许志平,何晓彤,邓旗,房志家,廖建萌,龚丽,孙力军

• 1:广东海洋大学食品科技学院
• 2:广东省湛江市食品药品检验所
• 3:广东省现代农业装备研究所

摘要(Abstract)：

【目的】揭示腌制时间对低钠盐腌制红鳍笛鲷（Lutianus erythropterus）鱼干（下称“红鱼干”）感官品质及质构状态的影响，为优质低钠盐腌制红鱼干的加工工艺优化提供理论依据。【方法】以NaCl和KCl分别按照质量分数85%和15%的比例制备低钠盐，再以鱼体质量30%的用量，通过覆抹式干腌、清水脱盐、自然日晒等加工工艺制备红鱼干，考察不同腌制时间（2、4、6、8、10 h）对低钠盐腌制红鱼干成品的感官、色度、质构、肌肉纤维结构、盐分及水分质量分数、水分分布和迁移等指标的影响。【结果】随着腌制时间的递增，红鱼干的咸度、鲜味、腌腊味、硬度、嚼劲和金黄色泽等感官品质均显著提高（P <0.05），此时盐分的增多使鱼干内部的水分逐渐向外迁移，蛋白与水分的结合力增强，肌纤维最终收缩密集；腌制时间超出8 h后，红鱼干的亮黄色度、咀嚼性、NaCl质量分数和水分整体自由度均显著下降（P <0.05），灰绿色度明显上升。【结论】低钠盐腌制时间对红鱼干的感官及质构品质具有显著影响。本研究条件下，8 h的腌制时间可保证低钠盐腌制红鱼干处于较优的感官品质及质构状态。

关键词(KeyWords)： 红鱼干;低钠盐;腌制时间;感官品质;质构;水分分布和迁移

Abstract:

Keywords:

基金项目(Foundation): 广东省重点领域研发计划-鱼类自动化加工智能技术研究与示范(2021B0202060001);; 广东省现代农业产业技术体系共性关键技术创新团队建设专项(2023KJ151);; 湛江市科技发展专项资金竞争性分配项目(2020A03009、2020A01011);; 广东省普通高校特色创新项目(2020KQNCX025);; 广东海洋大学科研启动经费(R19050)

作者(Author): 许志平,何晓彤,邓旗,房志家,廖建萌,龚丽,孙力军

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