糟醉带鱼湿腌中鱼肉氯化钠、失重率与盐卤成分的变化  

Variation of Sodium Chloride and Weight Loss Rate in Muscle of Vinasse Hairtail and Compounds in Salt Brine During Pickling

作　　者：张群飞[1] 徐大伦[1] 杨文鸽[1] 楼乔明[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211

出　　处：《宁波大学学报（理工版）》2014年第4期27-32,共6页Journal of Ningbo University：Natural Science and Engineering Edition

基　　金：宁波大学学科项目(XKL11D2110)

摘　　要：对糟醉带鱼不同腌制条件下鱼肉与盐卤成分的变化及其动力学变化特性进行了研究.结果表明:腌制条件对鱼肉中氯化钠含量、鱼肉失重率及盐卤中可溶性蛋白和氨基态氮含量变化有明显影响;腌制时间与鱼肉中氯化钠含量及盐卤中可溶蛋白和氨基态氮含量均呈极显著正相关,腌制温度与盐卤中氨基态氮和可溶蛋白含量呈极显著正相关,随着盐水质量分数的提高,鱼肉中氯化钠含量和鱼肉失重率显著上升,盐卤中可溶蛋白和氨基态氮含量明显降低;降低腌制温度、缩短腌制时间、提高盐水质量分数可降低鱼肉中氯化钠含量,控制肌肉中营养成分的析出;试验建立的动力学方程可较好地描述糟醉带鱼腌制过程中鱼肉的氯化钠含量、失重率及盐卤中可溶蛋白、氨基态氮含量的变化.The variation of content of compounds in muscle of vinasse hairtail and salt brine are investigated under different pickling conditions, so are their dynamics characteristics. Results indicate that the pickling conditions significantly affect variation of content of sodium chloride, weight loss rate, soluble protein and amino nitrogen. There is a positive correlation between pickling time and content of sodium chloride, soluble protein and amino nitrogen, also between picking temperature and soluble protein and amino nitrogen. With the increasing of brine concentration, the content of sodium chloride and weight loss rate in fish-muscle notably increases while the content of soluble protein and amino nitrogen in pickling solution significantly decreases. In order to reduce the content of sodium chloride in fish-muscle and loss of soluble protein and amino nitrogen, it is essential to shorten pickling time with low pickling temperature and high brine concentration. The diffusion dynamic equations is established to better describe the variation of content of sodium chloride, weight loss rate, soluble protein and amino nitrogen during pickling.

关 键 词：带鱼 湿腌 动力学方程 

分 类 号：S986.1[农业科学—捕捞与储运]