白鲢腌制过程中鱼肉与盐卤成分的变化

以白鲢为材料，研究了不同腌制条件下鱼肉与盐卤成分的变化及其动力学特性。结果表明，腌制条件对鱼肉中氯化钠含量及盐卤中可溶性蛋白和氨基态氮含量变化有明显影响。随着盐水浓度的提高，鱼肉中氯化钠含量显著上升，盐卤中可溶蛋白和氨基态氮含量明显降低。降低腌制温度、缩短腌制时间、提高盐水浓度可降低鱼肉中氯化钠含量，控制肌肉中营养成分的析出。试验建立的扩散动力学方程可较好地描述腌制过程中氯化钠、可溶蛋白和氨基态氮含量的变化。

Variation of Content of Compounds in Muscle of Sliver carp and Brine During Pickling

Effect of pickling condition on variation of content of sodium chloride in muscle of Sliver carp, soluble protein and amino nitrogen in brine was investigated. Results indicated that pickling condition such as time, temperature and concentration of brine significantly affected variation of content of sodium chloride, soluble protein and amino nitrogen. There was extremely obvious positive correlation between pickling time and content of sodium chloride, soluble protein and amino nitrogen. With concentration of brine increasing, content of sodium chloride in fish-muscle notably increased and content of soluble protein and amino nitrogen in pickling solution significantly decreased. In order to decrease content of sodium chloride in fish-muscle and loss of soluble protein and amino nitrogen, it was essential to shorten pickling time with lower pickling temperature and high concentration of brine. The diffusion dynamic equations was set up with variation of content of sodium chloride, soluble protein and amino nitrogen during pickling.