盐含量对冰温腌干草鱼片品质的影响  

Influence of salt concentration on quality of pickled and dried grass carp fillets under controlled freezing point

作　　者：蔡黎燕[1] 万金庆[1] 梁丁方 张楠[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品与机械》2017年第6期124-129,共6页Food and Machinery

基　　金：国家高技术研究发展计划(编号:2012AA092301)

摘　　要：腌干能赋予鱼片特殊滋味,而滋味物质的形成与腌制盐含量密切相关。以添加不同盐含量(0%,5%,7%,9%)的草鱼片为研究对象,置于冰温(-0.5℃±0.4℃)环境腌制干燥,4℃环境储藏,探讨其在不同盐含量下新鲜度、生物胺和滋味物质的变化。结果表明:各盐含量鱼片挥发性盐基氮(total volatile basic nitrogen,TVB-N)分别在50,60,70,70d达到腐败限值。储藏70d时,鱼片生物胺(biogenic amine,BA)分别为243.32,210.10,180.15,174.54 mg/kg,各组鱼片味精当量最高分别为0.99,1.90,2.30,2.12g MSG/g。该试验条件下,7%盐含量腌制的草鱼片鲜度、滋味最佳,生物胺最低且贮藏时间最长。Pickling and drying is helpful for the taste of fish fillets which is highly related to the content of salt.With 0%,5%,7%and9% salt content respectively,the freshness,biogenic amine and taste of grass carp fillets were studied during pickling and drying under controlled freezing point（-0.5℃±0.4℃）and storage at 4℃.The results showed total volatile basic nitrogen（TVB-N）of the fillets decayed after 50,60,and 70 d.After storage for 70 days,biogenic amine of fillets reached 243.32,210.10,180.15 and 174.54mg/kg and their equivalent umami concentration（EUC）reached 0.99,1.90,2.30 and 2.12 g MSG/g respectively.Therefore,carp fillets with 7%salt content had lower BA and better freshness,flavor and storage time.

关 键 词：冰温 腌干 贮藏期 肌苷酸 味精当量 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]