鱼在腌制过程中水份活度和有关参数的变化关系

本文研究了腌制鱼的水分活度(Aw值)变化及其与其他有关参数的关系。以鲳鱼作为试验原料,用混合腌渍法对鱼品进行不同时间的腌制,然后观察鱼体中水分活度、盐分含量和水分含量的变化情况,并进一步探索这些参数之间相互的变化关系。实验结果表明,鱼体中水分活度和水分含量的降低,盐分的增加均在开始腌制至18小时时为最快;18小时后变化缓慢;34小时后基本趋向平衡。实验表明,水分活度,盐分含量与水分含量之间存在简单的线性关系,因此在腌制过程中,测定出水分和盐分含量就可以计算出水分活度Aw值,从而达到控制鱼品质量的目的。此方法在提高鱼品的保藏效果上具有一定的实用价值。

VARIATIONS BETWEEN THE WATER ACTIVITY AND RELATED PARAMETERS IN THE SALTING PROCESS OF FISH

This peper deals with the change in the water activity of saltedfish and the relationship between the Aw and other parameters. Silvery pomfret hasbeen selected as the rew material in the experiment. A combined salting method forfish was accepted at the different duration of salting time, and the changes of wateractivity and salt content were observed, relationship between above mentionedparameters was studied futhermore. The experiments indicated that the decrease inwater activity and water content, and the increase of salt in fish were most rapidat 18 hours from the beginning of salting process afterwards, the change sloweddown. The change basically tended to balance at 34 hours after salting. The experi-ment showed that the linear relationship existed between the water activity, saltcontent and water content. According to this linear relationship, it is possible tocalculate the value of water activity by measuring the content of water and salt. Forthe purpose of controlling fish quality, it can be obtained through the calculation ofwater activity. This method is valuable in improving the effect of preservation of fish