路海霞，吴靖娜，刘智禹，刘淑集，苏永昌，潘 南，许 旻，蔡水淋(1福建省水产研究所，国家海水鱼类加工技术研发分中心（厦门），
福建省海洋生物增养殖与高值化利用重点实验室，福建 厦门 361013；
2 福建省海洋生物资源开发利用协同创新中心，福建 厦门 361013）
LU Haixia, WU Jingna, LIU Zhiyu, LIU Shuji,SU Yongchang, PAN Nan, XU min, CAI Shuilin(1 Fisheries Reasearch Instiute of Fujian, National Research and Development Center for Marine Fish Processing, Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Xiamen 361013, China;#br# 2 Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Xiamen 361013, China)
摘要： 以河豚鱼肉为原料，开发即食调味河豚鱼片。采用色泽、口感、气味和组织形态的感官评分作为评价指标，在糖用量、盐用量、酱油用量3个单因素试验的基础上，采用响应面法优化调味制备工艺；在最佳工艺制备条件下，以感官分值和质构特性为评价指标确定满足商业无菌要求的最佳杀菌时间。结果显示，在糖用量6.7%、盐用量4.0%、酱油用量4.2%、用水煮香料液补至100%的条件下，预测感官分值高达8.15，感官评分结果为8.40，与预测值接近；确定最佳杀菌时间是15 min。研究表明，即食调味河豚鱼片的制备工艺可行，并可为其他水产制品的深加工提供参考。
Abstract: The ready-to-eat leisure food-seasoning sliced Tetraodontidae was developed based on Tetraodontidae. Using the sensory qualities including color, taste, flavor and texture as evaluation indicators, and the experiments on the 3 single factors (amount of sugar, amount of salt, and amount of soy sauceas) as the basis, the seasoning and preparation processing technology was optimized by response surface methodology. Under the optimum process conditions, the best sterilization time that met the commercial sterilization requirement were determined according to the sensory scores and texture characteristics. Experimental results showed when the amount of sugar, amount of salt, and amount of soy sauceas are 6.7%, 4.0%, and 4.2% respectively, and 85.1% liquid spices, the predictive sensory score was up to 8.15 and the actual sensory scoring was 8.40. The best sterilization time was determined to be 15 minutes. The study showed that the prepration processing technology for the ready-to-eat leisure food-seasoned sliced Tetraodontidae is feasible and laid the foundation for other aquatic products.
Key words: Tetraodontidae, seasoned, sensory quality, response surface design
