不同食盐添加量对冷藏草鱼品质的影响  

Effects of Different Levels of Salt Addition on Quality of Grass Carp During Cold Storage

作　　者：关睿 李琳 王建辉 蒙荣 黄轶群 GUAN Rui;LI Lin;WANG Jianhui;MENG Rong;HUANG Yiqun(School of Chemistry and Food Engineering,Changsha University of Science and Technology,Changsha 410114,China)

机构地区：[1]长沙理工大学化学与食品工程学院,湖南长沙410114

出　　处：《食品科学技术学报》2020年第5期100-108,126,共10页Journal of Food Science and Technology

基　　金：湖南省重点研发项目(2018WK2042);国家自然科学基金资助项目(31871733)。

摘　　要：以草鱼背部白肌肉为实验材料,研究了不同食盐添加量(质量分数为0%、0.5%、2.5%、5.0%)对于鱼肉在冷藏(0℃,1、6、13 d)期间品质变化的影响。双因素方差分析结果表明,冷藏时间以及食盐对鱼肉的pH值、丙二醛含量和总挥发性盐基氮含量具有显著影响(P<0.05),且双因素对pH值和丙二醛含量的影响没有显著的交互作用。添加质量分数为2.5%和5.0%的食盐,使得鱼肉的pH值显著低于对照组(0%NaCl)、丙二醛含量平均值分别高于对照组28%~189%和120%~322%,显示促氧化作用;但添加质量分数为0.5%的食盐对脂肪氧化有抑制作用,使得冷藏6、13 d后鱼肉的丙二醛含量下降18%~31%。食盐浓度和冷藏时间对鱼肉的色泽(L^*、a^*、b^*值)影响很小。鱼肉的总挥发性盐基氮含量在冷藏期间的增加符合一级反应动力学模型(R2为0.9701~1.0000),其反应速率常数(0.0498~0.0894 d^-1)随食盐浓度的增加而降低。The muscle from the back portion of grass carp was used to investigate the effects of different levels of salt addition(mass fraction 0%,0.5%,2.5%,5.0%)on the quality of grass carp during cold storage(1,6,13 d at 0℃).The results from two-way analysis of variance indicated that both storage time and salt content significantly affected the pH value as well as the amounts of malondialdehyde and total volatile base nitrogen in fish muscle(P<0.05),and these two factors had no significant interaction effect on the pH value and malondialdehyde content.In comparison with the control group without salt,the addition of 2.5%and 5.0%salt led to significant reduction in pH values and increase of malondialdehyde content by 28%-189%and 120%-322%,respectively,which exerted pro-oxidative effects.However,the addition of 0.5%salt resulted in a reduction of malondialdehyde content by 18%-31%in the fish muscle after cold storage for 6 d or 13 d and showed inhibiting effects for lipid oxidation.The salt concentration and storage time had minor effects on the color of fish muscles(L^*,a^*,b^*values).The increase of total volatile base nitrogen levels in the fish muscle during cold storage fitted well with the first order reaction function(R2=0.9701-1),and the reaction rate constant(0.0498-0.0894d^-1)was decreased with increasing concentration of salt.

关 键 词：草鱼 白肌 冷藏 食盐处理 品质特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]