Abstract
Pickling and drying is helpful for the taste of fish fillets which is highly related to the content of salt. With 0%, 5%, 7% and 9% salt content respectively, the freshness, biogenic amine and taste of grass carp fillets were studied during pickling and drying under controlled freezing point (-0.5 ℃±0.4 ℃) and storage at 4 ℃. The results showed total volatile basic nitrogen (TVB-N) of the fillets decayed after 50, 60, and 70 d. After storage for 70 days, biogenic amine of fillets reached 243.32, 210.10, 180.15 and 174.54 mg/kg and their equivalent umami concentration (EUC) reached 0.99, 1.90, 2.30 and 2.12 g MSG/g respectively. Therefore, carp fillets with 7% salt content had lower BA and better freshness, flavor and storage time.
Publication Date
6-28-2017
First Page
124
Last Page
129
DOI
10.13652/j.issn.1003-5788.2017.06.025
Recommended Citation
Liyan, CAI; Jinqing, WAN; Dingfang, LIANG; and Nan, ZHANG
(2017)
"Influence of salt concentration on quality of pickled and dried grass carp fillets under controlled freezing point,"
Food and Machinery: Vol. 33:
Iss.
6, Article 25.
DOI: 10.13652/j.issn.1003-5788.2017.06.025
Available at:
https://www.ifoodmm.cn/journal/vol33/iss6/25
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