2014, Volume 16, Issue 9
Strategic Study of CAE >> 2014, Volume 16, Issue 9
Effect of salting process on the texture and physicochemical properties of turbot
1. Food Safety Laboratory，Ocean University of China，Qingdao，Shandong 266003，China；
2. Rizhao Meijia Keyuan Food Co. Ltd.，Rizhao，Shandong 276825，China
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Abstract
To study the effects of salt concentration，curing time and curing methods on the quality of salted turbot，the texture and physicochemical property changes were analyzed. Results showed that the effect of salt concentration and curing time on salted turbot chewing was significant (P<0.05)；while the hardness，elasticity and gumminess was insignificant. Significant effect (P<0.05) of curing methods was also seen in hardness，elasticity and gumminess. During curing process，when the salt concentration increased 2 %，the acid value decreased 1.03 mg/g and the peroxide value decreased 0.1 g/100 g. With the curing time increasing，the acid value and peroxide value enhanced；also，the curing time had significant effects on sensory evaluation (P<0.05). In summary，pickling process had significant impact on the quality of turbot products. Based on the effects of various parameters，this work will provide basic data for further optimization of salted turbot process.
Keywords
salting process ; turbot ; texture ; physicochemical properties ; sensory evaluation
Figures
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