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鱼类盐干加工是我国广大渔区重要加工保藏方式之一。研究它加工过程中鱼体蛋白质和各种含氮物有关生物化学变化特点,用来考查加工制品的品质和食用价值以及工艺方面问题是具有重要意义。我们在进行舟山地区大黄鱼盐干品防止腐败变质和减少用盐量的研究中,对大黄鱼无头鮝在加工过程中含氮物的变化特点进行了研究。测定了在腌干加工过程中盐渍平衡、盐渍保藏、漂淡三个阶段总氮量、蛋白氮、非蛋白氮、氨基氮、挥发性盐基氮。考察了在腌制过程中苯甲酸和醋酸作为防腐剂和减少用盐量时对含氮物变化的影响。现将初步研究结果报告如下。
Fish salt processing is one of the most important processing and storage methods in China’s fishing area. It is of great significance to study the biochemical changes of fish protein and various nitrogenous substances in the process of processing, to examine the quality, edible value and technological aspects of processed products. In the study of the prevention and treatment of the yellow croaker’s dried salt in Zhoushan area to prevent spoilage and reduce the amount of salt, we studied the characteristics of nitrogenous substances in the process of processing the big yellow croaker. The contents of total nitrogen, protein nitrogen, non-protein nitrogen, amino nitrogen, and volatile basic nitrogen were measured in the process of salting-drying, including salt balance, salt storage and bleaching. The effects of benzoic acid and acetic acid as a preservative and salt content on the nitrogen-containing species during the curing process were investigated. The preliminary findings are reported below.