发酵镜鲤鱼糜肠在低温贮藏过程中的品质及氧化反应的比较

选择4 ℃和-18 ℃两个贮藏温度对发酵镜鲤鱼糜肠在贮藏期间品质及氧化特性的变化进行研究。分别测定4 ℃和-18 ℃下贮藏90 d和180 d内发酵镜鲤鱼糜肠的pH、水分含量、白度、感官质量、TBARS及TVB-N值。结果表明,贮藏90 d内,-18 ℃贮藏发酵镜鲤鱼糜肠的pH始终较4 ℃中鱼糜肠的pH低;水分含量和白度优于4 ℃贮藏;TBARS、TVB-N值分别由起始的1.6、18 mg/100 g升至2.46、20.65 mg/100 g,但始终低于4 ℃贮藏的鱼糜肠且差异显著(p<0.05);-18 ℃贮藏可以更好地保持鱼糜肠的滋气味、组织状态等感官品质。经综合评估,与4 ℃相比选择-18 ℃对发酵镜鲤鱼糜肠进行贮藏能更好地保持其品质并能减缓氧化进程。

Quality Change and Oxidation Reaction of the Mirror Carp Surimi Sausage during the Storage

Change of quality and oxidation characteristics of the fermented mirror carp surimi sausage during storage were studied by selecting the storage temperature of 4 ℃ and-18 ℃. The pH,moisture content,color,sensory quality,TBARS and TVB-N were measured during 90 d and 180 d,respectively,at 4 ℃ and-18 ℃. Results showed that the pH value of the fermented mirror carp surimi sausage at-18 ℃ was consistently lower than that of the surimi sausage at 4 ℃ for 90 d. More obvious advantages of the surimi sausage at-18 ℃ were observed such as the moisture content and whiteness. TBARS and TVB-N of surimi sausage at-18 ℃ increased from 1.6 mg/100 g and 18 mg/100 g to 2.46,20.65 mg/100 g during 90 d,but always lower than that at 4 ℃ with significant differences(p<0.05). The lower temperature of-18 ℃ showed more advantages to preserve the taste,state and other sensory qualities of the fermented mirror carp surimi sausage. After a comprehensive assessment,the fermented carp surimi sausage at-18 ℃ can maintain its good quality and slow down the oxidation process compared with that at 4 ℃.