食品与发酵工业2009，Vol.35Issue(10)：55-58,4.
咸鱼干腌过程中亚硝酸盐和硝酸盐的含量变化及其相关性分析
Change of Nitrite and Nitrate Content During the Processing of Dry-cured Salted Fish Processing
摘要
Abstract
The change of nitrite and nitrate contents in round scad at room temperature (25℃) and low temperature (4℃) with different salts (salt: fish ratio = 1:3,1:5,1:8) were measured, the correlation between nitrite and nitrate content changes were also analyzed. The results showed that the peak value of nitrite content at room temperature (25℃) appeared earlier and was higher than at low temperature (4℃) when the ratio of salt: fish was 1: 3; at the room temperature (25℃) , the lower the salt content, the earlier the peak value appeared and the higher the peak value was. The nitrate content increased at room temperature (25℃) with low ratio of salt to fish; the nitrate content did not change significantly at low temperature (4℃) with high ratio of salt to fish. The linear relationship between nitrite and nitrate content changes were not significant at the level of a =0. 01 under different salt ratio at room temperature (25℃).关键词
干腌/咸鱼/亚硝酸盐/硝酸盐/含量变化/相关性Key words
dry-cured/ salted fish/ nitrite/ nitrate/ content changes/ correlation分类
轻工纺织引用本文复制引用
杨贤庆,樊丽琴,陈胜军,李来好,吴燕燕,郝淑贤,岑剑伟,马海霞,石红..咸鱼干腌过程中亚硝酸盐和硝酸盐的含量变化及其相关性分析[J].食品与发酵工业,2009,35(10):55-58,4.基金项目
中央级公益性科研院所基本科研业务费专项资金(No.2007TS11) （No.2007TS11）
