不同腌制处理对草鱼肉理化性质的影响  

Effects of Different Curing Treatments on Physical and Chemical Properties of Grass Carp Meat

作　　者：高凯日 林琳 陆剑锋 姜绍通 GAO Kai-ri;LIN Lin;LU Jian-feng;JIANG Shao-tong(School of Food and Biological Engineering,Hefei University of Technology,Key Laboratory for Agriculture Products Processing of Anhui Province,Hefei 230009,Anhui,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽省农产品精深加工重点实验室,安徽合肥230009

出　　处：《食品研究与开发》2020年第18期21-28,共8页Food Research and Development

基　　金：安徽省水产产业技术体系项目(NYCYTX-2016-84)。

摘　　要：对比分析不同腌制法(干腌、湿腌、混合腌制、超声辅助腌制)对草鱼肉水分、盐分、蛋白质、脂肪、脂肪酸、游离氨基酸含量和挥发性盐基氮(total volatile base nitrogen,TVB-N)、细菌总数、色差、质构的影响。结果表明:腌制相同时间后,传统的干腌法鱼肉中脂肪和蛋白质含量最高(p<0.05),鱼肉的硬度和咀嚼性提高,但盐渗透速率较低,TVB-N值和菌落总数较高;超声辅助腌制法的鱼肉盐分吸收速度最快,TVB-N值和菌落总数最低(p<0.05),多不饱和脂肪酸含量最高,但鱼肉的硬度和咀嚼性下降,黏着性提高。4种腌制法均会使草鱼肉的亮度提高,与干腌相比,其他3种腌制法(湿腌、混腌和超声辅助腌制)均会使鱼肉中的游离氨基酸含量一定程度地降低。The effects of different curing methods(dry curing,wet curing,mixed curing and ultrasonic assisted curing)on water content,salt content,protein content,fat content,fatty acids content,free amino acid content,total volatile base nitrogen(TVB-N),total bacterial count,color difference and texture of grass carp meat were analyzed. The results showed that after the same curing time,the fish meat curing by traditional dry method had the highest fat and protein content(p <0.05),and the hardness and chewiness of the fish meat increased. However,the salt permeation rate of the fish meat curing by traditional dry method was low,and the TVB-N value and total colonies number of it were high. The fish meat curing by ultrasonic-assisted method had the fastest salt absorption rate,and the TVB-N value and total colonies number of it were the lowest(p<0.05).Moreover,the fish meat curing by ultrasonic-assisted method had the highest polyunsaturated fatty acid content.The hardness and chewiness of fish meat curing by ultrasonic-assisted method decreased,and the cohesive of it improved. Four kinds of curing methods could increase the brightness of grass carp meat. Compared with dry curing,the other three curing methods(wet curing,mixed curing and ultrasonic assisted curing)reduced the free amino acids content of fish meat.

关 键 词：干腌 湿腌 超声辅助腌制 混合腌制 理化性质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]