食品工业科技2018，Vol.39Issue(3)：286-291,6.DOI:10.13386/j.issn1002-0306.2018.03.054
低盐腌制对乌鳢冷藏过程中品质变化的影响
Effect of salt salting on quality change of Ophicephalus argus during cold storage
摘要
Abstract
In this paper,Ophicephalus argus was used as the research object,study under the condition of cold storage (4 ± 1) ℃ respectively by 0.5％,1.0％,0.5％ of the salted effect on the quality changes of Ophicephalus argus fillets.The sensory score,pH,color,tenderness,cooking loss,juice loss,thiobarbituric reactive substances(TBARS)and volatile base nitrogen (TVB-N) were used to investigate the effects of different concentrations of salt on the quality of fresh and marinated fish.The results showed that the sensory score decreased gradually with the prolongation of storage time,the control group had lost the value on the 8th day,while the T3 group(1.5％ salt group)was edible on the 12th day.During the storage process,the salt-soluble protein decreased,the pH showed a decrease first and then increased;the total loss of cooking loss was decreasing.In addition,the TBARS value,the juice loss rate and the volatile base nitrogen content showed an increasing trend during storage.Studies showed that T3 group (1.5％ salt group)slowed down the process of frozen fillets quality changes andprolonged the shelf life,but reduced muscle water retention,promoted fat oxidation.关键词
低盐腌制/乌鳢鱼片/冷藏/品质变化Key words
low salted/ophicephalus argus fillets/frozen storage/quality analysis分类
轻工纺织引用本文复制引用
周宣宣,程晓通,彭禛菲,马文慧,张文佳,许倩..低盐腌制对乌鳢冷藏过程中品质变化的影响[J].食品工业科技,2018,39(3):286-291,6.基金项目
国家级大学生创新创业项目(201610757037). （201610757037）
