半干咸鱼不同脱盐方式的研究  

Study on the Different Desalting Methods of Half-Dried Grass Carp

作　　者：陈慧芝[1] 张慜[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》2014年第1期63-68,共6页Journal of Food Science and Biotechnology

基　　金：江苏省科技厅产学研项目(BY7012063)

摘　　要：分别研究了清水浸泡、添加脱盐剂、扎孔、振荡、真空反渗透等不同脱盐方式对半干咸鱼含盐量的影响,以鱼块含盐量及浸泡液的电导率、可溶性蛋白质含量、色差为监测指标,进行比较。结果表明,使鱼块含盐量降至质量分数3%的不同脱盐方式的脱盐时间:真空反渗透<振荡处理<扎孔处理<清水浸泡;添加质量分数1.5%海藻糖能最大限度地保持产品品质;综合脱盐速率和营养物质的损失,振荡处理是脱盐的有效手段之一;真空反渗透是一种快速脱盐的有效方式。In this manuscript,the effects of the different desalting methods,such as clear water immersion,desalting agent,pricking,oscillation and vacuum reverse infiltration on the salt content of the half-dried grass carp were investigated,with the electrical conductivity,soluble protein content and chromatic aberration of soak liquid as parameters.The experiment results showed that the desalination times of 3% salt content in fish were vacuum reverse infiltration 〈 oscillation 〈 pricking 〈 clear water immersion.Adding 1.5% trehalose can maintain better product quality,the oscillation was an effective desalination treatment base on desalination rate and loss of nutrients,and vacuum reverse infiltration was an effective means of rapid desalting.

关 键 词：脱盐 草鱼干 海藻糖 扎孔 振荡 真空反渗透 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]