Microsoft Word 吴素娟-补充照片.doc

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1 5 1 Vol. 5 No Journal of Food Safety and Quality Jan., 2014 * 吴素娟, 颜小燕, 蒋志红, 曾少葵 (, ) 摘要 : 目的方法 (Acanthopagrus latus) (Nemipterus japonicus) (Aphyocypris lini) 3,, ph 结果,, 186 h (50~60) g/100 g, 0.78,, 186 h 30 mg/100 g, ph 6~7 ;,, 24 h 结论, 3,, 关键词 : ; ; ; Study on changes of physicochemical properties and texture of three marine fishes during salting process WU Su-Juan, YAN Xiao-Yan, JIANG Zhi-Hong, ZENG Shao-Kui * (College of Food Science and Technology, Guangdong Ocean University, Zhanjiang , China) ABSTRACT: Objective To study the difference of physicochemical properties and texture of 3 fishes salting process. Methods Three marine fishes, Acanthopagrus latus, Nemipterus japonicus and Aphyocypris lini were used as salted materials. The changes of physicochemical properties such as moisture, water activity (A w ), the content of total volatile basic nitrogen (TVB-N), ph value as well as texture parameters of meat were studied during the salting process. Results The contents of moisture and A w in the fish meat were reduced with the extending of salting time. After brine salting for 186 h, the content of moisture was 50~60 g/100 g and the A w was about 0.7. The TVB-N content of meat increased firstly and then fell with the length of salted time, which were less than 30 mg/100 g after being salted for 186 h and the ph was from 6 to 7. The texture parameters of fish meat changed with the salting process. The hardness increased gradually and the elasticity was the best after salting for 24 h. The texture of Nemipterus japonicus after salting was better than those of other 2 fishes. Conclusion Comparing with the market salted fish, the content of moisture and A w of 3 marine fishes were of the similar. However, their content of TVB-N was lower and elasticity was much better. KEY WORDS: marine fish; salting; physicochemical properties; texture 基金项目 : (2011A ) Fund: Supported by the Foundation for Agriculture Science and Technology Research Team of Guangdong (2011A ) * 通讯作者 :,, zsk1105@126.com *Corresponding author: ZENG Shao-Kui, Professor, College of Food Science and Technology, Guangdong Ocean University, No.40, Jiefangdong Road, Zhanjiang , China. zsk1105@126.com

2 84 5,, [1],,,, [2] [3-4], Barat [5] (Clupea harengus), ; Jeevanandamb [6] 10% 1 h γ- 4 (Carcharhinus glaucu) (TVB-N) (TVC) ph,, ph, (Acanthopagrus latus) (Nemipterus japonicus) (Aphyocypris lini) 3, 25%, 1 材料与方法 1.1 原料 (30~40 g/ ) (80~100 g/ ) (20~30 g/ ) 5000 g 2000 g,,, 1.2 方法腌渍 [7] : 1:2 5%(w/v) 5 h; :, 25%(w/w),,, ( 35%);,,,,,, 理化指标测定水分含量及水分活度测定 [8-9],, 挥发性盐基氮测定 [10],, ph 测定 [11] ph 10.0 g, 100 ml,, 30 min,,, ph,,,, 盐度测定 2.0 g, 100 ml,, 30 min,, 10 ml, 4 K 2 CrO 4, 0.1 mol/l AgNO 3, 质构测定 TMS-PRO ( FTC ) 2.0 cm 2.0 cm 2.0 cm, : 12.7 mm, 50%, 60 mm/s 5, 数据处理 SAS 8.0, ± ( x ± SD ) 2 结果与分析 2.1 水分含量变化 3 5% (w/v) 5 h 25% (w/w), 1

3 1, : 85 2 : 3,,,,, [12],,,,,,, 186 h 3 0.7, 2.3 挥发性盐基氮含量变化 3 3 Fig. 1 1 Changes of moisture content of fish meat during the salting process 1, 3,,,,,,,, 186 h (50~60) g/100 g 2.2 水分活度变化 3 2 Fig. 3 3 Changes of TVB-N content of fish meat during the salting process Fig. 2 2 Changes of water activity of fish meat during the salting process 3, 3, [13],,,,,,,, [13],, [14], h 30 mg/100 g, 2.4 ph 变化 3 ph 4

4 86 5 ph,, ph, ph 4 : 3 ph, [14] Fig. 4 4 ph changes of fish meat during the salting process. 2.5 质构变化, Table 1 表 1 黄立鱼腌制过程的质构变化 (n=5) Texture changes of Acanthopagrus latus during the salting process(n=5) (h) (N) (Ratio) (mm) (mj) ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ±0.00 Table 2 表 2 金线鱼腌制过程的质构变化 (n=5) Texture changes of Nemipterus japonicus during the salting process(n=5) (h) (N) (Ratio) (mm) (mj) ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ±0.61

5 1, : 87 Table 3 表 3 金丝鱼腌制过程的质构变化 (n=5) Texture changes of Aphyocypris lini during the salting process(n=5) (h) (N) (Ratio) (mm) (mj) ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ±0.74 : - Table 4 表 4 咸鱼理化性质比较 (n=3) Comparison of physicochemical properties of the salted fishes(n=3) (%) (%) (%) (mg/100 g) ph 50.63± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ±0.24 Table 5 表 5 咸鱼质构参数比较 (n=5) Comparison of texture parameters of the salted fishes(n=5) (N) (mm) (Ratio) (mj) 9.63± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± : 3,,,, [15-16] 2.6 与市售咸鱼品质比较 186 h , 3,,

88 5 [3],, 3, 3 结论 3 5% 25%, 186 h 3 参考文献 [1],. [M]. :, 2010: 11. Zhang CH, Xue CH. Fisheries food science [M]. Beijing: China Agriculture Press, 2010: 11. [2],,. [J]., 2005, 1(4): 60 63.

Zhang YL, Zheng JQ. The relativity analysis between main composition with flavor quality of cured fish [J]. China Condiment, 2009, 34(12): 46 48. [4],. [J]., 2010, 35(6): 111 114. Zhang YL, Jiang CP.

6 88 5 [3],, 3, 3 结论 3 5% 25%, 186 h 3 参考文献 [1],. [M]. :, 2010: 11. Zhang CH, Xue CH. Fisheries food science [M]. Beijing: China Agriculture Press, 2010: 11. [2],,. [J]., 2005, 1(4): Be CY, Xu Z, Yang XS. The study of microbiology and quality changes of lighted salted Pesudosciacna crocer stored at the different temperature [J]. South China Fish Sci, 2005, 1(4): [3],. [J]., 2009, 34(12): Zhang YL, Zheng JQ. The relativity analysis between main composition with flavor quality of cured fish [J]. China Condiment, 2009, 34(12): [4],. [J]., 2010, 35(6): Zhang YL, Jiang CP. Study on new technique to accelerate flavor ripening of cured fish [J]. China Condiment, 2010, 35(6): [5] Barat JM, Rodriguez-Barona S, Andres A, et al. Cod salting manufacturing analysis [J]. Food Res Int, 2003, 36(5): [6] Jeevanandamb K, Kakatkara A, Dokea SN, et al. Influence of salting and gamma irradiation on the shelf-life extension of threadfin bream in ice [J]. Food Res Int, 2001, 34(8): [7]. 3 [D]., Yan XY. Study on the change of quality of three marine fishes during the salted processing [D]. Guangdong Ocean University, [8] GB/T [S]. GB/T Determination of moisture in foods [S]. [9] GB/T [S]. GB/T Determination of water activity [S]. [10] GB/T [S]. GB/T Method for analysis of hygienic standard of meat and meat products [S]. [11]. [M]. :, Wei GD. Aquatic products quality and safety inspection manual [M]. Beijing: China Standards Press, [12]. [M]. :, Xia WS. Food Technology [M]. Beijing: China Light Industry Press, [13],,,. [J]., 2006, 25(2): Tan RC, Xiong SB, Lu CX, et al. Effect of Processing Technology on the Volatiles in Cured Fish [J]. J Huazhong Agric Univ, 2006, 25(2): [14]. [D]., Liu FJ. Isolation, screening and application of nitrite-degrading Lactic Acid Bacteria from salted fish [D]. Guangdong Ocean University, [15]. [D]., Zhang YL. Study on the processing technology of pike eel pickling [D]. Southern Yangtze University, [16] Gordon A, Barbut S. Effect of chloride salts on protein extraction and interfacial protein film formation in meat batters [J]. J Sci Food and Agric, 1992, 58(2): 作者简介 ( 责任编辑 : 赵静 ) 吴素娟, 本科, 主要研究方向为水产品加工及贮藏工程 @qq.com 曾少葵, 教授, 主要研究方向为水产品加工及贮藏工程 zsk1105@126.com

Microsoft Word 陈伟婵-二校

Microsoft Word 陈伟婵-二校 6 10 Vol. 6 No. 10 2015 10 Journal of Food Safety and Quality Oct., 2015 陈伟婵 1 1,, 曾少葵 2*, 吴文龙 (1., 524088; 2. ( ), 524088) 1 摘要 : 目的 (Chlamys nobilis) 方法 -18, 结果 60 d,,, 81% 结论 -18 60 d,, 关键词 : ; ; Effect