摘要
研究美国红鱼经腌制后其品质的变化,分析不同盐腌方式处理下腌制时间、食盐质量分数对美国红鱼的水分、水分活度、蛋白质、氨基态氮含量及色泽的变化。结果表明:最佳湿腌处理的食盐质量分数为8%、腌渍时间为2.5h;最佳干腌处理的食盐质量分数为3%、腌制时间为8d。对处理后的美国红鱼质构进行分析,结果发现,最佳干腌样品(食盐3%、腌制时间8d)的弹性、硬度方面都明显好于最佳湿腌样品(食盐8%、腌渍时间2.5h),但最佳湿腌样品的咀嚼性、黏聚性和胶着性要好于干腌样品。
The effect of salting conditions on the quality of salted Sciaenops ocellatu was investigated. Under different salting conditions, the changing patterns of water activity, the contents of water, protein and amino nitrogen and color with salting time were analyzed. The results showed that the optimal conditions for wet salting were establsihed as follows： 8% of salt concentration and 2.5 h of salting, while 3% salt and 8 d were found to be optimal for dry salting. The results of texture analysis demonstrated that the dry-salted sample had significantly better flexibility and hardness than the wet-salted sample despite having poorer chewiness, adhesiveness and adhesive.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第11期126-129,共4页
Food Science
基金
2010年浙江省科技厅公益项目(2010C32025)
2011年科技厅新苗计划项目
关键词
美国红鱼
腌制
品质
Sciaenops ocellatus
salting
quality
