鲈鱼风干成熟工艺及对蛋白质水解和感官品质影响

以鲈鱼(Japanese Sea Bass)为原料进行风干成熟工艺正交试验，研究风干成熟温湿度、时间、用盐量工艺因素对产品品质及蛋白质水解规律的影响。结果表明：蛋白质水解指数(PI)随着温度提高持续增加，而游离氨基酸总量(ΣFAA)表现出先升后降的趋势；风干成熟温度对PI 和ΣFAA 有极显著影响(P ＜ 0.01)；以ΣFAA 为响应的回归优化结果为：风干成熟温度15～29℃、相对湿度70%～82%，工艺时间72h，加盐量4.5%，风干成熟产品的盐分含量为2.84%、水分含量为64.33%，与感官品质评定结果有良好的一致性。

Air-drying Ripening Process of Cured Japanese Sea Bass and Its Effect on Proteolysis and Sensory Quality

Fresh Japanese sea bass was used as raw material for dry-cured fish production. The orthogonal array design method was used to study the effects of drying temperature, relative humidity, drying time and salt amount on the quality and proteolysis of dry-cured fish products. Proteolysis index (PI, %) gradually increased with rising temperature, while total free amino acid (ΣFAA) showed a tendency to initially increase and then decrease. Drying temperature had significant effect (P ＜0.01) on both PI and Σ FAA. The optimum process conditions obtained by regression optimization for maximizing Σ FAA were as follows: drying temperature 15－29 ℃, relative humidity 70%－82%, drying time 72 h and salt amount 4.5% (on the basis of fish weight). The dry-cured product obtained under these conditions contained 2.84% of salt and 64.33% of moisture and scored the highest sensory score.