关键词: 美国红鱼, 腌制, 品质

Abstract:

The effect of salting conditions on the quality of salted Sciaenops ocellatu was investigated. Under different salting
conditions, the changing patterns of water activity, the contents of water, protein and amino nitrogen and color with salting
time were analyzed. The results showed that the optimal conditions for wet salting were establsihed as follows: 8% of salt
concentration and 2.5 h of salting, while 3% salt and 8 d were found to be optimal for dry salting. The results of texture analysis
demonstrated that the dry-salted sample had significantly better flexibility and hardness than the wet-salted sample despite
having poorer chewiness, adhesiveness and adhesive.

Key words: Sciaenops ocellatus, salting, quality