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低盐腌制对乌鳢冷藏过程中品质变化的影响
引用本文:周宣宣,程晓通,彭禛菲,马文慧,张文佳,许倩.低盐腌制对乌鳢冷藏过程中品质变化的影响[J].食品工业科技,2018,39(3):286-291.
作者姓名:周宣宣  程晓通  彭禛菲  马文慧  张文佳  许倩
作者单位:1. 塔里木大学生命科学学院, 新疆阿拉尔 843300;2. 南疆特色农产品深加工兵团重点实验室, 新疆阿拉尔 843300
基金项目:国家级大学生创新创业项目(201610757037)。
摘    要:本文以乌鳢(Ophicephalus argus)为研究对象,研究了冷藏(4±1) ℃条件下分别以0.5%、1.0%、1.5%的食盐腌制对乌鳢鱼肉品质变化规律的影响,通过感官评分、pH、色泽、嫩度、蒸煮损失、汁液损失、盐溶蛋白、硫代巴比妥酸值(TBARS)、挥发性盐基氮(TVB-N)等指标,探究了不同浓度食盐对生鲜及腌制鱼肉贮藏品质的影响。结果表明:随贮藏时间的延长感官分值逐渐降低,对照组(0%食盐组)于第8 d就已失去食用价值,而T3组(1.5%食盐组)在第12 d时仍可食用。在贮藏过程中,盐溶蛋白呈下降趋势;pH呈现波动性变化;蒸煮损失总体呈下降趋势。此外,TBARS值、汁液损失率、挥发性盐基氮含量在贮藏期间呈增长趋势。研究表明,T3组(1.5%食盐组)在一定程度上减缓冷藏过程中乌鳢鱼片的品质变化,但会降低肌肉保水性、促进脂肪的氧化。

关 键 词:低盐腌制    乌鳢鱼片    冷藏    品质变化
收稿时间:2017-07-10

Effect of salt salting on quality change of Ophicephalus argus during cold storage
ZHOU Xuan-xuan,CHENG Xiao-tong,PENG Zhen-fei,MA Wen-hui,ZHANG Wen-jia,XU Qian.Effect of salt salting on quality change of Ophicephalus argus during cold storage[J].Science and Technology of Food Industry,2018,39(3):286-291.
Authors:ZHOU Xuan-xuan  CHENG Xiao-tong  PENG Zhen-fei  MA Wen-hui  ZHANG Wen-jia  XU Qian
Affiliation:1. College of Life Sciences, Tarim University, Alar Xinjiang 843300, China;2. Production&Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Alar Xinjiang 843300, China
Abstract:In this paper,Ophicephalus argus was used as the research object,study under the condition of cold storage(4±1)℃ respectively by 0.5%,1.0%,0.5% of the salted effect on the quality changes of Ophicephalus argus fillets.The sensory score,pH,color,tenderness,cooking loss,juice loss,thiobarbituric reactive substances(TBARS)and volatile base nitrogen(TVB-N)were used to investigate the effects of different concentrations of salt on the quality of fresh and marinated fish. The results showed that the sensory score decreased gradually with the prolongation of storage time,the control group had lost the value on the 8th day,while the T3 group(1.5% salt group)was edible on the 12th day. During the storage process,the salt-soluble protein decreased,the pH showed a decrease first and then increased;the total loss of cooking loss was decreasing. In addition,the TBARS value,the juice loss rate and the volatile base nitrogen content showed an increasing trend during storage. Studies showed that T3 group(1.5% salt group)slowed down the process of frozen fillets quality changes andprolonged the shelf life,but reduced muscle water retention,promoted fat oxidation.
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