罗非鱼片在食盐溶液中的渗透脱水规律研究

Characteristics of Osmotic Dehydration of Tilapia Fillet in Salt Solution

研究了质量分数(10%、20%、30%)、温度(10、20、30℃)及厚度(3、5mm)对罗非鱼片在食盐溶液中的渗透脱水和盐吸收量随渗透时间而变化的影响规律。试验结果表明,鱼片的脱水量及盐的吸收量均随渗透温度的升高而增加。食盐的质量分数是决定鱼片是否脱水的关键因素,鱼片在10%的食盐溶液中表现为吸水,而在质量分数超过20%的食盐溶液中表现为脱水,质量分数越高,则鱼片失水量越多,同时溶质获得量也越高。较薄鱼片的渗透脱水和溶质获得量均高于较厚鱼片。

The osmotic dehydration of tilapia fillet was investigated in salt solution.The changes in water loss（WL）,and salt gain（SG） were quantitatively determined during osmotic treatments of fresh tilapia fillets with the sodium chloride concentration（10%-30%）,temperature（10-30 ℃） and fillet thickness（3-5 mm） as the independent treatment factors.Results showed,WL and SG of the fish fillet were increased with increase in treatment temperature.The concentration of sodium chloride solution was involved in dehydration of the fish fillet.It was found that the fish fillet was not dehydrated when soaked in 10% sodium chloride（NaCl） solution.The osmotic dehydration of the fish fillet occurred in 20% NaCl solution or more.The more the concentration was,the more WL and SG were.Finally,a thinner fillet was found to have higher WL and SG than a thicker one.