盐渍和干燥工艺处理对风味草鱼块品质的影响  

Effects of Salting and Drying Process on the Flavor Grass Carp Quality

作　　者：耿胜荣[1] 曹欣欣[2] 李新[1] 白婵[1] 李海蓝[1] 鉏晓艳[1] 廖涛[1] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所/湖北省农产品辐照加工中心,武汉430064 [2]华中农业大学楚天学院,武汉430072

出　　处：《湖北农业科学》2016年第21期5598-5601,共4页Hubei Agricultural Sciences

基　　金：湖北省支撑计划名优鱼项目(2014BBA158);湖北省重大科技创新计划项目(ZDG2015000070)

摘　　要：以新鲜草鱼(Ctenopharyngodon idellus)块为原料,研究腌渍浓度和干燥温度对鱼肉品质、质构和菌落总数的影响。结果表明,高温季节,传统的低盐腌渍低温干燥引起挥发性物质和菌落总数大幅度增加,鱼肉腐败迅速。腌渍浓度从2%提升至5%,相同盐分含量的鱼肉挥发性盐基氮(TVB-N)含量从15.24mg/100 g降至10.39 mg/100 g;菌落总数从20×105 CFU/g降至9×105 CFU/g。干燥温度从50℃提高至100℃,相同干燥时间水分蒸发率从19.12%升高至50.00%以上,同时TVB-N含量从20.364 mg/100 g降至14.000 mg/100 g以下;菌落总数从46.6×105 CFU/g降至5.0×105 CFU/g。盐分和水分的快速迁移以及腌渍时间和干燥时间的大幅度缩短是高盐和高温干燥保持腌渍鱼肉较好品质的机理。The effects of salt concentration and drying temperature on quality,structure and total plate count of pickled grass carp（Ctenopharyngodon idellus） were studied and the results showed that at the high temperature season,the traditional low salt pickling and low temperature drying curing process causes the increase of volatile matter and the total plate count,fish corruption was rapid. Pickled concentration was raised from 2% to 5%,the same salt content of the fish totol volatile basic nitrogen（TVB-N） content decreased from 15.24 mg / 100 g to 10.39 mg / 100 g. The total plate count was reduced from 20×10^5CFU / g to 9×10^5CFU / g. Drying temperature was elevated from 50 ℃ to 100 ℃,the drying time same evaporation rate was increased from 19.12% to 50.00%. at the same time,TVB-N was decreased from 20.364 mg / 100 g dropped to under 14.000 mg / 100 g. The total plate count was decreased from 46.6×10^5CFU / g fell to 5.0 ×10^5CFU / g. High salt and high temperature drying keep pickled fish better quality mechanism in two aspects ： salt and moisture migration and fast curing time and greatly shorten the drying time.

关 键 词：草鱼(Ctenopharyngodon idellus) 干燥 腌渍 菌落总数 TVB-N 

分 类 号：S986.1[农业科学—捕捞与储运] S985.1[农业科学—水产科学]