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首页> 外文期刊>Food science and technology research >Effect of Ascorbic Acid Utilization on Cold Smoked Fish Quality (Oncorhynchus mykiss) during Process and Storage
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Effect of Ascorbic Acid Utilization on Cold Smoked Fish Quality (Oncorhynchus mykiss) during Process and Storage

机译：利用抗坏血酸对加工和贮藏过程中冷熏鱼品质的影响（Oncorhynchus mykiss）

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摘要

The objective of the study is to investigate the effects of ascorbic acid on the quality of cold-smoked trout (Oncorhynchus mykiss), with or without sodium nitrite (NaNO_2). For this purpose, fish samples (～250 g) were treated with six forms of brine prepared with 10% salt which is the control, treated with 10% salt and 0.4%NaNO_2, 10% salt and 0.2%NaNO_2, only 2.5% ascorbic acid (Dry Salt Basis) and their combinations, and stored at +4℃. The groups were analyzed after 4 days interval for microbiologic quality, biochemical quality and sensory quality. According to the results, the samples treated with only ascorbic acid increased the shelf-life of smoked fish about > 8 days. TVB-N value of the control group was average 41.72 mg/100 g after 16 day; the group containing ascorbic acid was on average 30.53 mg/100 at this time. Ascorbic acid reduced the residual nitrite in all groups. The residual nitrite disappeared in the ascorbic acid including groups after 20 day.
机译：该研究的目的是研究抗坏血酸对有或没有亚硝酸钠（NaNO_2）的冷熏鳟鱼（Oncorhynchus mykiss）品质的影响。为此，将鱼类样品（约250 g）用六种形式的盐水处理，这些盐水用10％的盐作为对照，用10％的盐和0.4％NaNO_2、10％的盐和0.2％NaNO_2处理，仅抗坏血酸2.5％酸（干盐基）及其组合，并保存在+ 4℃下。间隔4天后对各组进行微生物学质量，生化质量和感官质量的分析。根据结果​​，仅用抗坏血酸处理的样品将烟熏鱼的保质期延长了大约8天。 16天后，对照组的TVB-N平均值为41.72 mg / 100 g。此时含抗坏血酸的组平均为30.53 mg / 100。抗坏血酸减少所有组中的残留亚硝酸盐。 20天后，包括抗坏血酸在内的组中残留的亚硝酸盐消失了。

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