鱼糜毛坯腌制过程盐分传递及生化指标动态变化

Salt transfer process and biochemical dynamic variation of surimi pehtze in salting process

采用3种不同NaCl添加量(16%、20%和24%,v/v)对固态真菌发酵后的鱼糜毛坯进行腌制(常温20℃和4℃),研究毛坯在腌制过程中的渗透脱水规律及相关生化指标的动态变化。结果表明,食盐渗透遵循菲克第二定律,且在相同腌制温度下,渗透速度常数随食盐添加量的增加而增大。腌制过程中,鱼糜毛坯的含水量、氨基态氮含量和挥发性盐基氮(TVB-N)值均逐渐降低,且随着食盐添加量的增加,降低幅度增加。在相同食盐添加量的情况下,低温腌制的食盐渗透常数要小于常温腌制,各生化指标的下降也小于常温组,且常温腌制后期出现微生物大量生长,导致TVB-N值的升高。考虑腌制过程中食盐渗透过快易造成坯体质地不均一,以及一些风味和营养物质流失,所以将加盐量20%、4℃腌制36h确定为鱼糜毛坯最优的腌制工艺。

Osmotic dehydration kinetics and biochemical indices of surimi pehtze （semi-finished product of fer- mented surimi） in salting process were studied. Surimi pehtze were salted with 16% ,20% and 24% NaC1 （v/v） un- der 20℃ and 4℃ , respectively. The results showed that NaC1 diffusivity followed Fick second law, and the perme- ation rate constant increased with the increase of salt concentration under the same salting temperature. Water con- tent, amino nitrogen content and total volatile basic nitrogen （TVB-N） value decreased gradually during the salting process, and these decrease increased with the increase of the salt concentration. Under the same NaC1 amount, the permeation rate constant of surimi pehtze salted in low temperature was smaller than that in room temperature, and al- so, lower temperature inhibited the decrease rate of water content, amino nitrogen content and total volatile basic ni- trogen value of surimi pehtze. Compared with that was salted in 4℃ , enhanced microbial growth was noticed in surimi pehtze salted in 20℃ , which resulted in the increase of TVB-N value. Considering that fast salt penetration rate will result in uneven texture of the product, and the loss of flavor and nutrients, the amount of NaCI, the temperature and salting time were optimized as 20% , 4℃ and 36h, respectively.