食品与机械2017，Vol.33Issue(6)：124-129,6.DOI:10.13652/j.issn.1003-5788.2017.06.025
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
摘要
Abstract
Pickling and drying is helpful for the taste of fish fillets which is highly related to the content of salt.With 0%, 5%, 7% and 9% 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 174.54 mg/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Key words
drying/biogenic amine/freshness/flavor/controlled freezing-point引用本文复制引用
蔡黎燕,万金庆,梁丁方,张楠..盐含量对冰温腌干草鱼片品质的影响[J].食品与机械,2017,33(6):124-129,6.基金项目
国家高技术研究发展计划(编号:2012AA092301) （编号:2012AA092301）
