195研究探讨《食品工业》2023年第44卷第4期基于不同加盐量和腌制时间对腊鱼肉品质的影响汪晓瑜，赵利*，白春清，陈丽丽，袁美兰，江勇1.国家淡水鱼加工技术研发分中心（南昌330013）；2.江西科技师范大学生命科学学院（南昌330013）摘要为探究不同加盐量和腌制时间对腊鱼理化指标及品质影响,以草鱼肉为研究对象,通过测定水分、总酸含量、色泽、组胺含量、粗蛋白含量、挥发性盐基氮含量、氨基酸态氮含量、肌原蛋白含量、羰基价含量、亚硝酸盐含量及总巯基含量,研究不同加盐量6%,8%和10%及不同腌制时间0,2,4和6d时对腊鱼肉品质影响。结果表明,不同加盐量下随着腌制时间延长,水分先降低后升高,总酸含量逐渐增加,亮度(L*)、红度(a*)及白度(b*)随着加盐量增加逐渐降低,组胺含量逐渐增加,粗蛋白含量逐渐减少,挥发性盐基氮及氨基酸态氮含量逐渐升高,肌原蛋白和总巯基含量逐渐降低,羰基价含量逐渐升高,亚硝酸盐含量先增加后减少。综合理化指标综合分析,腊鱼肉加盐量6%、腌制时间4d时的腊鱼肉品质方面较好。关键词腊鱼;加盐量;腌制时间;品质TheEffectofDifferentSaltContentandCuringTimeontheMeatQualityofPreservedFishWANGXiaoyu,ZHAOLi*,BAIChunqing,CHENLili,YUANMeilan,JIANGYong1.NationalFreshwaterFishProcessingTechnologyRESEARCHandDevelopmentSub-Center(Nanchang330013);2.CollegeofLifeScience,JiangxiScienceandTechnologyNormalUniversity(Nanchang330013)AbstractInordertoexploretheeffectsofdifferentsaltadditionsandpicklingtimeonthephysicalandchemicalindicatorsandqualityofwaxedfish,theeffectsofdifferentsaltadditionsof6%,8%and10%anddifferentcuringtimesof0,2,4and6dwerestudiedbymeasuringthemoisture,totalacidcontent,color,histaminecontent,crudeproteincontent,aminoacidnitrogencontent,muscleincontent,carbonylvalencecontent,nitritecontentandtotalmercaptocontentofbacon.Theresultsshowedthatthemoisturedecreasedfirstlyandthenincreasedwiththeprolongationofthepicklingtimeunderdifferentsaltadditions.Thetotalacidcontentgraduallyincreased;Brightness(L*),redness(a*)andwhiteness(b*)decreasedwiththeamountofsaltaddedgraduallydecreasing;Thecontentofhistaminegraduallyincreased;Thecrudeproteincontentgraduallyreduced;Thecontentofvolatilesalt-basednitrogenandaminoacidnitrogengraduallyin...
