罗非鱼片腌制工艺研究

Study of Tilapia Pickling Technique

选取温度、加盐浓度和腌制方式三因素,采用正交实验的方法研究了罗非鱼腌制过程各项指标的变化规律及其与腌制条件之间的关系。结果表明:温度主要影响鱼肉的新鲜度、鱼肉中盐含量和汁液损失率;盐浓度则与鱼肉中盐含量、汁液损失率和质构特性显著相关;腌制方式对鱼肉腌制过程中的各项指标影响显著。综合考虑各项指标,理论最优工艺条件为15℃下加入10%的盐进行混合腌渍。

Based on the single factor test and orthogonal test, effects of several key factors, including temperature, salt concentration, etc., were investigated. The results showed that temperature mainly affects the fish fieshness, salinity and drop rate. And the fish salinity, drop rate were in significant correlation with the texture characteristics of the fish meat. Curing method had obvious influence on most of the indexes to the Filapia pickling process. The best picking temperature, salt concentration and salty method were 15 ℃, 10% and mixed-salting, respectively.