基于不同加盐量和腌制时间对腊鱼肉品质的影响

The Effect of Different Salt Content and Curing Time on the Meat Quality of Preserved Fish

为探究不同加盐量和腌制时间对腊鱼理化指标及品质影响,以草鱼肉为研究对象,通过测定水分、总酸含量、色泽、组胺含量、粗蛋白含量、挥发性盐基氮含量、氨基酸态氮含量、肌原蛋白含量、羰基价含量、亚硝酸盐含量及总巯基含量,研究不同加盐量6%,8%和10%及不同腌制时间0,2,4和6 d时对腊鱼肉品质影响。结果表明,不同加盐量下随着腌制时间延长,水分先降低后升高,总酸含量逐渐增加,亮度(L^(*))、红度(a^(*))及白度(b^(*))随着加盐量增加逐渐降低,组胺含量逐渐增加,粗蛋白含量逐渐减少,挥发性盐基氮及氨基酸态氮含量逐渐升高,肌原蛋白和总巯基含量逐渐降低,羰基价含量逐渐升高,亚硝酸盐含量先增加后减少。综合理化指标综合分析,腊鱼肉加盐量6%、腌制时间4 d时的腊鱼肉品质方面较好。

In order to explore the effects of different salt additions and pickling time on the physical and chemical indicators and quality of waxed fish,the effects of different salt additions of 6%,8%and 10%and different curing times of 0,2,4 and 6 d were studied by measuring the moisture,total acid content,color,histamine content,crude protein content,amino acid nitrogen content,musclein content,carbonyl valence content,nitrite content and total mercapto content of bacon.The results showed that the moisture decreased firstly and then increased with the prolongation of the pickling time under different salt additions.The total acid content gradually increased;Brightness(L^(*)),redness(a^(*))and whiteness(b^(*))decreased with the amount of salt added gradually decreasing;The content of histamine gradually increased;The crude protein content gradually reduced;The content of volatile salt-based nitrogen and amino acid nitrogen gradually increased;Progressive decreased in the content of myogenin and total mercapto;The carbonyl valence content gradually increased;The content of nitrite increased firstly and then decreased.Comprehensive analysis of physical and chemical indicators showed that the amount of salt added to the bacon meat was 6%,and the quality of the bacon meat was better when the marinating time was 4 d.