论文部分内容阅读
本文研究了腌制鱼的水分活度(Aw值)变化及其与其他有关参数的关系。以鲳鱼作为试验原料,用混合腌渍法对鱼品进行不同时间的腌制,然后观察鱼体中水分活度、盐分含量和水分含量的变化情况,并进一步探索这些参数之间相互的变化关系。实验结果表明,鱼体中水分活度和水分含量的降低,盐分的增加均在开始腌制至18小时时为最快;18小时后变化缓慢;34小时后基本趋向平衡。实验表明,水分活度,盐分含量与水分含量之间存在简单的线性关系,因此在腌制过程中,测定出水分和盐分含量就可以计算出水分活度Aw值,从而达到控制鱼品质量的目的。此方法在提高鱼品的保藏效果上具有一定的实用价值。
In this paper, the changes of the water activity (Aw value) of cured fish and its relationship with other relevant parameters were studied. Using the anchovy as raw material, the mixed marinade method was used to pickle the fish for different time, and then observe the changes of water activity, salt content and water content in the fish, and further explore the relationship between the changes of these parameters . The experimental results showed that the decrease of water activity and water content in fish body and the increase of salt content were the fastest when the curing started to 18 hours; the changes were slow after 18 hours; and basically balanced after 34 hours. Experiments show that there is a simple linear relationship between water activity, salt content and moisture content, so in the curing process, the measured water content and salt content can calculate the Aw value of water activity, so as to control the quality of fish purpose. This method has certain practical value in improving the preservation effect of fish.