| 腌制工艺对固态发酵鲊鱼品质的影响 |
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| 引用本文： | 于美娟,谭欢,马美湖,李高阳.腌制工艺对固态发酵鲊鱼品质的影响[J].湖南农业科学,2017(3). |
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| 作者姓名： | 于美娟 谭欢 马美湖 李高阳 |
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| 作者单位： | 1. 湖南省农产品加工研究所,湖南 长沙,410125;2. 华中农业大学食品科学技术学院,湖北 武汉,430070 |
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| 基金项目： | 湖南省农业科学院科技创新项目，湖南省自然科学基金资助项目 |
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| 摘 要： | 为了分析低盐腌制工艺对固态发酵鲊鱼品质的影响,考察腌制过程中鱼体盐度和水分的渗透规律以及不同食盐添加量和腌制温度下产品品质的变化。结果表明:腌制时食盐添加量与产品含盐量极显著正相关,与总酸、可溶性蛋白质、感官评价显著负相关;在相同食盐添加量下,腌制初期,腌制温度越高,食盐的渗透作用越大,水分含量减少速率随着温度的升高而增大,在腌制后期趋于稳定,而且腌制温度对产品的可溶性固形物、可溶性蛋白质和质构指标的影响较大,高温下腌制易引起产品腐败变质。固态发酵鲊鱼产品的适宜腌制工艺为:食盐添加量2%~4%,在低温5或10℃下腌制12~24 h。
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| 关 键 词： | 固态发酵鲊鱼 低盐腌制 品质变化 |
Effects of Different Low-Salt-Curing-Processing Methods on the Quality of Solid-Fermented Fish |
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| YU Mei-juan,TAN Huan,MA Mei-hu,LI Gao-yang.Effects of Different Low-Salt-Curing-Processing Methods on the Quality of Solid-Fermented Fish[J].Hunan Agricultural Sciences,2017(3). |
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| Authors: | YU Mei-juan TAN Huan MA Mei-hu LI Gao-yang |
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| Abstract: | In order to figure out the effects of different low-salt-curing-processing method on the quality of solid-fermented fish, we studied on the permeate regulation of its salinity and moisture, and its quality in different salinity and temperatures. The results showed that: the amount of salt had significant positive correlation with the content of salt in the product at 0.01 level (on both sides), and negatively correlated with total acid, soluble protein and its sensory evaluation; During the early salty period, if in the same salinity, the higher the temperature of salting, the greater the salt penetration, the higher the moisture content decreasing rate. The above indexes are more stable in the later period of curing. The curing temperature has large effect to its content of soluble solid, the soluble protein and its quality structure and curing under high-temperature can easily lead to its spoilage. Its suitable curing process is: adding salt 2%-4%, with the temperature 5 ℃ or 10 ℃ and curing for 12-24 h. |
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| Keywords: | solid-fermented fish low-salt-curing-process quality changing |
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