5 1 Vol. 5 No. 1 2014 1 Journal of Food Safety and Quality Jan., 2014 * 吴素娟, 颜小燕, 蒋志红, 曾少葵 (, 524025) 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 524025, 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 : (2011A020102005) Fund: Supported by the Foundation for Agriculture Science and Technology Research Team of Guangdong (2011A020102005) * 通讯作者 :,, E-mail: zsk1105@126.com *Corresponding author: ZENG Shao-Kui, Professor, College of Food Science and Technology, Guangdong Ocean University, No.40, Jiefangdong Road, Zhanjiang 524025, China. E-mail: zsk1105@126.com
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 1.2.1 腌渍 [7] : 1:2 5%(w/v) 5 h; :, 25%(w/w),,, ( 35%);,,,,,, 1.2.2 理化指标测定 1.2.2.1 水分含量及水分活度测定 [8-9],, 1.2.2.2 挥发性盐基氮测定 [10],, 1.2.2.3 ph 测定 [11] ph 10.0 g, 100 ml,, 30 min,,, ph,,,, 1.2.2.4 盐度测定 2.0 g, 100 ml,, 30 min,, 10 ml, 4 K 2 CrO 4, 0.1 mol/l AgNO 3, 1.2.3 质构测定 TMS-PRO ( FTC ) 2.0 cm 2.0 cm 2.0 cm, : 12.7 mm, 50%, 60 mm/s 5, 1.2.4 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
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], 3 186 h 30 mg/100 g, 2.4 ph 变化 3 ph 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, 3 1 2 3 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 3.43±0.16 0.23±0.03 1.45±0.23 1.14±0.00 5 2.80±0.40 0.41±0.23 2.93±0.74 3.36±0.07 24 6.77±0.92 0.58±0.13 3.46±0.81 13.6±0.10 66 5.83±0.22 0.50±0.09 2.30±0.81 6.70±0.02 90 6.30±0.88 0.50±0.07 2.23±0.14 7.02±0.01 138 7.18±0.63 0.53±0.08 2.10±0.28 7.99±0.01 162 7.58±0.76 0.42±0.15 2.00±0.29 6.37±0.03 186 9.63±0.11 0.46±0.05 1.98±0.26 8.77±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 0.76±0.23 0.15±0.03 1.02±0.09 0.12±0.02 5 1.24±0.30 0.20±0.01 1.67±0.08 0.41±0.01 24 2.92±0.20 0.30±0.06 2.15±0.06 1.88±0.03 44 3.53±0.12 0.41±0.10 2.20±0.33 3.18±0.05 66 3.80±0.32 0.46±0.07 2.29±0.21 4.00±0.61 138 4.43±0.23 0.53±0.10 2.36±0.19 5.54±0.84 186 4.92±0.27 0.50±0.13 2.50±0.24 6.15±0.61
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) 0-0.32±0.04 1.45±0.26-5 1.40±0.17 0.42±0.07 2.51±0.22 1.47±0.92 24 3.05±0.25 0.49±0.05 3.14±0.56 4.69±1.47 44 3.20±0.39 0.43±0.05 2.27±0.24 3.12±0.57 70 4.15±0.90 0.51±0.07 2.40±0.64 5.08±1.59 92 4.30±0.78 0.57±0.03 2.46±0.29 6.03±1.50 116 4.50±0.65 0.52±0.10 2.28±0.23 5.34±2.14 137 4.60±0.53 0.52±0.01 2.25±0.35 5.38±1.18 162 4.58±0.78 0.48±0.05 2.49±0.33 5.47±1.54 186 5.32±0.70 0.60±0.03 2.88±0.58 9.19±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±0.13 0.76±0.06 15.5±0.1 8.71±0.21 6.53±0.12 56.60±0.21 0.79±0.08 16.4±0.2 25.14±0.32 6.76±0.24 55.82±0.15 0.77±0.07 16.0±0.1 14.46±0.67 6.64±0.18 53.34±0.32 0.76±0.09 11.3±0.5 93.21±1.21 7.84±0.22 56.25±0.28 0.79±0.05 9.0±0.4 75.03±1.24 7.29±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±0.45 1.98±0.16 0.46±0.01 8.77±0.17 4.92±0.31 2.50±0.28 0.50±0.01 6.15±0.28 5.32±0.24 2.88±0.14 0.60±0.04 9.19±0.34 12.91±0.45 1.17±0.23 0.50±0.07 7.55±0.56 10.25±0.78 1.24±0.11 0.45±0. 03 5.72±0.82 1 2 3 : 3,,,, [15-16] 2.6 与市售咸鱼品质比较 186 h 3 4 5 4 5, 3,,
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