CAJ | 학술논문

目的：研究三种海鱼腌制过程中的理化性质差异及质构变化。方法本文以黄立鱼(Acanthopagrus latus)、金线鱼(Nemipterus japonicus)和金丝鱼(Aphyocypris lini)3种海鱼为原料,采用先湿法后干法进行腌制,分析鱼肉腌渍过程中的水分含量、水分活度、pH、挥发性盐基氮含量及质构的变化规律。结果随着腌制时间的推移,鱼肉水分含量和水分活度不断地减少,腌制186 h后水分约为(50~60) g/100 g,水分活度约为0.78,挥发性盐基氮呈现先升后降的趋势,腌制186 h后的挥发性盐基氮含量均低于30 mg/100 g,而pH在6~7之间；鱼肉质构随着腌渍时间而改变,硬度逐渐增大,腌渍24 h时的弹性最好。腌制后金线鱼的品质较黄立鱼及金丝鱼好。结论相比市售咸鱼而言,实验腌制的3种海鱼的水分含量及水分活度与之相差不大,但挥发性盐基氮含量更低,弹性更好。
목적：연구삼충해어업제과정중적이화성질차이급질구변화。방법본문이황립어(Acanthopagrus latus)、금선어(Nemipterus japonicus)화금사어(Aphyocypris lini)3충해어위원료,채용선습법후간법진행업제,분석어육업지과정중적수분함량、수분활도、pH、휘발성염기담함량급질구적변화규률。결과수착업제시간적추이,어육수분함량화수분활도불단지감소,업제186 h후수분약위(50~60) g/100 g,수분활도약위0.78,휘발성염기담정현선승후강적추세,업제186 h후적휘발성염기담함량균저우30 mg/100 g,이pH재6~7지간；어육질구수착업지시간이개변,경도축점증대,업지24 h시적탄성최호。업제후금선어적품질교황립어급금사어호。결론상비시수함어이언,실험업제적3충해어적수분함량급수분활도여지상차불대,단휘발성염기담함량경저,탄성경호。
Objective To study the difference of physicochemical properties and texture of 3 fishes salt-ing process. Methods Three marine fishes, Acanthopagrus latus, Nemipterus japonicus and Aphyocypris lini were used as salted materials. The changes of physicochemical properties such as moisture, water activity (Aw), the content of total volatile basic nitrogen (TVB-N), pH value as well as texture parameters of meat were stu-died during the salting process. Results The contents of moisture and Aw in the fish meat were reduced with the extending of salting time. After brine salting for 186 h, the content of moisture was 50~60 g/100 g and the Aw was about 0.7. The TVB-N content of meat increased firstly and then fell with the length of salted time, which were less than 30 mg/100 g after being salted for 186 h and the pH was from 6 to 7. The texture parame-ters of fish meat changed with the salting process. The hardness increased gradually and the elasticity was the best after salting for 24 h. The texture of Nemipterus japonicus after salting was better than those of other 2 fishes. Conclusion Comparing with the market salted fish, the content of moisture and Aw of 3 marine fishes were of the similar. However, their content of TVB-N was lower and elasticity was much better.