Abstract：In this paper, we examined the effect of adding different amounts (3%, 5%, 7% and 9%, m/m) of salt on the quality of dry-marinated grass carp. Towards this goal, we measured the salt-soluble protein content, moisture content, water activity (aw), salt content, thiobarbituric acid reactive substance (TBARs) value, total volatile basic nitrogen (TVB-N) content, pH value, percentage mass change and sensory evaluation of marinated fish samples. The results showed that salt addition was correlated positively with salt content, percentage mass change and TBARs value but negatively with moisture content, salt-soluble protein content, TVB-N content, aw and pH value. Taken together, the optimal addition level of salt was 5%.
邢云霞，马敏杰，巴吐尔·阿不力克木. 食盐添加量对草鱼腌制效果的影响[J]. 肉类研究, 2018, 32(10): 26-31.
XING Yunxia, MA Minjie, BATUER Abulikemu. Effect of Salt Addition on the Quality of Marinated Grass Carp. Meat Research, 2018, 32(10): 26-31.
2018, Vol. 32 
