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首页> 外文期刊>Food science and technology research >The Effect of Ultrasonic Marinating on the Transport of Acetic Acid and Salt in Anchovy Marinades
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The Effect of Ultrasonic Marinating on the Transport of Acetic Acid and Salt in Anchovy Marinades

机译：超声波腌制对An鱼腌汁中乙酸和盐的迁移的影响

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摘要

In this study, the effect of ultrasonic marinating on the transport of acetic acid and salt in anchovy marinades was investigated. Anchovy fillets were immersed in marinating solution containing 4% acetic acid and 8% salt and treated with static marinating or with 20 kHz ultrasound at different ultrasonic intensity (20,25 and 30 W/cm~2) and at different times (10,20 and 30 min). In general, the ultrasonic marinating affected moisture transport in anchovy marinades and moisture content decreased while ultrasonic intensity increased. The ultrasonic marinating accelerated acetic acid and NaCl transport depending on ultrasonic intensity and marinating time. The best results were obtained in marinated anchovies with 30 W/cm~2 of ultrasonic intensity. The marinating with 30 W/cm~2 of ultrasonic intensity exhibited the highest effect in decreasing the pH value. The results suggest that marinating with 30 W/cm~2 of ultrasonic intensity could enhance acetic acid and salt transport and decreasing pH in anchovy marinades.
机译：在这项研究中，研究了超声波腌制对an鱼腌汁中乙酸和盐的运输的影响。将cho鱼鱼片浸入含有4％乙酸和8％盐的腌制溶液中，并在不同的超声强度（20,25和30 W / cm〜2）和不同的时间（10,20）进行静态腌制或20 kHz超声处理和30分钟）。一般而言，超声波腌制影响了cho鱼腌汁中的水分传输，水分含量降低，而超声波强度则提高。超声腌制加速了乙酸和NaCl的运输，具体取决于超声强度和腌制时间。在超声强度为30 W / cm〜2的腌制凤尾鱼中获得最好的结果。 30 W / cm〜2的超声波强度腌制对降低pH值的影响最大。结果表明，以30 W / cm〜2的超声波强度腌制可以增强凤尾鱼腌制液中乙酸和盐的转运，降低pH。

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