为了开发基于罗非鱼肉的深加工产品，本试验以罗非鱼片为原料制备了即食鱼粒，优化了即食鱼粒的几个关键加工工序（如鱼肉熟制和成型方法以及调味配方）。首先采用差示扫描量热法（DSC）测定鱼肉的热变性温度，同时结合鱼片的传热曲线确立鱼片的熟制工艺；随后采用不同粘结剂将鱼肉制备成型，并分析比较鱼粒的质构和感官特性；最后采用均匀设计试验法和模糊数学感官评价法优化鱼粒的最佳调味配方。得出鱼粒的最佳工艺为：鱼片在75 ℃水浴中预煮10 min，可达到熟制目的；选择1.0%的黄原胶与4.0%的大豆蛋白作为罗非鱼粒的粘结成型剂；加入1.20%食用盐、1.38%味精、9.98%白砂糖、1.14%五香粉、0.10%白酒和0.10%酱油混匀调味。研究表明，采用优化配方制备的即食罗非鱼粒粘结成型效果好，色泽诱人，鱼肉香气浓郁，软硬适中，味道鲜味。

To develop deep-processed products based on tilapia meat, ready-to-eat (RTE) fish tidbit was prepared with tilapia fillet as the raw material, and several key processing steps in the preparation of RTE fish tidbit were optimized. First, the fillet cooking method was determined based on the heat transfer curve of fish fillet and the thermal denaturation temperature of fish meat measured by differential scanning calorimetry (DSC). Subsequently, different binders were used to mold the fish meat, and its texture and sensory attributes were analyzed and compared. Lastly, the seasoning formula of RTE fish tidbit was optimized by uniform design experimentation and sensory evaluation based on the principle of fuzzy mathematics. The optimum pre-cooking time and temperature were 10 min and 75 ℃, respectively.and the best formula of binding agents for the RTE fish was 1.0% xanthan gum, 4.0% soy protein isolates. The optimum contents of seasoning mixtures were 1.20% edible salt, 1.38% monosodium glutamate, 9.98% plantation white sugar, 1.14% Chinese five-spice powder, 0.10% Chinese liquor and 0.10% soy sauce. The RTE fish tidbit prepared using the optimized formula had a good textural characteristic, attractive color, strong fish-meat flavor, medium hardness and softness, and delicious taste.

省部产学研结合重点项目（2012B091000121）；安徽省115产业创新团队计划（2012d5t146）