鹹水塩析時のイネ科コイの品質変化に関する研究

Research on the quality changes of grass carp during brine salting.

• Wenxian Yang
• Wenzheng Shi
• Yinghong Qu
• Zhihe Wang
• Siyuan Shen
• Ludan Tu
• Haiyuan Huang
• Han Wu

抄録

塩分添加量6％、8％、10％のブライン塩漬中のイネ科コイの品質変化に関する研究は、化学的、物理的指標のほか、官能評価、微生物分析により評価した。NaCl含有量は塩分添加量と塩析時間に比例していた。塩添加量の増加は、24時間以内にpHとは逆の変化傾向を示す硬さと噛みごたえの増加につながる可能性があった。また、食塩添加中のK値はすべて10%以下であった。遊離アミノ酸に対する8％の食塩添加の影響は比較的小さかった。より高いレベルの塩分添加は細菌の増殖を阻害する可能性があった。官能評価、等価うま味濃度（EUC）、味覚活性値（TAV）を組み合わせて総合的に分析することで、4～8hrの塩漬けで食するか、次のステップとして8%の塩を添加して加工した方が味や品質が良くなることが示唆された。

The research on the quality changes of grass carp during brine salting with 6%, 8%, and 10% salt additions was evaluated by chemical and physical indicators, as well as a sensory assessment and microbiological analysis. The NaCl content was proportional to salt addition and salting time. The increase of salt addition could lead to the increase of hardness and chewiness in which change trends were contrary to the pH within 24 hr. All K values were less than 10% during brine salting. The effect of 8% salt additions on free amino acids was relatively smaller. Higher levels of salt additions could inhibit bacterial growth. Combined with sensory assessment, equivalent umami concentration (EUC), and taste activity value (TAV) to analysis comprehensively, it was suggested that grass carp meat should be eaten at 4-8 hr of brine salting with 8% salt additions or processed for the next step, in which the grass carp meat had a better taste and quality.

© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.