significant.
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Keywords:
- sauced deck neck /
- flavour modifying agent /
- response surface /
- sensory evaluation
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