作　　者： ; ; (杨贤庆）; (吴燕燕）; (樊丽琴）; (戚勃）; (胡晓）; (王安凤）;

机构地区： 中国水产科学研究院南海水产研究所

出　　处： 《现代食品科技》 2015年第12期291-295,317,共6页

摘　　要： 本文研究蓝圆鲹在不同腌制条件下水分含量、水分活度、含盐量、pH值、嗜盐菌总数等理化特性的变化规律。研究结果表明:在腌制过程中,水分含量和水分活度呈逐渐降低的趋势,并分别在腌制的第4 d和第2 d表现出显著性差异(P<0.05),腌制结束时,水分含量在58.80~61.77%之间,水分活度在0.75~0.82之间;在腌制过程中,样品的含盐量表现出逐渐增长的趋势,从腌制的第2 d起,三种不同盐度腌制样品的盐含量表现出显著性差异(P<0.05),腌制所用盐度越高,终产品含盐量越高;不同腌制条件下,均表现为pH值在腌制初期升高,之后缓慢下降的趋势,盐和鱼质量比为1:8盐度条件下与另外两种盐度相比,pH的变化均表现出极显著差异(P<0.01);盐和鱼质量比为1:3时,随着腌制时间的延长嗜盐菌逐渐消失,盐和鱼质量比为1:5时,部分嗜盐菌仍可以生长,腌渍结束时为3.19 lg CFU/g,盐和鱼质量比为1:8时,嗜盐菌在初期生长较快,在腌制末期达到平衡状态,但仍处于较高含量水平,达到4.56 lg CFU/g。 The changes in water content, water activity (aw), salt content, pH, total number of halophilic bacteria, and other physicochemical properties of Decapterus maruadsi under different salting conditions were studied. The results indicated that during the salting process, the water content and water activity exhibited a gradual decreasing trend, and showed significant differences on the 4thand 2ndday, respectively (P < 0.05). At the end of the salting process, the water content and the water activity were in the range of 58.80-61.77% and 0.75-0.82, respectively. During the salting process, the salt content of the samples showed a gradually increasing trend, and exhibited significant differences between the samples subjected to three different salinities on day 2 (P < 0.05). Higher salinities resulted in a higher salt content in the final products. For all salting conditions, pH values showed a gradual decreasing trend after an initial increase. When the mass ratio of salt to fish was 1:8, the pH variation was significantly different from those under the other two salinities (P < 0.01). When the mass ratio of salt to fish was 1:3, the number of halophilic bacteria decreased gradually with the increase in salting time. When the mass ratio of salt to fish was 1:5, halophilic bacteria could still grow and reached 3.19 lgCFU/g by the end of salting. When the mass ratio of salt to fish was 1:8, the growth of halophilic bacteria was relatively fast at the early stage of salting, reached an equilibrium state at the late stage, and the number of halophilic bacteria was relatively high (4.56 lgCFU/g) at the end of salting. © 2015, South China University of Technology. All right reserved.

关 键 词： 蓝圆鲹 盐度 腌制 理化特性 变化规律

领　　域： [轻工技术与工程] [轻工技术与工程]