半干鲐鱼肉腌制品脂肪氧化的控制技术  

Control Technique about Lipid Oxidation of Semi-dry Salted Pneumatophorus japonicus Meat

作　　者：陈霞霞[1] 邓思瑶 杨文鸽[1] 周星宇[1] 徐大伦[1] 

机构地区：[1]宁波大学海洋学院浙江海洋高效健康养殖协同创新中心,浙江宁波315211

出　　处：《中国食品学报》2015年第8期141-147,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：宁波市重大科技攻关项目(2012C10001);海洋公益性行业科研专项(201305013)

摘　　要：以鲐鱼肉为研究对象,分析不同盐腌时间、添加剂处理后其半干腌制品在冷藏期间过氧化值(POV)、不饱和脂肪酸(UFA)含量、组胺含量的变化,比较不同处理方式对鲐鱼肉腌制品脂肪氧化的控制效果。结果显示:将鲐鱼肉浸于饱和盐水10,20,30 min,烘至半干后冷藏,鲐鱼肉腌制品组胺含量均小于30 mg/100 g,45 d内UFA相对含量分别下降了6.15%,8.08%和7.22%,合适的盐腌时间为10 min。鲐鱼肉盐腌10 min后清水漂洗2min,添加1 g/kg焦磷酸钠和3g/kg烟熏液,制得的半干鲐鱼肉腌制品的抗氧化效果最佳,冷藏45 d内UFA的相对含量仅下降了3.88%。To compare the control effect of different methods on the lipid oxidation and histamine, Pneumatophorus japonicus meat were salted and treated with additives, then the histamine content, peroxide value（POV） and decline ra- tio of the unsaturated fatty acid （UFA） were measured duing refrigeration period. The results were as follows： P. japoni- cus were immersed in saturated salt solution for 10, 20 or 30 min, then dried to semi-dry, stored under refrigeration. After 45 days, the histamine content of every group was less than 30 mg/100 g, and the decline ratio of UFA were 6.15%, 8.08% and 7.22%, respectively. The immersed time for 10 min was choosed. According to the results of com- pound additives, the salted products were rinsed with water for 2 min, then treated with 1 g/kg sodium pyrophosphate and 3 g/kg liquid smoke, and the semi-dry salted P. japonicus meat were made. After 45 days of cold storage, the rela- tive contents of UFA only decreased by 3.88%.

关 键 词：鲐鱼 盐腌 过氧化值 不饱和脂肪酸 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]