CAJ | 학술논문

对糟醉带鱼不同腌制条件下鱼肉与盐卤成分的变化及其动力学变化特性进行了研究。结果表明：腌制条件对鱼肉中氯化钠含量、鱼肉失重率及盐卤中可溶性蛋白和氨基态氮含量变化有明显影响；腌制时间与鱼肉中氯化钠含量及盐卤中可溶蛋白和氨基态氮含量均呈极显著正相关，腌制温度与盐卤中氨基态氮和可溶蛋白含量呈极显著正相关，随着盐水质量分数的提高，鱼肉中氯化钠含量和鱼肉失重率显著上升，盐卤中可溶蛋白和氨基态氮含量明显降低；降低腌制温度、缩短腌制时间、提高盐水质量分数可降低鱼肉中氯化钠含量，控制肌肉中营养成分的析出；试验建立的动力学方程可较好地描述糟醉带鱼腌制过程中鱼肉的氯化钠含量、失重率及盐卤中可溶蛋白、氨基态氮含量的变化。
대조취대어불동업제조건하어육여염서성분적변화급기동역학변화특성진행료연구。결과표명：업제조건대어육중록화납함량、어육실중솔급염서중가용성단백화안기태담함량변화유명현영향；업제시간여어육중록화납함량급염서중가용단백화안기태담함량균정겁현저정상관，업제온도여염서중안기태담화가용단백함량정겁현저정상관，수착염수질량분수적제고，어육중록화납함량화어육실중솔현저상승，염서중가용단백화안기태담함량명현강저；강저업제온도、축단업제시간、제고염수질량분수가강저어육중록화납함량，공제기육중영양성분적석출；시험건립적동역학방정가교호지묘술조취대어업제과정중어육적록화납함량、실중솔급염서중가용단백、안기태담함량적변화。
The variation of content of compounds in muscle of vinasse hairtail and salt brine are investigated under different pickling conditions, so are their dynamics characteristics. Results indicate that the pickling conditions significantly affect variation of content of sodium chloride, weight loss rate, soluble protein and amino nitrogen. There is a positive correlation between pickling time and content of sodium chloride, soluble protein and amino nitrogen, also between picking temperature and soluble protein and amino nitrogen. With the increasing of brine concentration, the content of sodium chloride and weight loss rate in fish-muscle notably increases while the content of soluble protein and amino nitrogen in pickling solution significantly decreases. In order to reduce the content of sodium chloride in fish-muscle and loss of soluble protein and amino nitrogen, it is essential to shorten pickling time with low pickling temperature and high brine concentration. The diffusion dynamic equations is established to better describe the variation of content of sodium chloride, weight loss rate, soluble protein and amino nitrogen during pickling.