三种海鱼腌制过程中的理化性质及质构变化
目的 研究三种海鱼腌制过程中的理化性质差异及质构变化。方法 本文以黄立鱼(Acanthopagrus latus)、金线鱼(Nemipterus japonicus)和金丝鱼(Aphyocypris lini) 3种海鱼为原料, 采用先湿法后干法进行腌制, 分析鱼肉腌渍过程中的水分含量、水分活度、pH、挥发性盐基氮含量及质构的变化规律。结果 随着腌制时间的推移, 鱼肉水分含量和水分活度不断地减少, 腌制6 d后水分约为(50~60) g/100 g, 水分活度约为0.78, 挥发性盐基氮呈现先升后降的趋势, 腌制186 h后的挥发性盐基氮含量均低于30 mg/100 g, 而pH在6~7之间; 鱼肉质构随着腌渍时间而改变, 硬度逐渐增大, 腌渍24 h时的弹性最好。腌制后金线鱼的品质较黄立鱼及金丝鱼好。结论 相比市售咸鱼而言, 实验腌制的3种海鱼的水分含量及水分活度与之相差不大, 但挥发性盐基氮含量更低, 弹性更好。
Objective To study the difference of physicochemical properties and texture of 3 fishes salting process. Methods Three marine fishes, Acanthopagrus latus, Nemipterus japonicus and Aphyocypris lini were used as salted materials. The changes of physicochemical properties such as moisture, water activity (Aw), the content of total volatile bases nitrogen (TVB-N), pH value as well as texture parameters of meat were studied during the salting process. Results The contents of moisture and Aw in the fish meat were reduced with the extending of salting time. After brine salting for 6 d, the content of moisture was 50~60 g/100 g and the Aw was about 0.7. The TVB-N content of meat increased firstly and then fell with the length of salted time, which were less than 30 mg/100 g after being salted for 186 h and the pH was from 6 to 7. The texture parameters of fish meat changed with the salting process. The hardness increased gradually and the elasticity was the best after salting for 24 h. The texture of Nemipterus japonicus after salting was better than those of other 2 fishes. Conclusion Comparing with the market salted fish, the content of moisture and Aw of 3 marine fishes were of the similar. However, their content of TVB-N was lower and elasticity was much better.
标题：三种海鱼腌制过程中的理化性质及质构变化
英文标题：Study on changes of physicochemical properties and texture of three marine fishes during salting process
作者：
吴素娟 广东海洋大学食品科技学院
蒋志红 广东海洋大学食品科技学院
颜小燕 广东海洋大学食品科技学院
曾少葵 广东海洋大学食品科技学院
中文关键词:海鱼,腌制,理化指标,质构,
英文关键词:marine fish,salting,physicochemical properties,texture,
发表日期：2013-09-10
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