食品工业科技2018，Vol.39Issue(5)：287-290,4.DOI:10.13386/j.issn1002-0306.2018.05.053
盐含量对草鱼片冰温腌干特性的影响
Effect of salt concentration on properties of pickled and dried Ctenopharyngodon idellus fillets under low temperature
摘要
Abstract
Dried and salted significantly extend the storage period of the seafood and the salt content is closely related to the characteristics of the seafood.In this experiment,it was studied the effects of different salt content on the pickled characteristics of the fish slices at ice temperature(-0.5 ± 0.4) ℃ and conventional cold chain storage quality at storage period 4 ℃.The results showed that the higher salt content of Ctenopharyngodon idellus in the pickling process tablet moisture content decreased faster and the moisture content was lower.The increase of salt content significantly reduced the water content of fish slices,enhanced the drying time.In addition,the salt content could obviously effect the rehydration rate and production of volatile nitrogenous substances.In summary,the pickled characteristics of the fish slices at 4 ℃ was better when the salt content was 9％.关键词
草鱼/冰温/腌制/干燥/含水率/复水率Key words
Ctenopharyngodon idellus/ice temperature/salt/dry/water content/rehydration rate分类
轻工纺织引用本文复制引用
张楠,万金庆,厉建国..盐含量对草鱼片冰温腌干特性的影响[J].食品工业科技,2018,39(5):287-290,4.基金项目
国家自然科学基金资助项目(31171764). （31171764）
