摘要
采用不同浓度的盐和醋对鳡鱼片进行预处理,冻干至水分含量为36%。通过质构仪测定分析了不同预处理条件下鳡鱼片的弹性变化,通过重量法分析了鳡鱼片的复水率变化。结果表明,醋对鳡鱼片的弹性影响没有显著差别(p>0.05),6%(w/v)的盐溶液处理后的鳡鱼片弹性最大,为(0.925±0.001);4%(v/v)的醋溶液、6%(w/v)的盐溶液处理后的鳡鱼片复水率达到最高值,分别为2.03%±0.01%、2.34%±0.01%。两因素三水平实验结果表明,3%醋、5%盐浓度预处理的鱼片弹性和复水率分别为(0.93±0.01)、2.32%±0.02%,pH为5.53±0.01,菌落总数为6.5×105cfu/g,氯化钠含量为3.86%,表明这是一种品质较好的低盐制品。
E. bambusa fillets were freeze-dried to 36% moisture content after preprocessing by adding different concentration of salt and vinegar. The spingness of E. bambusa fillets was measured by Texture Analyzer,and the rehydration rate of them was evaluated by gravimetric method. The resutt demonstrated that vinegar content had no significant effect on the springness of E. bambusa fillets（p〉0.05）,while the highest springness value（0.925±,001） for E. bambusa fillets was observed in 6% （w/v） salt solution concentration, However,the rehydration rate value of E. bambusa fillets was increased with increasing vinegar content up to 4%（v/v）,after which a decrease trend was observed. Similar variation tendency was detected in salted E. bambusa fillets as welt,and the highest rehydration rate value was 2.34%±0.01% in this experiment. Results of three levels of two-factor demonstrated that the springness and rehydration rate were （0.93±0.01） and 2.32%±0.02% respectively,pH was 5.53±0.01 ,total bacteria colony （TBC） was 6.5×105cfu/g, NaCI% was 3.86% under be preprocessed in 3% vinegar and 5% salt,which verified that we could get a kind of low salt food with good quality under these circumstance.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第6期181-184,201,共5页
Science and Technology of Food Industry
基金
“十二五”支撑计划(2012BAD34B08)
湖南省科技厅重大专项(2011FJ1002)
湖南省科技厅一般项目(2010NK3018,S2011N20233430)
长沙市科技局(K1203013-21)
常德市博士创新基金(2011-17)
关键词
鳡鱼
预处理
弹性
复水率
Elopichthys Bambusa（E. Bambusa）
preprocessing
springness
rehydration rate
