Changes in the Physicochemical Properties of Cured Decapterus maruadsi under Different Salinities
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Abstract:
The changes in water content, water activity (aw), salt content, pH, total number of halophilic bacteria, and other physicochemical properties of Decapterus maruadsi under different salting conditions were studied. The results indicated that during the salting process, the water content and water activity exhibited a gradual decreasing trend, and showed significant differences on the 4th and 2nd day, respectively (P < 0.05). At the end of the salting process, the water content and the water activity were in the range of 58.80-61.77% and 0.75-0.82, respectively. During the salting process, the salt content of the samples showed a gradually increasing trend, and exhibited significant differences between the samples subjected to three different salinities on day 2 (P < 0.05). Higher salinities resulted in a higher salt content in the final products. For all salting conditions, pH values showed a gradual decreasing trend after an initial increase. When the mass ratio of salt to fish was 1:8, the pH variation was significantly different from those under the other two salinities (P < 0.01). When the mass ratio of salt to fish was 1:3, the number of halophilic bacteria decreased gradually with the increase in salting time. When the mass ratio of salt to fish was 1:5, halophilic bacteria could still grow and reached 3.19 lgCFU/g by the end of salting. When the mass ratio of salt to fish was 1:8, the growth of halophilic bacteria was relatively fast at the early stage of salting, reached an equilibrium state at the late stage, and the number of halophilic bacteria was relatively high (4.56 lgCFU/g) at the end of salting .
