盐渍及干燥工艺处理对风味草鱼块品质影响.doc

盐渍及干燥工艺处理对风味草鱼块品质影响 　　摘要：以新鲜草鱼（Ctenopharyngodon idellus）块为原料，研究腌渍浓度和干燥温度对鱼肉品质、质构和菌落总数的影响。结果表明，高温季节，传统的低盐腌渍低温干燥引起挥发性物质和菌落总数大幅度增加，鱼肉腐败迅速。腌渍浓度从2%提升至5%，相同盐分含量的鱼肉挥发性盐基氮（TVB-N）含量从15.24 mg/100 g降至10.39 mg/100 g；菌落总数从20×105 CFU/g降至9×105 CFU/g。干燥温度从50 ℃提高至100 ℃，相同干燥时间水分蒸发率从19.12%升高至50.00%以上，同时TVB-N含量??20.364 mg/100 g降至14.000 mg/100 g以下；菌落总数从46.6×105 CFU/g降至5.0×105 CFU/g。盐分和水分的快速迁移以及腌渍时间和干燥时间的大幅度缩短是高盐和高温干燥保持腌渍鱼肉较好品质的机理 关键词：草鱼（Ctenopharyngodon idellus）；干燥；腌渍；菌落总数；TVB-N 中图分类号：S986.1；S985.1 文献标识码：A 文章编号：0439-8114（2016）21-5598-04 DOI：10.14088/j.cnki.issn0439-8114.2016.21.041 Effects of Salting and Drying Process on the Flavor Grass Carp Quality GENG Sheng-rong1，CAO Xin-xin2，LI Xin1，BAI Chan1，LI Hai-lan1，ZU Xiao-yan1，LIAO Tao1 （1.Institute for Farm Products Processing and Nuclear-Agricultural Technology，Hubei Academy of Agricultural Sciences，Wuhan 430064，China； 2.Chutian Institute of Huazhong Agricultural University，Wuhan 430072，China） Abstract： The effects of salt concentration and drying temperature on quality，structure and total plate count of pickled grass carp（Ctenopharyngodon idellus） were studied and the results showed that at the high temperature season，the traditional low salt pickling and low temperature drying curing process causes the increase of volatile matter and the total plate count，fish corruption was rapid. Pickled concentration was raised from 2% to 5%，the same salt content of the fish totol volatile basic nitrogen（TVB-N） content decreased from 15.24 mg/100 g to 10.39 mg/100 g. The total plate count was reduced from 20×105 CFU/g to 9×105 CFU/g. Drying temperature was elevated from 50 ℃ to 100 ℃，the drying time same evaporation rate was increased from 19.12% to 50.00%. at the same time，TVB-N was decreased from 20.364 mg/100 g dropped to under 14.000 mg/100 g. The total plate count was decreased from 46.6×105 CFU/g fell to 5.0×105 CFU/g. High salt and high temperature drying keep pickled fish better quality mechanism in two aspects： salt and m