盐含量对草鱼片冰温腌干特性的影响

张楠; 万金庆; 厉建国

盐含量对草鱼片冰温腌干特性的影响

张楠^1,2,
万金庆^1,2,3, ,,
厉建国^1,2

1. 上海海洋大学食品学院, 上海 201306;
2. 上海水产品加工及贮藏工程技术研究中心, 上海 201306;
3. 农业部水产品贮藏保鲜质量安全风险评估实验室(上海), 上海 201306

基金项目:

国家自然科学基金资助项目(31171764)。

详细信息

作者简介:
张楠(1991-),女,硕士研究生,研究方向:水产品保鲜,E-mail:15800713729@163.com。

通讯作者:
万金庆(1964-),男,博士,教授,研究方向:水产品保鲜,E-mail:jqwan@shou.edu.cn。

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出版历程
- 收稿日期: 2017-07-05
- 网络出版日期: 2020-11-23
- 刊出日期: 2018-02-28

Effect of salt concentration on properties of pickled and dried Ctenopharyngodon idellus fillets under low temperature

ZHANG Nan^1,2,
WAN Jin-qing^1,2,3, ,,
LI Jian-guo^1,2

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

摘要

摘要: 腌干能够显著延长水产品的储藏期,盐含量与水产品腌干特性密切相关。本实验通过添加不同含量的盐探究其对草鱼片冰温(-0.5±0.4) ℃腌干特性及4 ℃常规冷链储藏品质的影响。结果表明:草鱼片盐含量越高腌制过程中含水率下降速度越快,腌制平衡后含水率越低。同时盐含量影响草鱼片干燥时间、复水率、挥发性盐基氮的生成等。盐含量增加干燥时间延长、复水率增大、有效抑制挥发性盐基氮生成。综合各种指标变化草鱼片冰温腌干4 ℃储藏加盐量9%较为适宜。
- 草鱼 /
- 冰温 /
- 腌制 /
- 干燥 /
- 含水率 /
- 复水率
Abstract: 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%.
- Ctenopharyngodon idellus /
- ice temperature /
- salt /
- dry /
- water content /
- rehydration rate

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