作　　者： ; ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品与发酵工业》 2009年第4期184-188,共5页

摘　　要： 对脆肉鲩鱼肌肉进行涂盐和浸泡盐水1min处理后,置于0℃条件下冷藏保鲜,然后对脆肉鲩鱼片贮藏过程中的pH值、TVB-N值、菌落总数、汁液流失率、TBA值、颜色变化进行分析研究。研究结果表明:最佳的处理方式为m(鱼片)∶m(盐)=100∶2的涂盐处理,15d后鱼片TVB-N仍未超过国标规定的20mg/100g,蒸煮后感官评价结果也显示其颜色、气味、口感和总体接受度为最优。 Ctenopharyngodon crisp fish fillets were used and stored at 0℃ before treating by smearing and soaking with different concentration of salt. The pH value,the TVB - N value,the TBC, the thawing loss value,the TBA value and the color changes of the fillets during the storage time were studied. The results indicated that the optimal treatment was smearing with re（fish） ： rn（salt） = 100 ： 2. After storing for 15 days, the TVB - N value was lower than 20 mg/100 g and the sensory evaluation of the cooking fillets also showed that the color, flavor, tasty and total acceptance of the fish were the best.

关 键 词： 脆肉鲩 盐 冷藏

领　　域： [轻工技术与工程] [轻工技术与工程] [化学工程]