盐腌鲤鱼储藏中鱼肉品质变化趋势的研究

Study on changes of quality of salted carp flesh during storage

本文以鲤鱼为实验对象,分别通过测定鲤鱼、盐腌鲤鱼在4℃冷藏1~7 d过程中,每间隔1天的鱼肉品质指标(质构、色差、挥发性盐基氮)的变化,研究盐腌鲤鱼在储藏过程中品质的变化规律。结合质构、色差、挥发性盐基氮的实验表明,新鲜鲤鱼为最佳食用,盐腌冷藏的时间较冷藏延长,但需进一步实验证明。

In this paper,carp was taken as the experimental object,and the quality indexes(texture,color difference and volatile basic nitrogen)of the flesh of carp and salted carp were measured at intervals of one day during the 1~7 days refrigeration at 4℃,respectively,so as to study the quality changes of salted carp during the storage process.Combined with the analysis of texture,color difference and volatile basic nitrogen,the flavor of fresh carp was the best,the time of salted and refrigerated was longer than that of refrigerated.Further researches were required.