秋刀鱼盐干过程中理化特性的变化  

Changes in physico-chemical properties during salting of Cololabis saira

作　　者：于慧[1] 佐藤实[2] 王锡昌[3] 

机构地区：[1]鲁东大学食品工程学院,山东烟台264025 [2]日本东北大学,日本仙台981-8555 [3]上海海洋大学食品学院,上海201306

出　　处：《食品与发酵工业》2016年第10期75-80,共6页Food and Fermentation Industries

基　　金：教育部留学回国人员科研启动基金项目(第49批);鲁东大学引进人才项目(LY2013022)

摘　　要：以日本宫城县出产的秋刀鱼为材料,分析测定其在盐干品制作过程中水分、钠离子、游离氨基酸、硬度等指标,以及观察鱼肉组织结构的变化情况。结果表明:秋刀鱼经盐渍后,伴随着干燥时间的延长,鱼肉表面和内部的钠离子含量均显示了先增加后减少,并最终有趋于一致的趋势;伴随着盐分的扩散,鱼肉中的水分在盐渍、干燥过程中含量逐渐降低,硬度逐渐增强;秋刀鱼鱼肉经3 h干燥后,由组织观察切片可以看出鱼肉已形成一定的弹性,而鱼肉中呈味游离氨基酸的含量均达到最大。The Cololabis saira from Miyagi-Ken in Japan were wet salted and dried. The biochemical changes,such as moisture,Na＋,toughness,free amino acid and otherwise parameters during salted drying were analyzed and measured to value the physical change of the muscle tissue. The results showed that in salted Cololabis saira,the content of Na＋in the outer meat of the fish body was found to increase first and then decrease and will get to the balance to the inner＇s at last. As the mechanism of diffusion of Na＋,the moisture content of the meat was decreased during wet salting and drying,while the toughness was increased gradually. The micrographs of salted drying sauries showed the elasticity in the fish body,whereas the content of all free amino acids related with the taste reached the maximum after drying 3 hours. This provides the information on processing of pacific saury.

关 键 词：秋刀鱼 盐干品 理化特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]