不同脱盐方式卤鱼风味的变化研究  

Study on the Flavor Changes of Marinated Fish with Different Desalting Methods

作　　者：徐爽[1] 张慜[1] 陈慧芝[1] 王拥军 徐丰民 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]浙江严州府食品有限公司,浙江杭州310014

出　　处：《食品与生物技术学报》2013年第7期713-717,共5页Journal of Food Science and Biotechnology

基　　金：国家863计划项目(2011AA100802)

摘　　要：以感官评定、质构等指标初步研究了静水处理、真空反渗透、振荡处理、扎孔处理等不同方式对咸鱼进行脱盐处理后,卤鱼风味的变化情况。研究表明:不同脱盐方式提高了脱盐速率,有利于营养物质的保持,同时能较好地去除异味,但对鱼香味均有一定的负面影响。振荡处理法以及添加质量分数1.5%海藻糖浸泡+扎孔+振荡处理法能较好的保持鱼块风味的脱盐方法。In this paper,the flavor changes of marinated fish with different desalting methods were mainly investigated based on the sensory evaluation and determination of texture. The different desalting method were clear water immersion,desahing agent,pricking,oscillation and vacuum reverse infiltration The experiment results showed that the different ways of desalination could improve the desalting rate and also were beneficial to keep the nutrition of fish;however they all had negative effects on the fish flavor in a way. The oscillation and the mixed way of ＂adding 1.5% trehalose＋pricking＋oseillation＂ were effective desalination treatment based on the flavor of sensory evaluation.

关 键 词：脱盐 风味 感官评定 质构 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]