Study of tilapia pickling technique.
Study of tilapia pickling technique.
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发表时间：
2009
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通讯作者：
Li Jin;Li Biansheng;Li Wei
中科院分区：
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作者：
Li Jin;Li Biansheng;Li Wei
通过单因素试验和正交试验,考察了温度、盐浓度等几个关键因素的影响。结果表明,温度主要影响鱼的鲜度、盐度和掉率,而鱼的盐度、掉率与鱼肉的质构特性显着相关。腌制方法对非非鱼腌制过程的大部分指标影响显着。最佳采摘温度、盐浓度和腌制方法为15分别为℃、10%和混合盐腌。
Based on the single factor test and orthogonal test,effects of several key factors,including temperature,salt concentration,etc.,were investigated.The results showed that temperature mainly affects the fish freshness,salinity and drop rate.And the fish salinity,drop rate were in significant correlation with the texture characteristics of the fish meat.Curing method had obvious influence on most of the indexes to the Filapia pickling process.The best picking temperature,salt concentration and salty method were 15 ℃,10% and mixed-salting,respectively.