真空辅助加压腌制对草鱼块品质的影响

以草鱼为原料，研究真空辅助加压腌制对草鱼块组织结构、感官和理化品质的影响。以常压腌制为对照，分别探讨常压、真空及真空辅助加压（0、2.3、4.6、6.9 kPa）腌制对草鱼块食盐质量分数、组织结构、总挥发性盐基氮（total volatile basic nitrogen,TVB-N）含量、水分质量分数、水分分布等的影响。结果表明，经腌制，食盐逐渐渗入鱼肉组织，真空腌制导致新鲜鱼肉产品得率下降，剪切力、硬度、回复性、黏性上升，硫代巴比妥酸反应物值下降，水分质量分数、离心损失率下降，细胞间隙增大。真空辅助加压腌制结束时食盐质量分数升高，产品得率下降，白度上升，当压强为6.9 kPa处理时，新鲜鱼肉的剪切力、硬度、内聚性、弹性、黏性最低，TVB-N含量无明显变化，汁液渗出率升高。结论：采用真空辅助加压腌制技术能够提升鱼块品质，并减缓鱼块腐败速率。

Effect of Vacuum-Assisted High Pressure Curing on the Quality of Grass Carp Pieces

The effects of vacuum-assisted high pressure curing on the histological structure and sensory and physicochemical quality of grass carp pieces were studied. Fish pieces cured at normal pressure (control) or at high pressures (0, 2.3, 4.6 and 6.9 kPa) in vacuum were evaluated for salt content, histological structure and total volatile basic nitrogen (TVB-N) content, water content and water distribution. Results indicated that during curing, salt gradually penetrated into fish tissue, and vacuum curing resulted in a decreased yield of the fish product, an increase in shear force, hardness, resilience and viscosity, a decrease in thiobarbituric acid reactive substance (TBARs) value, water content and centrifugal loss, and an increase in the intercellular spaces. After vacuum-assisted high pressure curing treatment, the salt content was increased, the product yield was decreased, and the whiteness was increased. The fish cured at 6.9 kPa had the lowest shear force, hardness, cohesiveness, elasticity, and viscosity, but the TVB-N content was not significantly changed, and the juice loss rate was increased. In conclusion, vacuum-assisted high pressure curing can improve the quality of cured fish, and slow down the spoilage rate.