摘要
以蓝圆鲹为试验材料,研究了在室温(25℃)和低温(4℃)下,盐鱼质量比分别为1∶3、1∶5、1∶8的条件下腌制咸鱼的过程中亚硝酸盐和硝酸盐含量的变化情况,并分析了亚硝酸盐和硝酸盐含量变化的相关性。结果表明:盐鱼质量比为1∶3时,亚硝酸盐含量的峰值在室温(25℃)下比低温(4℃)下出现早且高;室温(25℃)下,盐鱼质量比越低,亚硝酸盐的峰值出现越早并且峰值越高。在室温(25℃)下,盐鱼质量比低时,腌制时硝酸盐含量有所增加;在低温(4℃)高盐的条件下,硝酸盐含量变化在较小的范围内波动。室温(25℃)下,不同盐鱼质量比下咸鱼中亚硝酸盐和硝酸盐含量的变化在浕=0.01水平下线性关系均不显著。
The change of nitrite and nitrate contents in round scad at room temperature （25℃） and low temperature （4℃） with different salts （ salt： fish ratio = 1 ： 3,1 ： 5,1 ： 8 ） were measured, the correlation between nitrite and nitrate content changes were also analyzed. The results showed that the peak value of nitrite content at room temperature （25℃） appeared earlier and was higher than at low temperature （4℃） when the ratio of salt： fish was 1： 3; at the room temperature （25℃） , the lower the salt content, the earlier the peak value appeared and the higher the peak value was. The nitrate content increased at room temperature （25℃） with low ratio of salt to fish; the nitrate content did not change significantly at low temperature （4℃） with high ratio of salt to fish. The linear relationship between nitrite and nitrate content changes were not significant at the level of a = 0.01 under different salt ratio at room temperature （25℃ ）.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第10期55-58,共4页
Food and Fermentation Industries
基金
中央级公益性科研院所基本科研业务费专项资金(No.2007TS11)
关键词
干腌
咸鱼
亚硝酸盐
硝酸盐
含量变化
相关性
dry-cured, salted fish, nitrite, nitrate, content changes, correlation
