食品科学

• 技术应用 • 上一篇    

水分活度降低剂在腌腊鳡鱼中的应用

易翠平,钟春梅   

  1. 长沙理工大学化学与生物工程学院,湖南 长沙 410004
  • 出版日期:2013-08-25 发布日期:2013-09-03

Application of Water Activity Lowering Agents in Cured Elopichthys bambusa

YI Cui-ping,ZHONG Chun-mei   

  1. School of Chemistry and Biological Engineering, Changsha University of Science and Technology, Changsha 410004, China
  • Online:2013-08-25 Published:2013-09-03

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,以5%(m/m)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

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
purposes. Results showed that the salt content in cured E. bambusa could be lowered to 4.8% (m/m) when E. bambusa was
marinated in a solution containing 5% NaCl (m/m), 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