梅香黄鱼低盐腌制-发酵过程中的品质变化规律研究  

Quality Change of Fermented Yellow Croaker in Light Salting Process

作　　者：梅灿辉[1] 李汴生[1] 吕梦莎[1] 戴炳胡 曾广幸 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]阳江市琪海水产有限公司,广东阳江529536

出　　处：《现代食品科技》2010年第11期1185-1191,共7页Modern Food Science and Technology

基　　金：广东省教育部产学研结合项目(2010B090400353)

摘　　要：为研究梅香黄鱼在低盐腌制-发酵过程中的品质变化规律,考察了不同用盐量(5%、10%、15%)、温度(10℃、25℃、32℃)和腌制时间(0～5d)对主要理化指标和感官特性的影响。理化分析结果表明:用盐量对含盐率、含水率、质量变化率、汁液流失率的影响比温度大。用盐量越大或温度越低,AAN、TVBN含量的增加速率均越慢。用盐量越大,pH值下降程度越大,回升时间越迟。温度越高,最终pH值越高。感官评定结果表明:32℃下用盐量为10%腌制3d的样品和用盐量为15%腌制4d的样品均较好。对于用盐量为10%时,25℃腌制的样品感官品质比32℃好;对于用盐量为15%时,25℃和32℃的腌制效果相似。15%腌制4d的样品经过脱盐后,咸味得以改善,而梅香风味损失不多,整体可接受性更好。相关性分析结果表明,主要理化指标与感官指标之间存在显著相关性,因此可以作为品质指标控制如下:含盐率<7g/100g(WB),含水率在54～60g/100g(WB),AAN>0.2g/100g(WB),TVBN<96mg/100g(WB)。In order to study the quality change rule of fermented yellow croaker in light salting process,the effects of salt dosages（5%,10% and 15%）,temperatures（10 ℃,25 ℃ and 32 ℃） and salting time（0～5 d） on the main physico-chemical indices and sensory properties of investigated.According to the physico-chemical analysis results：Salt dosage has greater effect than temperature on salt content,water content,weight variation rate and water loss rate.As the salt dosage increases or the temperature decreases,the AAN content and TVBN content both increase slowly.The pH value decreases and then rises with the increasing salt dosage.The final pH value increases with the increasing temperature.Sensory evaluation showed that,at 32 ℃,both the sample fermented with 10% salt for 3 days and that fermented with 15% salt for 4 days have good quality.When the salt dosage is 10%,the sample fermented at 25 ℃ is better than that at 32 ℃.When the salt dosage is 15%,the samples fermented at 25 ℃ and 32 ℃ are similar.The sample fermented with 15% salt for 4 days show improved saline taste after desalting,but still remains fermentation flavor,thus being more acceptable than the other samples.Correlation analysis shows that the main physico-chemical indices have remarkable correlation with sensory properties.So they could be used as quality indices and controlled as follows：salt content7 g/100g（WB）,water content between 54～60 g/100g（WB）,AAN0.2 g/100g（WB）,TVBN96 mg/100g（WB）.

关 键 词：梅香黄鱼 低盐腌制 自然发酵 品质变化 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]