鲣鱼营养丰富，富含多种不饱和脂肪酸及维生素、牛磺酸等。但由于肌肉纤维粗大，且腥酸味明显，导致消费者接受度不高，加工利用率低。该实验使用脱酸剂和粘合剂对鲣鱼鱼肉进行脱酸及粘合处理，压制成型后探究干燥工艺，旨在改良鲣鱼酸味过重的基础上开发出一款适口性强的鱼粒休闲食品。实验结果表明，复配脱酸剂最佳配比为：碳酸氢钠0.6 wt.%、柠檬酸钠0.6 wt.%、三聚磷酸钠0.6 wt.%；复配粘合剂最适添加量为：木薯淀粉6 wt.%、麦芽糊精3 wt.%、魔芋胶1.5 wt.%；鱼粒最佳干燥工艺为：60℃干燥5 h，室温密封回潮1 h。在此条件下，鱼粒呈现焦糖色、硬度适中，弹性和咀嚼性最高。此外，随着干燥温度的升高，醇类、醛类和吡嗪类物质的种类和含量逐渐增加。己醛促进了脂肪香气的形成，2,5-二甲基吡嗪、2-乙基-3-甲基吡嗪等物质为最终产品提供了独特的烘烤香气。该研究为鲣鱼脱酸及鱼粒休闲食品开发提供了理论和技术支持。

Bonito is rich in nutrients and a variety of unsaturated fatty acids and vitamins, taurine and so on. However, due to the coarse muscle fiber and obvious fishy and sour taste, it leads to low consumer acceptance and low processing utilization. In this experiment, deacidifiers and binders were used to deacidify and bind bonito flesh, and the drying process was investigated after pressing and molding, with the aim of developing a palatable fish leisure food based on the improvement of the overly acidic taste of bonito. The results showed that the optimal ratio of compound deacidifier was 0.6 wt.% of sodium bicarbonate, 0.6 wt.% of sodium citrate, and 0.6 wt.% of sodium tripolyphosphate. The optimal additive amount of compound binder was 6 wt.% of tapioca starch, 3 wt.% of maltodextrin, and 1.5 wt.% of konjac gum. The optimal drying process of the fish tidbit was drying at 60℃ for 5 h, and sealing at room temperature for 1 h. Under these conditions, the tidbits were caramel-colored, moderately hard, and had the highest springiness and chewiness. In addition, with the increase of drying temperature, the types and contents of alcohols, aldehydes and pyrazines increased gradually. Hexanal promotes a fatty aroma, and substances such as 2,5-dimethylpyrazine and 2-ethyl-3-methylpyrazine provide a distinctive baking aroma to the final products. This study provides theoretical and technical support for the deacidification of bonito and the development of fish tidbit leisure food.

三亚崖州湾科技城科技专项资助（SKJC-2023-01-001）