不同腌制条件对草鱼湿腌传质动力的影响

Influence of different curing conditions on mass transfer kinetics of grass carp during wet-curing

研究盐水浓度(5%、10%、15%)、料液比(1∶2、1∶3、1∶4)、腌制温度(5、10、20℃)三个因素对草鱼湿腌传质动力的影响。通过对腌制过程中鱼肉中的盐分、水分和重量变化进行测定,来获得不同腌制条件下,草鱼腌制的传质动力学数据。结果表明:盐水浓度对草鱼腌制影响极显著(p<0.01),料液比在腌制后期对草鱼腌制影响显著(p<0.05),温度对草鱼腌制影响显著(p<0.05)。盐水浓度单因素中15%的有效扩散速率De值最大;料液比单因素中1∶2的De值最大;温度单因素中10℃的De值较大。此外,草鱼湿腌的盐分预测模型和扩散公式计算得到的数据都有良好的线性关系,经验证,实验值与理论值误差较小,可以准确地预测鱼肉中盐分含量。

The influence of different curing conditions including brine concentration（5%,10%,15%）,ratio of fish to brine（1∶2,1∶3,1∶4）,temperature（5,10,20℃） on mass transfer of water and salt during wet-curing of grass carp was studied. The changes of salt,water content and total weight of fish were measured,and the data of mass transfer kinetics for grass carp was obtained with different curing treatments. Results indicated that the brine concentration had an extremely significant effect on the curing process of grass carp（p〈0.01）. The ratio of fish to brine had a significant influence on grass carp at the later stage of curing process（p〈0.05）. The temperature also significantly influenced the curing process of grass carp（ p〈0. 05）. In the single factor experiment of brine concentration,the most effective diffusion value was obtained in the cod loins at the brine concentration of 15%. The single factor experiment of ratio of fish to brine showed the optimum diffusion value was at the fish to brine ratio of 1 ∶2. In the single factor experiment of temperature,the highest diffusion value was achieved at the temperature of 10℃. Furthermore,prediction model of salt content and the data calculated from the diffusion formula about the wet cured grass carp have a good linear relationship. The relative error was low between the test value and the theory predicted value by confirmatory analysis. The prediction model could be used to predict the salt content of the fish accurately.