现代食品科技2017，Vol.33Issue(11)：75-82,8.DOI:10.13982/j.mfst.1673-9078.2017.11.012
超声波辅助盐渍对鲩鱼干品质和微观结构的影响
Effects of Ultrasound-Assisted Salting on the Quality and Microstructure of Dried Grass Crap
摘要
Abstract
The grass carp salting was treated with ultrasound to reduce the salting and drying time.The effects of ultrasound treatment on the saline temperature,moisture content,salinity,texture,microstructure and sensory evaluation of dried grass crap were investigated after salting treatment assisted with different ultrasound power (0 W,120 W,240 W,360 W and 480 W) at 40 kHz and then dried with low temperature heat pump operated at 20 ℃ with 50％ humidity.Results showed that the ultrasound had an obvious heat effect.Compared to the ambient temperature,the temperature of saline could be increased by 4～16 ℃with ultrasound treatment (180 min) in an open salted container.The salinity,elasticity and sensory scores increased from 3.58％,0.70 g,29.00 to 5.21％,0.84 g and 43.00,respectively,after treated with ultrasound-assisted salting 120 min and then dried with heat pump for 50 h,and the moisture content and hardness decreased from 27.04％ and 2355 N to 24.88％ and 1582 N,respectively.Results of paraffin sections and scanning electron microscopy showed that the ultrasound-assisted salting treatment completely destroyed the connective tissues among the muscle fibers,and a quick salt could enter into the muscle fiber cells,which made muscle tissues more full.Consequently,ultrasound-assisted salting could accelerate the rates of salting and drying of grass crap,which improved the quality of dried grass crap product.关键词
鲩鱼干/超声波/盐渍/干燥/品质Key words
dried grass crap/ultrasound/salting/drying/quality引用本文复制引用
王腾,宁正祥,张业辉,张友胜..超声波辅助盐渍对鲩鱼干品质和微观结构的影响[J].现代食品科技,2017,33(11):75-82,8.基金项目
广东省科技项目(2016A040403080、2015B020206001) （2016A040403080、2015B020206001）
广州市科技项目(201704020081) （201704020081）
