Effects of Ultrasound Assisted Vacuum Wet Curing on the Quality and Flavor of Stinky Mandarin Fish
To investigate the effect of ultrasound assisted vacuum wet curing on the quality and flavor and flavor of stinky mandarin fish,this paper takes stinky mandarin fish as the research object,optimizes the conditions for ultrasonic assisted vacuum wet constant temperature fermentation to produce stinky mandarin fish,and then determines the color and lustre,hardness,sensory evaluation,sodium chloride content and free amino acid content of stinky mandarin fish.The results show that the optimal development conditions for ultrasound assisted vacuum wet process are:ultrasound frequency is 80 Hz,ultrasound duration is 30 minutes;After ultrasonic treatment,the Mandarin fish and the pickling solution are placed in a vacuum box for constant temperature pickling,with a vacuum degree of-0.10 MPa,a pickling temperature of 20℃,and a pickling time of 5 days.After ultrasonic assisted vacuum pickling,the stinky mandarin fish has a fairer color,lower flesh hardness,and higher sensory evaluation.The content of fresh amino acids reaches 248.12 g/100 g or more,and the total amount of amino acids reaches 520.24 g/100 g or more.This curing method not only shorens the curing time of smelly mandarin fish,but also improves the quality and flavor of smelly mandarin fish,which is an effective curing method for stinky mandarin fish..
万方数据
维普
