草鱼的低盐-高水分冷冻半干制品耐藏性研究

Study on Storage Resistance of Freezing Semi-dry Products with Low Salt and High Water from Grass Carp

[目的]探讨草鱼加工成低盐-高水分冷冻半干制品的可适性及其耐藏性。[方法]通过腌制、干燥、包装、速冻和冻藏将市售新鲜的草鱼加工成低盐-高水分冷冻半干制品,研究冻藏过程中鱼体水分含量、盐分含量、系水力和其感官品质的变化。[结果]相对于擦干鱼体对照组,腌制、干燥后的试验组鱼体失水更慢,系水力下降较慢。随着冻藏时间的延长,2组鱼体的感官品质均下降,但试验组鱼体的下降速度更慢。冻藏过程中,2组鱼体的盐分含量变化较小,但对照组鱼体的盐分含量有缓慢上升趋势。[结论]草鱼较适合制成低盐-高水分冷冻半干制品,耐藏性较好,且在盐渍和干燥过程中增加了制品的风味,具有较好的口感。

[ Objective] The aim was to discuss the suitability and storage resistance of grass carp that was processed into freezing semi dry products with low salt and high water. [ Method] The fresh grass carp sold in market was processed to freezing semi-dry products with low salt and high water through salting, drying, packaging, deepfreeze and frozen storage, and the changes of the water content, the salt content, the water holding capacity and the sensory quality of fish body in the process of frozen storage were studied. [ Result ] The water loss of the fish body in the salted and dried experimental group was slower and the decreasing of water holding capacity was slower than that of wiped fish body in the control group. The sensory quality of the fish body in 2 groups were all decreased with the prolonging of the frozen storage time, but the descending speed of the fish body in the experimental group was slower. The change of the salt content of the fish body in the 2 groups was little in the process of frozen storage, but the salt content of the fish body in the control group was increased slowly. [ Conclusion] The grass carp was suitable to process into the freezing semi-dry products with low salt and high water and with better storage resistance and the flavor of goods was increased in the salted and dried process, and had better taste.