摘要
为探究不同腌制方式(干腌、湿腌、混合腌制、超声辅助腌制)对鱼肉品质的影响,以本土白条鱼为主要原料,分析腌制过程中鱼肉水分含量、粗脂肪含量、游离氨基酸含量、质构、色度值、持水性及蒸煮损失率变化。结果表明:湿腌鱼肉水分含量最高,干腌鱼肉最低;鱼肉粗脂肪含量普遍降低,超声辅助腌制鱼肉粗脂肪含量降低最多;鱼肉亮度值普遍上升,硬度降低,除干腌鱼肉外,其他3种腌制方式鱼肉的胶黏性、弹性、咀嚼性均有所提升;腌制对鱼肉游离氨基酸含量影响显著(P<0.05),其中干腌鱼肉游离氨基酸含量显著增加;腌制鱼肉的持水性下降;湿腌鱼肉蒸煮损失率最高,混合腌制鱼肉蒸煮损失率最低。综上,不同腌制方式对白条鱼肉品质均有一定程度的影响,选择合适的腌制方式可以提升鱼肉的食用品质,延长其货架期。
This study was carried out in order to explore the influence of different curing methods(dry salting,wet salting,dry salting followed by wet salting,and ultrasonic-assisted pickling)on the quality of fish.Changes in the water content,crude fat content,free amino acid content,texture,chromatic value,water-holding capacity and cooking loss rate of prepared sharpbelly were studied during the salting process.The results showed that the dry salted and pickled samples had the highest and lowest moisture contents,respectively.The crude fat content decreased after salting,the largest decrease being observed with ultrasonic-assisted pickling.Moreover,the brightness increased,and the hardness decreased.The adhesiveness,springiness and chewiness increased after all salting treatments except for dry salting.Salting affected the free amino acid content significantly(P<0.05)with a significant increase for dry salting.Salting reduced the water-holding capacity.Pickling alone and in combination with dry salting resulted in the highest and lowest cooking loss rates,respectively.To sum up,different curing methods have a certain impact on the physicochemical properties of sharpbelly.Choosing the appropriate curing method can improve the eating quality of the fish and extend its shelf life.
作者
张园园
亢庄庄
刘畅
张国栋
肖付刚
ZHANG Yuanyuan;KANG Zhuangzhuang;LIU Chang;ZHANG Guodong;XIAO Fugang(College of Food Science and Engineering,Xinyang Agriculture and Forestry University,Xinyang 464000,China;Department of Economic and Trade Management,Jiaozuo Technician College,Jiaozuo 454003,China;Food and Pharmacy College,Xuchang University,Xuchang 461000,China)
出处
《肉类研究》
北大核心
2024年第11期23-27,共5页
Meat Research
基金
河南省科技攻关项目(242102321134)。
关键词
白条鱼
鱼肉
腌制方式
品质
sharpbelly
fish
curing methods
quality
