Volume 12 Issue 3
Jun.  2016
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ZHAO Pin, LIN Wanling, HAO Shuxian, LI Laihao, YANG Xianqing. Intermittent vacuum wine lees pickling processing of drunk fish (Oreochromis mossambicus)[J]. South China Fisheries Science, 2016, 12(3): 84-90. DOI: 10.3969/j.issn.2095-0780.2016.03.011
Citation: ZHAO Pin, LIN Wanling, HAO Shuxian, LI Laihao, YANG Xianqing. Intermittent vacuum wine lees pickling processing of drunk fish (Oreochromis mossambicus)[J]. South China Fisheries Science, 2016, 12(3): 84-90. DOI: 10.3969/j.issn.2095-0780.2016.03.011
shu

Intermittent vacuum wine lees pickling processing of drunk fish (Oreochromis mossambicus)

  • 1.

    National Research and Development Center for Aquatic Product Processing, Key Lab. of Aquatic Product Processing, Ministry of Agriculture; South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China

  • 2.

    College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

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  • Received Date: June 30, 2015
  • Revised Date: September 13, 2015
    Graphical Abstract
    • Abstract

  • We studied the effects of salting time, dry process and intermittent vacuum wine lees pickling technology on the quality of drunk fish (Oreochromis mossambicus). Results indicate that the quality of drunk fish was the best when being salted for 13 h, dried at 50 ℃ for 11 h and vacuumed at 25 ℃ for 6 d in rice wine lees of 0.095 MPa. The total sugar, total acid and amino acid nitrogen of drunk fish with best quality were (596.93±1.6) μg·g-1, (123.95±15.22) mg·g-1 and (1.98±0.15)g·kg-1, respectively, which is better in quality than the products obtained under other conditions.

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