[1] TOMAC A,MALLO S R,PEREZ S,et al.Vacuum impregnation in Merluccius hubbsi hake fillets brining:Effect on mass transfer kinetics,texture and colour[J].LWT,2020,119:108 892.
[2] ANDREETTA-GORELKINA I V,GORELKIN I V,RUSTAD T.Determination of apparent diffusion coefficient in balls made from haddock mince during brining[J].Journal of Food Engineering,2016,175:8-14.
[3] 苏欣,黄春红,曹菊花.淡水鱼鱼肉风味物质及其影响因素研究进展[J].肉类研究,2018(8):64-68.
SU X,HUANG C H,CAO J H.Review of flavor substances in freshwater fish and factors influencing them[J].Meat Research,2018(8):64-68.
[4] SHI W,CHEN Q,WAN J,et al.Effects of frozen on freshness and taste of grass carp meat[J].Science and Technology of Food Industry,2014,35(16):334-336;341.
[5] 吴燕燕,曹松敏,李来好,等.蓝圆鰺腌干工艺中组织蛋白酶与游离氨基酸和滋味形成的关系[J].食品科学,2018,39(4):13-19.
WU Y Y,CAO S M,LI L H,et al.Relationship of cathepsin with free amino acids and flavor substances during salted Decapterus maruadsi processing[J].Food Science,2018,39(4):13-19.
[6] RABIE M,SIMON-SARKADI L,SILIHA H,et al.Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage[J].Food Chemistry,2009,115(2):635-638.
[7] PÉREZ-SANTAESCOLÁSTICA C,CARBALLO J,FULLADOSA E,et al.Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham:Influence on free amino acid and volatile compound profile[J].Food Research International,2018,114:140-150.
[8] WANG T,NING Z,WANG X,et al.Effects of ultrasound on the physicochemical properties and microstructure of salted-dried grass carp (Ctenopharyngodon idella)[J].Journal of Food Process Engineering,2018,41(1):e12 643.
[9] YAMAGUCHI S,NINOMIYA K.Umami and food palatability[J].the Journal of Nutrition,2000,130(4):921-926.
[10] 张进杰,徐大伦,杨文鸽,等.糟醉带鱼制作过程中营养、呈味物的变化[J].中国食品学报,2014,14(9):224-232.
ZHANG J J,XU D L,YANG W G,et al.Changes of proximate composition and taste components in vinasse hairtail during processing[J].Journal of Chinese Institute of Food Science and Technology,2014,14(9):224-232.
[11] 汪之颖,陈静茹,陈可欣,等.低盐腌制对生鲜草鱼片冷藏过程中品质变化的影响[J].中国农业大学学报,2015,20(6):249-255.
WANG Z Y,CHEN J R,CHEN K X,et al.Effect of low salt on the quality changes of raw grass carp(Ctenopharyngodon idellus)fillets during chilled storage[J].Journal of China Agricultural University,2015,20(6):249-255.
[12] FAN H,LUO Y,YIN X,et al.Biogenic amine and quality changes in lightly salt-and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4 ℃[J].Food Chemistry,2014,159:20-28.
[13] 須山三千三,吳清熊,邱思魁,等.水產食品學[M].上海:國立編譯館,1996.
MICHIZO S,WU Q X,QIU S K,et al.Aquatic Food Science[M].Shanghai:National Compilation and Translation Museum,1996.
[14] SUMMERS G,WIBISONO R,HEDDERLEY D,et al.Trimethylamine oxide content and spoilage potential of New Zealand commercial fish species[J].New Zealand Journal of Marine and Freshwater Research,2017,51(3):393-405.
[15] LEBLANC L,GOUFFI K,LEROI F,et al.Uptake of choline from salmon flesh and its conversion to glycine betaine in response to salt stress in Shewanella putrefaciens[J].International Journal of Food Microbiology,2001,65(1-2):93-103.
[16] 贺雪华.腌制和烘烤工艺对半干秋刀鱼品质的影响[D].重庆:西南大学,2018.
HE X H.Effects of pickling and baking on the quality of semi-dry saury[D].Chongqing:Southwest University,2018.
[17] 吴燕燕,王悦齐,李来好,等.基于电子鼻与 HS-SPME-GC-MS 技术分析不同处理方式腌干带鱼挥发性风味成分[J].水产学报,2016,40(12):1 931-1 940.
WU Y Y,WANG Y Q,LI L H,et al.Analysis of volatile components in various cured hairtail by electronic nose and HS-SPME-GC-MS[J].Journal of Fisheries of China,2016,40(12):1 931-1 940.
[18] GOULAS A E,KONTOMINAS M G.Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus):Biochemical and sensory attributes[J].Food Chemistry,2005,93(3):511-520.
[19] 章银良,夏文水.超高压对腌鱼保藏的影响[J].安徽农业科学,2007,35(9):2 636-2 638.
ZHANG Y L,XIA W S.Effect of ultra -high pressure on preservation of salted fish[J].Journal of Anhui Agricultural Science,2007,35(9):2 636-2 638.
[20] 杨鹏.多脂红身鱼类鲭鱼在腌渍与干制加工中的品质变化及其控制技术的研究[D].杭州:浙江工业大学,2010.
YANG P.Study on quality variation and management technology of mackerel during curing and drying[D].Hangzhou:Zhejiang University of Technology,2010.
[21] 张进杰.中国南方传统腊鱼加工、品质及安全性研究[D].杭州:浙江大学,2012.
ZHANG J J.The researches of the processing technology,quality and safety evaluation of Layu[D].Hangzhou:Zhejiang University,2012.
[22] JOSEPHSON D B,LINDSAY R C,STUIBER D A.Identification of compounds characterizing the aroma of fresh whitefish (Coregonus clupeaformis)[J].Journal of Agricultural and Food Chemistry,1983,31(2):326-330.
[23] JOSEPHSON D B,LINDSAY R C,STUIBER D A.Variations in the occurrences of enzymatically derived aroma compounds in salt- and freshwater fish[J].Jagricfood Chem,1984,32(6):1 344-1 347.
[24] 施文正,陈青云,尤其嘉,等.温度对草鱼肉挥发性成分的影响[J].食品科学,2014,35(4):66-70.
SHI W Z,CHEN Q Y,YOU Q J,et al.Effects of temperature on the volatile compounds of grass carp[J].Food Science,2014,35(4):66-70.
[25] JOSEPHSON D B,LINDSAY R C,STUIBER D A.Influence of processing on the volatile compounds characterizing the flavor of pickled fish[J].Journal of Food Science,1987,52(1):10-14.
[26] 谭汝成,熊善柏,鲁长新,等.加工工艺对腌腊鱼中挥发性成分的影响[J].华中农业大学学报,2006,25(2):203-207.
TAN R C,XIONG S B,LU C X,et al.Effect of processing technology on the volatiles in cured fish[J].Journal of Huazhong Agricultural University,2006,25(2):203-207.
[27] HSIEH R J,KINSELLA J E.Lipoxygenase generation of specific volatile flavor carbonyl compounds in fish tissues[J].Journal of Agricultural and Food Chemistry,1989,37(2):279-286.
[28] KAWAI T,SAKAGUCHI M.Fish flavor[J].Critical Reviews in Food Science &Nutrition,1996,36(3):257-298.
[29] UDOMSIL N,RODTONG S,TANASUPAWAT S,et al.Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds[J].International Journal of Food Microbiology,2010,141(3):186-194.
[30] DEMARIGNY Y,BERGER C,DESMASURES N,et al.Flavour sulphides are produced from methionine by two different pathways by Geotrichum candidum[J].Journal of Dairy Research,2000,67(3):371-380.
[31] 吴海燕,解万翠,杨锡洪,等.固相微萃取—气相色谱—质谱联用法测定腌制金丝鱼挥发性成分[J].食品科学,2009,30(18):278-281.
WU H Y,XIE W C,YANG X H,et al.SPME-GC-MS analysis of volatile components in cured golden thread (Nemipterus virgatus) meat[J].Food Science,2009,30(18):278-281.
[32] COST E S M,SILVA L,GUEDES-DE-PINHO P,et al.Volatile compounds in salted dried codfishes from different species[J].Acta Alimentaria,2012,41(3):375-388.
[33] 游刚,牛改改.复合乳酸菌发酵六齿金线鱼肉的挥发性风味成分探究[J].食品与发酵工业,2016,42(1):167-173.
YOU G,NIU G G.Study on the volatile flavor compounds of Nemipterus virgatus inoculated with complex lactic acid bacteria[J].Food and Fermentation Industries,2016,42(1):167-173.
[34] 王玉,赵延宁,薛勇,等.基于电子鼻与 SPME-GC-MS 法分析咸鲅鱼加工过程挥发性风味成分变化[J].食品工业科技,2018,39(24):266-272.
WANG Y,ZHAO Y N,XUE Y,et al.Analysis of volatile flavor compounds changes during salted spanish mackerel processing by electronic nose and SPME-GC-MS[J].Science and Technology of Food Industry,2018,39(24):266-272.
[35] MORETTI V M,VASCONI M,CAPRINO F,et al.Fatty acid profiles and volatile compounds formation during processing and ripening of a traditional salted dry fish product[J].Journal of Food Processing and Preservation,2017,41(5):e13133.
[36] 方炎鹏,曾令彬,熊善柏.腊鱼加工过程中挥发性成分变化的研究[J].食品工业,2011,7:38-41.
FANG Y P,ZENG L B,XIONG S B.Changes of volatile compounds during the stage of salting and drying of cured fish[J].The Food Industry,2011,7:38-41.
[37] NAGWEKAR N,TIDKE V,THORAT B.Microbial and biochemical analysis of dried fish and comparative study using different drying methods[J].Drying Technology,2017,35(12):1 481-1 491.
[38] 卞瑞姣,曹荣,赵玲,等.基于低场核磁共振技术检测秋刀鱼腌干制过程水分状态变化[J].食品安全质量检测学报,2017,8(5):1 698-1 703.
BIAN R J,CAO R,ZHAO L,et al.Changes in moisture status of Cololabis saira during salting and drying by low-field nuclear magnetic resonance[J].Journal of Food Safety and Quality,2017,8(5):1 698-1 703.
[39] LAUB-EKGREEN M H,JESSEN F,MARTINEZ-LOPEZ B.Mechanistic modelling of the coupled salt and water transport in herring during brining and curing[J].Journal of Food Engineering,2019,250:18-25.
[40] 刘然,吕飞,丁玉庭.不同腌制方式对草鱼腌制速率和理化性质的影响[J].食品工业,2012,12:67-71.
LIU R,LV F,DING Y T.Influence of dif erent salting methods on the salting rate and physicochemical property of grass carp[J].The Food Industry,2012,12:67-71.
[41] VIDAL N P,GOICOECHEA E,MANZANOS M J,et al.1H NMR study of the changes in brine-and dry-salted sea bass lipids under thermo-oxidative conditions:Both salting methods reduce oxidative stability[J].European Journal of Lipid Science and Technology,2015,117(4):440-449.
[42] 张娜.低盐度腌腊鱼生产中几个安全指标的变化及评价[D].武汉:华中农业大学,2010:21-26.
ZHANG N.Change on several safety indicators and evaluation during the processing of low-salinity cured fish[D].Wuhan:Huazhong Agricultural University,2010:21-26.
[43] CAI Q X,WU Y Y,LI L H,et al.Lipid oxidation during processing of traditional salting fish of white Chinese croaker (Argyrosomus amoyensis)[J].Advanced Materials Research,2015,1 073:1 844-1 848.
[44] REN S,LI P,GENG Z,et al.Lipolysis and lipid oxidation during processing of Chinese traditional dry-cured white amur bream(Parabramis pekinensis)[J].Journal of Aquatic Food Product Technology,2017,26(6):719-730.
[45] 李大鹏,秦娜,王回忆,等.鲤鱼片真空包装与盐腌处理在冷藏过程中的品质变化规律研究[J].渔业现代化,2015,42(5):39-43.
LI D P,QIN N,WANG H Y,et al.Changes of quality in common carp (Cyprinuscarpio) fillets treated wih vacuum packing and curing during refrigerated storage[J].Fishery Modernization,2015,42(5):39-43.
[46] 陈胜军,杨贤庆,李来好,等.不同盐度腌制对蓝圆鲹相关理化特性的影响[J].现代食品科技,2015,31(12):299-303;325.
CHEN S J,YANG X Q,LI L H,et al.Changes in the physicochemical properties of cured Decapterus maruadsi under different salinities[J].Modern Food Science and Technology,2015,31(12):299-303;325.
[47] 刘爽爽.腌鱼过程中生物胺的产生规律及其控制的研究[D].天津:天津科技大学,2015.
LIU S S.Study on the variation and control of biogenic amines in the process of salted fish[D].Tianjin:Tianjin University of Science and Technology,2015.
