腌制条件对鳓鱼腌制品品质的影响研究

目的]研究腌制条件对鳓鱼在腌制过程中品质的影响.方法]以鳓鱼为原料,研究腌制温度、加盐量和腌制时间对鳓鱼腌制品中理化指标亚硝酸盐、挥发性盐基氮（TVB-N值）和过氧化值的影响.结果]研究表明,腌制条件对鳓鱼腌制品中亚硝酸盐含量、TVB-N值、过氧化值的影响显著;食盐添加量越低,腌制咸鱼中亚硝酸盐的峰值出现越早并且峰值越高,TVB-N值含量越高;腌制温度越高、腌制时间越长,亚硝酸盐的峰值出现越早且峰值越高,TVB-N值和过氧化值含量越高.结论]研究对鳓鱼腌制过程具有一定的指导意义.

Study on the Influence of Curing Condition for Quality in Cured Fish

Objective] To study on the influence of curing condition for quality in cured fish.Method] To evaluate the influence of the properties during the process of cured fish,as salt addition,curing temperature and curing time on nitrite content,peroxide value,and TVBN content of cured long-finned herring were studied.Result] It showed that the nitrite content,TVB-N content and peroxide value were significantly affected by curing conditions.In the cured fish,the peak of nitrite content appeared earlier and higher,TVB-N content and peroxide value were high with low salt addition.With high pickling temperature and long pickling time,the peak of nitrite content appeared earlier and higher,TVB-N content and peroxide value were high.Conclusion] The study has a certain guiding significance to the process of cured longfinned herring fish.