水分活度降低剂在腌腊鳡鱼中的应用-食品科学.PDF

358 2013, Vol.34, No.16 食品科学 ※技术应用 鳡 水分活度降低剂在腌腊 鱼中的应用 易翠平，钟春梅 (长沙理工大学化学与生物工程学院，湖南 长沙 410004) 摘  要：通过单因素试验和正交试验研究了水分活度降低剂1,2-丙二醇和丙三醇协同氯化钠在降低腌腊鳡鱼水分活 度中的应用，以期在保证腌腊鳡鱼品质的前提下降低其含盐量。结果表明：采用4mL/100g 的醋作为pH值调节剂， m m 以5%( / )氯化钠、1mL/100g 1,2-丙二醇、1mL/100g丙三醇腌制，三段式(85℃烘干2h-缓苏2h-65 ℃、3h)干燥至水 分含量为40.91% ，能使腌腊鳡鱼的含盐量降低至4.8% ，品质与高盐腌腊鳡鱼基本没有差异。 关键词：鳡鱼；水分活度；1,2-丙二醇；丙三醇 Application of Water Activity Lowering Agents in Cured Elopichthys bambusa YI Cui-ping ，ZHONG Chun-mei (School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha 410004, China) Abstract ：An orthogonal array design was used to study the combined application of the water activity lowering agents propylene glycol, glycerol and sodium chloride in cured Elopichthys bambusa for salt reduction and quality maintenance E. bambusa m m E. bambusa purposes. Results showed that the salt content in cured could be lowered to 4.8% ( / ) when was m m marinated in a solution containing 5% NaCl ( / ), 1 mL/100 g propylene glycol and 1 mL/100 g glycerol with 4 mL/100 g vinegar as an acidity regulator and then dried to a moisture content of 40.91% by a three-stage drying method (85 ℃, 2 h; 2 h of tempering; 65 ℃, 3 h). The quality of E. bambusa treated by this procedure had no difference from that obtained by high salt curing method. Key words Elopichthys bambusa ： ；water activity ；propylene glycol ；glycerol 中图分类号：TS254.4 文献标志码：B 文章编号：1002-6630(2013)16-0358-04 doi:1