高體濕腌過程中的傳質(zhì)動(dòng)力學(xué)分析

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Abstract：The influence of different temperatures （4，1O and 20°C ）and salt concentrations（ 5% ， 10% and 15% ）onmass transfer kinetics during the wet-curing processof Seriola dumeriliwas analyzed.The changes of mas， water content，and salt contentinfishmeat were measuredto exploretherelationship betweencuringconditions and masstransfer.Theresults showed that the pattern and kinetic parameters of mass transfer during S? dumerili wet-curing could be changed by controlling the temperatureand salt concentration.Ata constant temperature，theefective diffusioncoeficient （De）first increased and then decreased with increasing salt concentration，and at 10% salt concentration the maximum values of 3.69×10-10 （20 4.25×10-10 and 4.49×10-10m2/s were observed for 4，10 and 20°C ，respectively. At a constant salt concentration， the De increased with increasing temperature. At 10°C ，the middle values of 4.08×10-10 4.25×10-10 and 3.06×10-10m2/s were obtained for 5% 10% and 15% salt concentrations， respectively. Taking into account the quality， safety，diffusion rate， yield and curing efficiency comprehensively，the suitable curing conditions were determined as follows： 10°C ， 10% salt and 6h Furthermore，the masstransfer predictionmodelandthe kinetic parameters calculatedfromthe diffsion formula hada goodlinearrelationship.Theverificationresultsconfirmedtheaccuracyofthepredictive modelforthesaltcontentofcured S.dumerili.

Keywords：Seriola dumerili; wet-curing;mass transfer kinetics;prediction model

DOI：10.7506/rlyj1001-8123-20250120-016

中圖分類號(hào)：TS254.1 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1001-8123（2025）09-0026-09 引文格式：

陳俊斌，張雅潔，謝松珍，等.高體濕腌過程中的傳質(zhì)動(dòng)力學(xué)分析[J].肉類研究，2025，39（9）：26-34.DOI：10.7506/ rlyj1001-8123-20250120-016. http：//www.rlyj.net.cn

CHEN Junbin，ZHANGYajie，XIESongzhen，etal.AnalysisofmasstransferkineticsduringSerioladumerili wet-curing[J]. MeatResearch，2025，39（9）：26-34.（in ChinesewithEnglish abstract）DOI：10.7506/rlyj1001-8123-20250120-016. http：//www.rlyj.net.cn

高體（Serioladumerili）又名章紅魚，為參科屬，是暖水性中上層洄游性的海洋經(jīng)濟(jì)魚類[，具有體型長圓形、生長速度快、肉厚細(xì)嫩、脂肪含量高、營養(yǎng)美味與市場價(jià)值高等特點(diǎn)[2-3]，主要分布在全球各地的熱帶與亞熱帶海域，我國養(yǎng)殖區(qū)域主要分布在福建、海南與廣東，是近年來海洋牧場網(wǎng)箱養(yǎng)殖的優(yōu)質(zhì)魚種。（剩余16667字）