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| 罗非鱼片在食盐溶液中的渗透脱水规律研究 | |
| 引用本文： | 段振华,刘磊,汪菊兰.罗非鱼片在食盐溶液中的渗透脱水规律研究[J].水产科学,2012,31(1):18-21. |
| 作者姓名： | 段振华 刘磊 汪菊兰 |
| 作者单位： | 1. 海南大学热带生物资源教育部重点实验室,海南 海口 570228;海南大学食品学院,海南海口 570228 2. 海南大学食品学院,海南海口,570228 3. 海南大学热带生物资源教育部重点实验室,海南 海口,570228 |
| 基金项目： | 国家自然科学基金资助项目，海南省自然科学基金资助项目 |
| 摘 要： | 研究了质量分数(10%、20%、30%)、温度(10、20、30℃)及厚度(3、5mm)对罗非鱼片在食盐溶液中的渗透脱水和盐吸收量随渗透时间而变化的影响规律。试验结果表明,鱼片的脱水量及盐的吸收量均随渗透温度的升高而增加。食盐的质量分数是决定鱼片是否脱水的关键因素,鱼片在10%的食盐溶液中表现为吸水,而在质量分数超过20%的食盐溶液中表现为脱水,质量分数越高,则鱼片失水量越多,同时溶质获得量也越高。较薄鱼片的渗透脱水和溶质获得量均高于较厚鱼片。 |
| 关 键 词： | 罗非鱼片 渗透脱水 单位失水量 单位盐吸收量 |
Characteristics of Osmotic Dehydration of Tilapia Fillet in Salt Solution |
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| DUAN Zhen-hua , LIU Lei , WANG Ju-lan.Characteristics of Osmotic Dehydration of Tilapia Fillet in Salt Solution[J].Fisheries Science,2012,31(1):18-21. | |
| Authors: | DUAN Zhen-hua LIU Lei WANG Ju-lan |
| Institution: | 1(1.Key Laboratory of Tropical Biological Resources,Ministry of Education,Haikou 570228,China; 2.College of Food Science and Technology,Hainan University,Haikou 570228,China) |
| Abstract: | The osmotic dehydration of tilapia fillet was investigated in salt solution.The changes in water loss(WL),and salt gain(SG) were quantitatively determined during osmotic treatments of fresh tilapia fillets with the sodium chloride concentration(10%~30%),temperature(10~30 ℃) and fillet thickness(3~5 mm) as the independent treatment factors.Results showed,WL and SG of the fish fillet were increased with increase in treatment temperature.The concentration of sodium chloride solution was involved in dehydration of the fish fillet.It was found that the fish fillet was not dehydrated when soaked in 10% sodium chloride(NaCl) solution.The osmotic dehydration of the fish fillet occurred in 20% NaCl solution or more.The more the concentration was,the more WL and SG were.Finally,a thinner fillet was found to have higher WL and SG than a thicker one. |
| Keywords: | tilapia fillet osmotic dehydration water loss salt gain |
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