摘要
为研究短期冻藏对烤制大口黑鲈品质的影响,在-18℃冻藏4周,比较不同冻藏时间对鱼肉的总挥发性盐基氮(TVB-N)值、硫代巴比妥酸反应物(TBARS)值、质构、离心失水率、色度、风味、感官品质的影响。结果表明,随着冻藏时间的增加,TVB-N值、TBARS值、离心失水率、a值、b值均呈上升趋势,TVB-N值和TBARS值分别由第0天时的6.65 mg/100 g和0.3978 mg/kg增加至第28天时的10.20 mg/100 g和0.7644 mg/kg;L值、W值、质构、感官评分均呈下降趋势,硬度从4366.70 g下降至2964.59 g,感官评分从97.13分下降至83.63分;电子鼻检测结果显示烤制鲈鱼的氮氧化物、硫化物、碳氢类化合物的含量升高,氨和芳香化合物的含量降低。相关性分析表明,鱼肉蛋白质氧化降解和脂质氧化程度与离心失水率、色度、质构均呈极显著相关性(P<0.01)。该结果为研究短期冻藏对烤制大口黑鲈产品品质的影响提供了技术依据,具有较好的意义。
In order to study the effect of short-term freezing storage on the quality of baked Micropterus salmoides,the fish is frozen at-18℃for 4 weeks,and the effects of different freezing storage time on the total volatile basic nitrogen(TVB-N)value,thiobarbituric acid reactive substances(TBARS)value,texture,centrifugal water loss rate,chroma,flavor and sensory quality of fish are compared.The results show that with the increase of freezing storage time,the TVB-N value,TBARS value,centrifugal water loss rate,a value and b value all show upward trend.The TVB-N value and TBARS value increase from 6.65 mg/100 g and 0.3978 mg/kg at the 0th day to 10.20 mg/100 g and 0.7644 mg/kg at the 28th day;the L value,W value,texture and sensory score all show downward trend,the hardness decreases from 4366.70 g to 2964.59 g,and the sensory score decreases from 97.13 points to 83.63 points.The electronic nose detection results show that the content of nitrogen oxides,sulfur-containing compounds and hydrocarbons in baked Micropterus salmoides increases,while the content of ammonia and aromatic compounds decreases.Correlation analysis indicates that the degree of protein oxidation and degradation and lipid oxidation in fish are highly significantly correlated with the centrifugal water loss rate,chroma and texture(P<0.01).The results have provided a technical basis for studying the effect of short-term freezing storage on the quality of baked Micropterus salmoides products and have good significance.
作者
王杰
鲍晓龙
汪兰
石柳
熊光权
汪超
WANG Jie;BAO Xiao-long;WANG Lan;SHI Liu;XIONG Guang-quan;WANG Chao(School of Life and Health Sciences,Hubei University of Technology,Wuhan 430068,China;Key Laboratory of Cold Chain Logistics Technology for Agricultural Products,Ministry of Agriculture and Rural Affairs/Institute of Agricultural Products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Research Sub-center for Agricultural Products Processing of Innovation Center of Agricultural Science and Technology in Hubei Province,Wuhan 430064,China)
出处
《中国调味品》
北大核心
2025年第9期12-17,35,共7页
China Condiment
基金
国家重点研发计划项目“淡水鱼绿色加工与增值利用关键技术研究及产业化示范”(2022YFD2100904)
国家现代农业产业技术体系资助(CARS-46)
湖北省重点研发计划“即热预制淡水鱼加工关键技术研发与示范”(2023BBB103)。
关键词
短期冻藏
烤制大口黑鲈
感官品质
相关性
short-term freezing storage
baked Micropterus salmoides
sensory quality
correlation
