Abstract：This study examined the changes in the physicochemical properties and safety of traditional Suanyu prepared by adding different amounts of salt (3%, 6%, and 9% relative to the mass of raw material) during fermentation. The results indicated that increased salt addition accelerated the loss of moisture, led to an increase in chloride content and promoted fat oxidation as evidenced by higher thiobarbituric acid reactive substances (TBARS) values. Conversely, reducing salt addition rapidly lowered the pH and increased the total acid content of Suanyu. However, this reduction led to excessive production of total volatile basic nitrogen (TVB-N), accelerating product spoilage. Higher salt addition resulted in increased hardness and chewiness of Suanyu. The elasticity of all groups varied dynamically between 0.42 and 0.57, showing no significant correlation with salt addition. As the level of salt addition increased, the lightness (L*) value tended to decrease, while the yellowness (b*) value increased. There were no notable differences in the redness (a*) values among the groups. Compared with its fresh unfermented counterpart, Suanyu exhibited an increased variety of organic acids as well as higher amounts of each organic acid detected. Lower levels of salt addition resulted in higher lactic acid and acetic acid contents. When the level of salt addition was 3%, the levels of putrescine, cadaverine, histamine, tyramine, and total biogenic amines were highest. In contrast, the addition of 6% salt demonstrated the most effective inhibition of biogenic amine production in Suanyu. In summary, the addition of salt significantly impacted the quality formation of Suanyu. The findings of this study provide theoretical support for optimizing the technology for processing Suanyu and enhancing the product quality.
闫子康，周杨凯鸣，林 颖，邝金艳，李宗军. 食盐添加量对酸鱼发酵过程中理化特性和安全性的影响[J]. 肉类研究, 2024, 38(3): 10-17.
YAN Zikang, ZHOU Yangkaiming, LIN Ying, KUANG Jinyan, LI Zongjun. Effect of Salt Addition on Physicochemical Properties and Safety during Fermentation of Suanyu, a Traditional Chinese Fermented Fish Product. Meat Research, 2024, 38(3): 10-17.
2024, Vol. 38 
