SALTING BEHAVIOR OF YELLOWTAIL (TRACHURUS-MCCULLOCHI NICHOLS)

被引：3

作者：

BERHIMPON, S ^{[1
]}

SOUNESS, RA ^{[1
]}

DRISCOLL, RH ^{[1
]}

BUCKLE, KA ^{[1
]}

EDWARDS, RA ^{[1
]}

机构：

[1] UNIV NEW S WALES,DEPT FOOD SCI & TECHNOL,POB 1,KENSINGTON,NSW 2033,AUSTRALIA

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1991年 / 15卷 / 02期

关键词：

D O I：

10.1111/j.1745-4549.1991.tb00158.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Wet salting of low-fat yellowtail (Trachurus mccullochi Nichols) in 5%, 10%, 15%, 21% and saturated brine solutions at 25-degrees-C and 35-degrees-C, and desalting of salt-saturated fish, was carried out and assessment made of the salt content, moisture content, water activity and rate of water transfer. Brine concentration, fish shape and brine temperature had a significant effect (P < 0.01) on both equilibrium salt content (X(s)+) and rate of salt uptake (k(s)). In whole and split fish, the rate of salt uptake increased with an increase in brine concentration, while moisture loss occurred only in fish brined in from 15% up to saturated brine. In whole fish, the rate of salt loss during the desalting process was nearly the same as the rate of salt uptake during the salting process, while in split fish the rate of salt loss was faster than the rate of salt uptake.

引用

页码：101 / 114

页数：14

共 17 条

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