ZHANG Nan, WAN Jin-qing, LI Jian-guo. Effect of salt concentration on properties of pickled and dried Ctenopharyngodon idellus fillets under low temperature[J]. Science and Technology of Food Industry, 2018, 39(5): 287-290.
Citation:
ZHANG Nan, WAN Jin-qing, LI Jian-guo. Effect of salt concentration on properties of pickled and dried Ctenopharyngodon idellus fillets under low temperature[J]. Science and Technology of Food Industry, 2018, 39(5): 287-290.
ZHANG Nan, WAN Jin-qing, LI Jian-guo. Effect of salt concentration on properties of pickled and dried Ctenopharyngodon idellus fillets under low temperature[J]. Science and Technology of Food Industry, 2018, 39(5): 287-290.
Citation:
ZHANG Nan, WAN Jin-qing, LI Jian-guo. Effect of salt concentration on properties of pickled and dried Ctenopharyngodon idellus fillets under low temperature[J]. Science and Technology of Food Industry, 2018, 39(5): 287-290.
1. College of Food and Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
2. Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation, Shanghai 201306, China;
3. Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation(Shanghai), Ministry of Agriculture, Shanghai 201306, China
Dried and salted significantly extend the storage period of the seafood and the salt content is closely related to the characteristics of the seafood. In this experiment,it was studied the effects of different salt content on the pickled characteristics of the fish slices at ice temperature(-0.5±0.4) ℃ and conventional cold chain storage quality at storage period 4 ℃. The results showed that the higher salt content of Ctenopharyngodon idellus in the pickling process tablet moisture content decreased faster and the moisture content was lower.The increase of salt content significantly reduced the water content of fish slices,enhanced the drying time. In addition,the salt content could obviously effect the rehydration rate and production of volatile nitrogenous substances. In summary,the pickled characteristics of the fish slices at 4 ℃ was better when the salt content was 9%.
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