风干鲫鱼制品在加工过程中的品质研究

Study on Quality of Air-Dried Crucian Carp Products During Processing

摘要:

为探究不同加工阶段风干鲫鱼制品的食品品质相关指标的变化，采用低盐腌制自然风干的加工工艺，测定加工过程中食盐质量分数、水分活度、失重率、pH等品质指标变化，并辅以感官评价分析。结果表明，在加工过程中，风干鲫鱼制品的食盐质量分数逐渐上升，水分活度和失重率都呈下降的趋势；而pH在腌制阶段逐渐降低，在风干阶段开始回升；在风干第4天，感官评分获得了最高分，此时，鲫鱼制品的食盐质量分数为（3.720±0.079）%，水分活度为0.67，失重率达到了64.92%，pH为6.50。在相关性分析中，水分活度与食盐质量分数、失重率相关性显著。

Abstract:

To explore the changes in food quality indicators of air-dried crucian carp products during different processing stages, a low-salt salting and natural air-drying process was adopted to determine quality indicators such as salt mass fraction, water activity, weight loss rate, pH, and more during the processing, supplemented by sensory evaluation. The results showed that during the processing, the salt mass fraction of the air-dried crucian carp products increased gradually, while water activity and weight loss rate showed a decreasing trend. Meanwhile, the pH value decreased gradually in the salting stage and began to rise again in the air-dried stage. On the fourth day of drying, the sensory score reached the highest point, with a salt mass fraction of (3.720±0.079)%, a water activity of 0.67, a weight loss rate of 64.92%, and a pH value of 6.50. In the correlation analysis, water activity was significantly correlated with salt mass fraction and weight loss rate.