摘要
基于感官评价、质量损失率、硫代巴比妥酸反应物(thiobarbituric acid reactive substance,TBARS)值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、苯并芘(benzopyrene,BaP)含量、保质期及挥发性物质指标,比较不同烟熏温度(40、60、80℃)对烟熏鲟鱼片品质的影响。结果表明,80℃下烟熏鲟鱼片色泽玫红,烟熏味和回味浓郁,组织紧实。烟熏温度对鲟鱼片的TVB-N值影响不显著(p>0.05)。在烟熏温度为80℃时苯并芘含量为1.58μg/kg,均符合国标限量要求。提高烟熏温度时鲟鱼肉的TBARS值有上升趋势,但是并没有因脂肪氧化而产生不良氧化味和其他异味。基于加速破坏性试验对烟熏鲟鱼的保质期进行测定,计算得出烟熏鲟鱼片在4℃下保质期为114 d。研究结果表明烟熏温度80℃有助于提高烟熏鲟鱼片品质和保质期。
Based on the indices of sensory evaluation,mass loss rate,thiobarbituric acid reactive substances(TBARS),total volatile basic nitrogen(TVB-N),contents of benzopyrene(BaP),shelf life and volatile com-pounds,the effects of different smoking temperatures(40,60,80℃)on the quality of smoked sturgeon fillets were compared.The results showed that at 80℃,the smoked sturgeon fillets were rosy-red in color,with a strong smoky taste and aftertaste and a compact structure.The effect of smoking temperature on the TVB-N value of sturgeon fillet was not significant(p>0.05).When the smoking temperature was 80℃,the BaP content was 1.58μg/kg,which met all national standard limit requirements.The TBARS value of the sturgeon meat increased when the smoking temperature was raised,but it did not produce any unpleasant oxidation or fat degradation flavors.Based on the accelerated destructive test,the shelf life of smoked sturgeon was determined to be 114 d at 4℃.These results indicated that a smoking temperature of 80℃can improve the quality and shelf life of smoked sturgeon fillet.
作者
廖杰
陈康
宋恭帅
薛静
张卓潍
沈清
LIAO Jie;CHEN Kang;SONG Gong-shuai;XUE Jing;ZHANG Zhuo-wei;SHEN Qing(Zhejiang Province Joint Key Lab of Aquatic Products Processing,Institute of Seafood,Zhejiang Gongshang University,Hangzhou 310012,Zhejiang,China;Zhejiang Huacai Testing Technology Co.,Ltd.,Shaoxing 312000,Zhejiang,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第5期92-99,共8页
Food Research and Development
基金
国家重点研发计划(2016YFD0400703)。
关键词
烟熏
鲟鱼
温度
保质期
品质
smoking
sturgeon
temperature
storage period
quality
