Effects of Technological Conditions on Security Qualities of Cured Fish
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    Abstract:

    To evaluate changes of security qualities during processing of cured fish,effects of salt addition,pickling temperature and time,and drying conditions on nitrite content,acid value,peroxide value,TBA value and TVB-N content of cured silver carp with dry-cured method were studied.Nitrite content,acid value,peroxide value,TBA value and TVB-N content were significantly affected by curing conditions and drying methods.The nitrite content,acid value and TVB-N content of cured fish were high with low salt addition.The nitrite content,acid value,peroxide value,TBA value and TVB-N content of cured fish were high with high pickling temperature and long pickling time.Among four drying methods,the nitrite content,acid value,peroxide value,TBA value and TVB-N content of cured fish with vacuum freeze-drying were low while the acid value,peroxide value,TBA value and TVB-N content of cured fish with microwave drying were high.When cured fish were picked at 10 ℃ for 4 days with 6% salt addition and dried,its nitrite content,acid value,peroxide value,TBA value and TVB-N content were less than 2.55 mg/kg,0.63 mg/g,0.18 g/kg,10.54 mg/kg,and 229.6 mg/kg,respectively.All of these parameters were in line with standards set by government,which indicated that cured fish was safe for eating.

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张娜,熊善柏,赵思明. Effects of Technological Conditions on Security Qualities of Cured Fish[J]. Jorunal of Huazhong Agricultural University,2010,29(6):783-787.

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  • Received:April 17,2010
  • Revised:June 01,2010
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