| 不同盐度腌制下青鱼品质变化 |
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| 引用本文： | 陈实,柳琳,王逸鑫,吴涵,沈思远,屠璐丹,施文正.不同盐度腌制下青鱼品质变化[J].上海海洋大学学报,2021,30(6):1153-1163. |
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| 作者姓名： | 陈实 柳琳 王逸鑫 吴涵 沈思远 屠璐丹 施文正 |
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| 作者单位： | 上海海洋大学 食品学院, 上海 201306;上海海洋大学 食品学院, 上海 201306;国家淡水水产品加工技术研发分中心, 上海 201306;上海水产品加工及贮藏工程技术研究中心, 上海 201306 |
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| 基金项目： | 国家重点研发计划（2018YFD0901003）；国家自然科学基金面上项目（31471685） |
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| 摘 要： | 为研究不同盐度食盐水腌制过程中青鱼（Mylopharyngodon piceus）的品质变化。以青鱼为实验对象，分析比较了不同盐度（7%、10%、13%）腌制48 h内青鱼鱼肉品质的变化。实验结果表明，腌制过程中pH变化幅度较小，但总体呈现下降趋势，并且随腌制盐度升高而降低；腌制过程中鱼肉含水量随时间增加而减少，随盐度升高而降低，鱼肉中盐含量变化则与之相反；鱼肉游离氨基酸在腌制过程中会有所损失；硫代巴比妥酸值（TBA）在腌制过程中表现为先下降后上升的趋势，腌制盐度升高会加快鱼肉脂肪的氧化程度；菌落总数（TVC）、总挥发性盐基氮（TVB-N）的结果表明，3种盐度腌制青鱼48 h内的样品均符合新鲜的标准，且腌制盐度越高效果越佳；感官评定结果表明：鱼肉感官评定分值随着腌制时间增加而降低，且青鱼肉在盐度为7%的盐水中腌制4 h时品质最佳。研究结果为青鱼腌制加工提供了理论指导。
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| 关 键 词： | 青鱼 腌制 盐度 品质 |
| 收稿时间： | 2020/1/23 0:00:00 |
| 修稿时间： | 2020/4/28 0:00:00 |
Quality change of Mylopharyngodon piceus salted at different brine concentrations |
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| CHEN Shi,LIU Lin,WANG Yixin,WU Han,SHEN Siyuan,TU Ludan,SHI Wenzheng.Quality change of Mylopharyngodon piceus salted at different brine concentrations[J].Journal of Shanghai Ocean University,2021,30(6):1153-1163. |
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| Authors: | CHEN Shi LIU Lin WANG Yixin WU Han SHEN Siyuan TU Ludan SHI Wenzheng |
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| Institution: | College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China; College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China;National Research and Development Center for Processing Technology of Freshwater Aquatic Products, Shanghai 201306, China;Shanghai Aquatic Product Processing and Storage Engineering Technology Research Center, Shanghai 201306, China |
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| Abstract: | In order to study the quality changes of Mylopharyngodon piceus salted at different brine concentrations,taking Mylopharyngodon piceus as the experimental object, the quality changes of Mylopharyngodon piceus meat were analyzed and compared at different salt concentrations (7%, 10%, 13%) during salting for 48 h. The results showed that the range of pH changes was small in the whole salting process, but it generally showed a downward trend, and decreased with the increase of brine concentration. In the salting process, the water content of fish meat decreased with time, and decreased as the brine concentration increased, and the change of salt content in the fish meat was opposite. The free amino acids of fish meat were lost during salting. The thiobarbituric acid-reactive value (TBA) showed a trend of decreasing and then increasing in the salting process, and the increasing salt concentration would accelerate the oxidation degree of fish fat. The results of total viable counts (TVC) and total volatile basic nitrogen (TVB-N) showed that the samples of Mylopharyngodon piceus meat salted at the three brine concentrations all met the fresh standard within 48 h, and the higher the concentration, the better the effect. The results of sensory assessment showed that the sensory score of fish decreased with the increase of salting time, and the best quality was obtained when the fish was salted at 7% brine concentration for 4 h. The research results provided theoretical guidance for Mylopharyngodon piceus processing. |
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| Keywords: | Mylopharyngodon piceus brine concentration salt content quality |
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