期刊论文

Effect of salt-aided control on quality attributes of roasted grass carp(Ctenopharyngodon idella)fillets

中文

水产学报

1000-0615

2023

47

8

164-172

10.11964/jfc.20210612933

国家现代农业产业技术体系建设专项（CARS-45-1）；

本校为第一机构

为从蛋白质角度探究加盐量和腌制时间对烧烤草鱼块品质的影响，将鲜活草鱼去鳞、头、尾、内脏后切块腌制，再在200 ℃下烤制15 min，分别测定不同加盐量（5%、6%、7%）、腌制时间（2、4、6 h）下腌制草鱼块的食盐含量、失重率和肌原纤维蛋白的理化性质（二级结构、表面疏水性、总巯基和二硫键含量），以及烧烤草鱼块的色度、嫩度、水分、灰分和蛋白质含量，并对腌制烧烤草鱼块进行感官评价。结果显示，随着加盐量的增加或腌制时间的延长，腌制草鱼块的食盐和二硫键含量及表面疏水性逐渐增加，总巯基含量逐渐降低，肌原纤维蛋白的二级结构从稳定（α-螺旋和β-折叠）向不稳定（β-转角和无规卷曲...

To investigate the effect of salt amount and salting time on the quality attributes of roasted fillets from Ctenopharyngodon idella,the scales,head,tail,and internal organs of fresh C.idella were removed and cut into fillets,then salted respectively using a dry salting ...MORE To investigate the effect of salt amount and salting time on the quality attributes of roasted fillets from Ctenopharyngodon idella,the scales,head,tail,and internal organs of fresh C.idella were removed and cut into fillets,then salted respectively using a dry salting me...