腌制鳙鱼片在冷藏过程中品质变化规律的研究  

Quality changes of bighead carp(Aristichthys nobilis) fillets treated with salt during storage at 4 ℃

作　　者：武华[1] 阴晓菲[1] 罗永康[1] 沈慧星[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国农业大学理学院,北京100083

出　　处：《南方水产科学》2013年第4期69-74,共6页South China Fisheries Science

基　　金：现代农业产业技术体系建设专项资金(CARS-46-24)

摘　　要：文章研究了腌制鳙(Aristichthys nobilis)鱼片在冷藏过程中的品质变化规律。将鱼片用质量分数为2%的食盐进行腌制处理,置于4℃下冷藏,通过测定感官指标和硫代巴比妥酸(TBA)值、色泽、脂肪酸组成等理化指标,探究腌制对鳙品质的影响。结果显示,腌制组鱼片的货架期为15 d,对照组为9 d;腌制组和对照组的pH分别在第9天和第3天达到最低值,分别为6.73和6.81;腌制组TBA值的增长速度显著高于对照组;与对照组相比,腌制鱼片的亮度低,肉色偏红、偏蓝;腌制组鱼片的总多不饱和脂肪酸(∑PUFA),尤其是n-3系列多不饱和脂肪酸的含量明显低于对照组(P<0.05)。结果表明,腌制虽然能够延长鳙鱼片冷藏时的货架期,但是会加速鱼片变色,促进脂肪酸尤其是n-3系列多不饱和脂肪酸的氧化。We investigated the effect of curing on quality changes of bighead carp （Aristichthys nobilis） fillets during refrigerated storage. Bighead carp fillets were salted with 2% salt and stored at 4 ℃. Quality changes of the controls and treated fish samples were analyzed by measuring 2-thiobarhituric acid （TBA） value, color, fatty acid profile and organoleptic properties. Results show that the shelf life of cured fish fillets （ 15 d） is obviously longer than the controls （9 d） ; the pH of bighead carp fillets treated with salt and the controls reaches the minimums （6. 73 and 6. 81 ） at 9th and 3ra day, respectively; TBA value of brined fish fillets increases faster than that of the controls. Besides, the lightness of cured fish fillets is low, of which the flesh tends to become red and blue. Total polyun- saturated fatty acids, especially the n-3 polyunsaturated fatty acids decrease significantly （ P 〈 0. 05）, compared to untreated fish fillets. These results suggest that during chilled storage, curing can promote the discolouration and fatty acids oxidation of bighead carp fillets, although it can prolong the shelf life.

关 键 词：鳙 腌制 冷藏 TBA 色泽 脂肪酸 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]