摘要
【目的】优化蒲烧黄鳝(Monopterus albus)的加工工艺,预测其冷冻贮藏货架期,为工业化生产蒲烧黄鳝提供理论依据。【方法】基于感官评分、剪切力、水分质量分数,通过单因素实验优化蒲烧黄鳝的焯水时间、腌制时间、烤制时间和烤制温度的加工工艺参数;基于感官评分、挥发性盐基氮(TVB-N)和硫代巴比妥酸(TBARS)质量分数,监测其成品在-10、-20和-30℃条件下贮藏24周内的品质变化,并建立冷冻蒲烧黄鳝的货架期预测模型。【结果与结论】单因素实验表明,蒲烧黄鳝最佳工艺参数为焯水时间40 s、腌制时间60 min、烤制温度200℃和烤制时间7 min,此时蒲烧黄鳝组织紧密,肉质硬度适中,表皮有光泽,肉质亮并且有蒲烧黄鳝特有香味。在冷冻贮藏24周期间,随贮藏时间延长,贮藏在-10、-20和-30℃下的蒲烧黄鳝感官品质均显著下降,而新鲜度指标TVB-N值与TBARS值均显著上升,其变化幅度为-10℃>-20℃>-30℃,表明-30℃条件下更利于维持产品感官与理化特性。利用化学动力学模型与Arrhenius方程建立蒲烧黄鳝的TVB-N与TBARS货架期(SL)预测模型并验证发现,零级动力模型更符合蒲烧黄鳝冻藏品质变化规律(R_(0)^(2)>R_(1)^(2)),而基于TVB-N建立的货架期模型[t_(SL)=22.0984/(1.0821×e^(-733.04/T))]与实际货架期的相对误差为-0.88%,具有较高准确性,可用于实际生产中该类产品货架期的有效评估与控制。
【Objective】This study aims to optimize the processing technology of kabayaki yellow eel,Monopterus albus,and predict its shelf life of frozen storage,so as to provide a theoretical basis for the industrial production of M.albus.【Methods】Based on sensory score,shear force and moisture mass fraction,the processing parameters of blanching time,marinating time,roasting time and roasting temperature of yellow eel were optimized by single factor experiments.Based on the sensory score,volatile basic nitrogen(TVB-N)and thiobarbituric acid(TBARS)mass fractions,the quality changes of the finished products were monitored under the conditions of−10,−20 and−30℃for 24 weeks,and the shelf life prediction model of frozen eel was established.【Results】The univariate experiment showed that the optimal process parameters of the eel were blanching time of 40 s,marinating time of 60 min,roasting temperature of 200℃and roasting time of 7 min.Under these conditions,the tissue of braising eel is tight,the meat hardness is moderate,the skin is shiny,the meat is bright,and it has the unique aroma of braising eel.During the 24-week period of frozen storage,the sensory quality of the grilled yellow eel stored at−10,−20 and−30℃decreased significantly with the extension of storage time,while the value of TVB-N and TBARS increased significantly,with the changes in the order of−10℃>−20℃>−30℃,indicating that it was more conducive to maintaining the sensory and physicochemical properties of the product under the condition of−30℃.The TVB-N and TBARS shelf life(SL)prediction models for kabayaki eel established by the chemical kinetic model and the Arrhenius equation verified that the zero-level dynamic model was more in line with the change law of frozen storage quality of kabayaki eel(R_(0)^(2)>R_(1)^(2)),and the relative error between the shelf life model established based on TVB-N[t_(SL)=22.0984/(1.0821×e^(−733.04/T))]and the actual shelf life was−0.88%,which had high accuracy.It can be used to effectively evaluate and control the shelf life of such products in actual production.
作者
姜金辉
柯亮
杨铮
侯江霞
王琛鑫
汪兰
熊光权
周志
石柳
JIANG Jinhui;KE Liang;YANG Zheng;HOU Jiangxia;WANG Chenxin;WANG Lan;XIONG Guangquan;ZHOU Zhi;SHI Liu(Hubei Yellow Eel Industrial Technology Research Institute Co.,Ltd.,Xiantao 433023,China;Key Laboratory of Cold Chain Logistics Technology for Agro-product/Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology/Hubei Key Laboratory of Characteristic Resources and Utilization,Wuhan 430064,China;College of Biology and Food Engineering,Hubei Minzu University,Enshi 445000,China)
出处
《广东海洋大学学报》
北大核心
2025年第6期100-107,共8页
Journal of Guangdong Ocean University
基金
国家现代特色淡水鱼产业技术体系岗位科学家专项资金资助(CARS-46)
湖北省技术创新计划项目(2024BBB078、2024BBB079)。
关键词
蒲烧黄鳝
工艺优化
冷冻贮藏品质
货架期预测
kabayaki yellow eel
process optimization
frozen storage quality
shelf life forecasting
