摘要
本文通过分析腌制大菱鲆质构及理化指标的变化,研究食盐浓度、腌制时间和腌制方式等对腌制大菱鲆品质的影响。结果表明:食盐浓度和腌制时间对腌制大菱鲆咀嚼度影响显著(P<0.05),对硬度、弹性和胶黏性无显著影响;腌制方式对腌制品的硬度、弹性和胶黏性影响显著(P<0.05),对咀嚼度无显著影响。在腌制过程中,食盐浓度每增加2%,酸价降低1.03 mg/g,过氧化值平均降低0.1 g/100 g;腌制时间越长,酸价和过氧化值均有所升高;对感官评价来说,腌制时间有比较显著的影响(P<0.05)。由此可知,腌制工艺对大菱鲆产品的品质有显著的影响,本文通过分析各参数的影响,为进一步优化大菱鲆腌制工艺提供基础数据。
To study the effects of salt concentration,curing time and curing methods on the quality of salted turbot,the texture and physicochemical property changes were analyzed. Re-sults showed that the effect of salt concentration and curing time on salted turbot chewing was significant （〈0.05）;while the hardness,elasticity and gumminess was insignificant. Signifi-cant effect （P〈0.05） of curing methods was also seen in hardness,elasticity and gumminess. During curing process,when the salt concentration increased 2 %,the acid value decreased 1.03 mg/g and the peroxide value decreased 0.1 g/100 g. With the curing time increasing,the acid value and peroxide value enhanced;also,the curing time had significant effects on senso-ry evaluation （P＆lt;0.05）. In summary,pickling process had significant impact on the quality of turbot products. Based on the effects of various parameters,this work will provide basic data for further optimization of salted turbot process.
出处
《中国工程科学》
北大核心
2014年第9期64-68,共5页
Strategic Study of CAE
基金
现代农业产业技术体系建设专项资金(CARS-50)
关键词
腌制工艺
大菱鲆
质构
理化性质
感官评价
salting process
turbot
texture
physicochemical properties
sensory evaluation
