孔春丽, 王回忆, 罗永康. 低盐低糖处理鲟鱼片冷藏过程中品质变化规律[J]. 南方水产科学, 2016, 12(2): 95-101. DOI: 10.3969/j.issn.2095-0780.2016.02.014
引用本文: 孔春丽, 王回忆, 罗永康. 低盐低糖处理鲟鱼片冷藏过程中品质变化规律[J]. 南方水产科学, 2016, 12(2): 95-101. DOI: 10.3969/j.issn.2095-0780.2016.02.014
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KONG Chunli, WANG Huiyi, LUO Yongkang. Quality change in lightly salted and sugar-salted sturgeon fillets stored at 4 ℃[J]. South China Fisheries Science, 2016, 12(2): 95-101. DOI: 10.3969/j.issn.2095-0780.2016.02.014
Citation: KONG Chunli, WANG Huiyi, LUO Yongkang. Quality change in lightly salted and sugar-salted sturgeon fillets stored at 4 ℃[J]. South China Fisheries Science, 2016, 12(2): 95-101. DOI: 10.3969/j.issn.2095-0780.2016.02.014
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低盐低糖处理鲟鱼片冷藏过程中品质变化规律

Quality change in lightly salted and sugar-salted sturgeon fillets stored at 4 ℃

    摘要
  • 摘要: 文章通过测定感官分值、菌落总数( TAC) 、挥发性盐基氮( TVB-N) 、ATP 关联物、生物胺等指标, 研究了低浓度盐和糖处理对鲟( Acipenser sinensis) 鱼片4 ℃ 冷藏过程中品质变化的影响。结果显示, T1 ( 1.8% 食盐干腌) 和T2 ( 1.8% 食盐+1.0% 绵白糖干腌) 组鱼片感官可接受时间均比空白组延长了5 d; 空白组菌落总数第6 天达到7.34 log CFUg-1 , 而T1和T2 组在第16 和第12 天分别达到6.76 log CFUg-1 和6.78 log CFUg-1 ; 空白组 TVB-N的增长速率也显著高于T1和T2 组( P 0.05) ; 和空白组相比, T1和T2组HxR 的含量显著高于空白组( P 0.05) , 但K 值及ATP、AMP、IMP 含量差异不显著( P 0.05) ; 腐胺、酪胺和精胺的含量随贮藏时间的延长升高, T1和T2组腐胺含量显著低于空白组( P 0.05) 。结果表明, 盐和糖的加入, 明显改善了鲟鱼片冷藏过程中的品质变化。

     

    Abstract: We investigated the effect of low concentrations of salt and sugar on quality change of sturgeon ( Acipenser sinensis) fillets during cold storage ( 4 ℃) by measuring sensory score, total aerobic counts ( TAC) , total volatile base nitrogen ( TVB-N) , nucleotide degradation products and biogenic amines. Results show that the shelf life of T1 ( dry-cured with 1. 8% salt) and T2 ( dry-cured with 1. 8% salt + 1. 0% sugar) groups were obviously longer than that of the control. TAC of control group reached 7. 34 log CFU g-1 after 6 d, while T1 and T2 only rose to 6.76 ( 16th day) and 6.78 ( 12th day) log CFUg-1 , respectively. TVB-Ncontent of control group increased faster ( P 0.05) than those of T1 and T2. The HxR contents of T1 and T2 significantly decreased ( P 0.05) but showed unobvious difference in K value, ATP, AMP and IMP compared with the control. Putrescine, tyramine and spermine decreased with storage time. T1 and T2 groups significantly inhibited the formation of putrescine ( P 0.05) . These results suggest that addition of salt and sugar significantly improves the quality of sturgeon during cold storage.

     

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