草鱼干加工贮藏过程中品质变化研究-《中国调味品》

文章信息/Info

Title:: Study on uality Variation During Process Storage of Dried Grass Carp

摘要:: 本文以草鱼为原料，采用真空滚揉腌制、冷风干燥等现代食品加工技术，制成盐分低于6%，水分在40%～60%的草鱼干。将草鱼干在-4℃下冷藏一个月，检测其在贮藏期间的品质变化，包括水分、盐浓度、pH值、质构、挥发性盐基氮、粗蛋白、粗脂肪、菌落总数和感官评分。经荷叶提取物处理后制得的草鱼干与对照组相比，pH值和TVB-N含量、菌落总数、粗脂肪含量和粗蛋白含量明显低于对照组，说明荷叶提取物对低盐高水分的草鱼干有抑菌作用，相关的加工方法可以为建立传统淡水鱼腌腊制品干制加工保藏新模式提供一定的参考。

Abstract:: In this paper, using grass carp as raw materials, using vacuum roll to knead salting, cold air drying and other modern food processing technology, made less than 6% salt ,water at 40% to 60%, -4℃ frozen for a month. Detecting changes in its quality during storage, including moisture, salt concentration, pH, texture changes, TVB-N, crude protein, crude fat, total bacterial count and sensory evaluation. After a lotus leaf extract treatment was compared with the control group of dry grass, pH and TVB-N concentration decreased, the total number of colonies, crude fat and crude protein content was significantly lower than the control group, indicating lotus leaf extract on low salt dry grass high moisture inhibitory effect. This processing methods for the establishment of traditional dried freshwater Ala products processing accession of new models provide a reference.