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- W2293521553 abstract "In order to study the quality change rule of fermented yellow croaker in light salting process,the effects of salt dosages(5%,10% and 15%),temperatures(10 ℃,25 ℃ and 32 ℃) and salting time(0～5 d) on the main physico-chemical indices and sensory properties of investigated.According to the physico-chemical analysis results:Salt dosage has greater effect than temperature on salt content,water content,weight variation rate and water loss rate.As the salt dosage increases or the temperature decreases,the AAN content and TVBN content both increase slowly.The pH value decreases and then rises with the increasing salt dosage.The final pH value increases with the increasing temperature.Sensory evaluation showed that,at 32 ℃,both the sample fermented with 10% salt for 3 days and that fermented with 15% salt for 4 days have good quality.When the salt dosage is 10%,the sample fermented at 25 ℃ is better than that at 32 ℃.When the salt dosage is 15%,the samples fermented at 25 ℃ and 32 ℃ are similar.The sample fermented with 15% salt for 4 days show improved saline taste after desalting,but still remains fermentation flavor,thus being more acceptable than the other samples.Correlation analysis shows that the main physico-chemical indices have remarkable correlation with sensory properties.So they could be used as quality indices and controlled as follows:salt content7 g/100g(WB),water content between 54～60 g/100g(WB),AAN0.2 g/100g(WB),TVBN96 mg/100g(WB)." @default.
- W2293521553 created "2016-06-24" @default.
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- W2293521553 date "2010-01-01" @default.
- W2293521553 modified "2023-09-23" @default.
- W2293521553 title "Quality Change of Fermented Yellow Croaker in Light Salting Process" @default.
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