摘要
温度是鱼类保鲜过程中最重要的影响因素,微冻保鲜作为一种新兴的贮藏技术,因其能够有效延缓鱼类品质劣变,在水产品保鲜领域极具研究价值。为探究微冻贮藏对白斑狗鱼品质的影响,以感官评价、pH、菌落总数、挥发性盐基氮(total volatile base nitrogen,TVB-N)、持水性以及挥发性成分为研究指标,对微冻贮藏不同时间下的鱼肉品质进行评价。结果表明,在微冻贮藏过程中白斑狗鱼感官评价与持水性随着贮藏时间的延长而下降,第15天的感官评分为(51.60±2.16)分;TVB-N值与菌落总数随着时间的延长而增加,TVB-N值未超出标准,菌落总数在15 d达到(8.20±0.14)lg CFU/g;pH值先下降后缓慢上升;挥发性成分中,丙醛、己醛和(E)-2-庚烯醛、3-甲基-1-丁醇与1-辛烯-3-醇是贮藏过程中相对含量较高的物质,根据投影变量重要性值与相对气味活力值结果发现己酸乙酯、3-甲基-1-丁醇、庚醛、1-丁醇、丙酸乙酯、2-丁酮、丙醛和2,3-戊二酮8种物质可作为白斑狗鱼微冻贮藏过程中关键的差异物质。综合各项指标,白斑狗鱼在微冻贮藏第15天出现不可食用现象。
Temperature is the most critical factor affecting fish preservation.As an emerging preservation technology,superchilling storage has become highly research-worthy in the field of aquatic product preservation due to its ability to effectively delay the quality deterioration of fish.This study aimed to investigate the effects of superchilling storage on the quality of the northern pike(Esox lucius).Sensory evaluation,pH,total viable counts,total volatile base nitrogen(TVB-N),water-holding capacity,and volatile compounds were analyzed as quality indicators during different storage periods.The results showed that sensory scores and water-holding capacity decreased with prolonged storage time,with the sensory score dropping to(51.60±2.16)on the 15th day.TVB-N values and total viable counts increased over time,although TVB-N remained within acceptable limits,while total viable counts reached(8.20±0.14)lg CFU/g by 15 days.The pH values initially decreased and then gradually increased.Analysis of volatile compounds revealed that propanal,hexanal,(E)-2-heptenal,3-methyl-1-butanol,and 1-octen-3-ol were present in relatively high concentrations during storage.Based on variable importance in projection values and relative odor activity values,seven key differential compounds-ethyl hexanoate,3-methyl-1-butanol,heptanal,1-butanol,ethyl propionate,2-butanone,propanal,and 2,3-pentanedione were identified as potential markers for quality changes during superchilling storage.A comprehensive analysis of all indicators indicated that the fish became inedible by the 15^(th)day of superchilling storage.This study provides a valuable reference for the application of preservation techniques in aquatic products.
作者
张嘉欣
艾丽米古丽·那吉米丁
李颖
纳迪热·托胡提
王崇宇
马军
李娜
毕诗杰
ZHANG Jiaxin;AILIMIGULI Najimiding;LI Ying;NADIRE Tuohuti;WANG Chongyu;MA Jun;LI Na;BI Shijie(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)
出处
《食品与发酵工业》
北大核心
2025年第11期367-375,共9页
Food and Fermentation Industries
基金
新疆维吾尔自治区科技厅重点研发专项(2023B02037)
新疆维吾尔自治区“天池英才-青年博士”项目(2224ZZQRCXM)
国家级大学生创新项目(202410758019)。
关键词
白斑狗鱼
微冻贮藏
保鲜
挥发性成分
气相色谱-离子迁移谱法
northern pike
superchilling storage
preservation
volatile compounds
gas chromatography-ion mobility spectrometry(GC-IMS)
