黑尾近红鲌(Ancherythroculter nigrocauda)加工过程腌制工艺的优化

Optimization of the Salting Process of Ancherythroculter nigrocauda

中文关键词: 黑尾近红鲌  腌制  响应面分析法  优化

英文关键词: Ancherythroculter nigrocauda  Salting technology  Response surface methodology  Optimization

中文摘要:

      黑尾近红鲌(Ancherythroculter nigrocauda)因肉质细腻深受消费者喜爱，其鱼体扁平，适合加工成整鱼产品，所以腌制是黑尾近红鲌加工的关键环节。为缩短腌制时间、降低鱼肉含盐量、提高黑尾近红鲌制品的安全性和标准化，本研究对黑尾近红鲌的腌制工艺进行优化。试验以鱼肉含盐量和挥发性盐基氮(TVB-N)值为指标，利用单因素试验和响应面分析法对加盐量、腌制时间和腌制温度3个因素进行优化。单因素试验中，加盐量分别为3%、5%、7%和9%，腌制温度为5℃、10℃、15℃和20℃，腌制时间为24 h、48 h、72 h和96 h，并通过响应面分析软件分别得到鱼肉含盐量、TVB-N值与加盐量、腌制温度、腌制时间的二次回归方程，通过计算得出最佳腌制工艺参数为：加盐量4.5%、腌制温度7℃、腌制时间38 h，此条件下黑尾近红鲌鱼肉含盐量为3.23%、TVB-N值为32.35 mg/100 g。通过验证试验，证明模型预测与实际实验结果相差很小，说明模型能够很好地预测实际生产情况。此模型能够为黑尾近红鲌的工业化生产服务，并对其他体形扁平鱼类的腌制有指导意义。

英文摘要:

      Ancherythroculter nigrocauda has been popular for the delicate texture of the meat, and is a proper material of processed food due to its flat shape. Salting is a key step in the processing of A. nigrocauda. In this study we aimed to optimize the conditions of the salting process, including reducing the salting time, lowering the salinity and improving the safety of the products, and hence to provide theoretical guides for the large-scale production. Using A. nigrocauda as the raw material, and the salinity and the total volatile basic nitrogen (TVB-N) as the indicators, we optimized parameters such as the salt concentration, the salting temperature and the salting time in single factor experiments. In these experiments, the salt concentrations were 3%, 5%, 7%, and 9%, the salting temperatures were 5℃, 10℃, 15℃, and 20℃, and the salting time was 24 h, 48 h, 72 h, and 96 h. Then the response surface methodology (based on the Box-Behnken experimental design principle) was used to optimize the salting process of A. nigrocauda. The response surface methodology analysis was adopted to build two second order quadratic equations between the salinity, TVB-N and salting conditions including the salt concentration, the salting temperature and the salting time. Taking the convenience into consideration, we set the optimal salting parameters as follows: salt concentration 4.5%, salting temperature 7℃, and salting time 38 h. Under these conditions, the salinity of the product was 3.23% and the total volatile basic nitrogen was 32.35 mg/100 g. The validating test showed that the actual results were very close to the predicted results from the corresponding second-order quadratic equations, thus the model may effectively predict the salt concentration and the TVB-N values of salted A. nigrocauda products. This technology could be applied to the large-scale production with reduced salting time, lower salinity, and improved food safety. Furthermore, it could also be employed in the salting process of other kinds of fresh water fishes.