木糖醇部分替代食盐腌制对大口黑鲈鱼品质的影响  

Physicochemical Changes of Prepared Weever(Micropterus salmoides)Using Xylitol Partly Replacing Salt during Marinated Process

作　　者：张芸[1] 章蔚 汪兰[2] 高琼[1] 熊光权[2] ZHANG Yun;ZHANG Wei;WANG Lan;GAO Qiong;XIONG Guangquan(College of Tourism and Hotel Management,Hubei University of Economics,Wuhan 430205;Institute for Farm Products Processing and Nuclear-Agricultural Technology,Wuhan 430064;School of Food and Biological Engineering,Hubei University of Technology,Wuhan 430068)

机构地区：[1]湖北经济学院旅游与酒店管理学院,武汉430205 [2]湖北省农业科学院农产品加工与核农技术研究所,武汉430064 [3]湖北工业大学生物工程与食品学院,武汉430068

出　　处：《食品工业》2020年第12期82-86,共5页The Food Industry

基　　金：湖北省技术创新专项(重大项目)“特色淡水鱼预制调理加工与副产物综合利用关键技术研发”(2018ABA100);现代农业产业技术体系专项资金资助(CARS-46)。

摘　　要：为研究木糖醇部分替代食盐腌制对大口黑鲈鱼肉品质的影响,分别测定不同浓度的木糖醇部分替代食盐腌制24 h后大口黑鲈鱼肉的食盐含量、出品率、剪切力、蒸煮损失率、加压失水率、白度、组织结构、游离氨基酸含量、感官评分。结果表明,经过24 h的腌制,鱼肉基本已基本腌制充分。食盐腌制会使鱼肉的出品率、剪切力、白度显著下降,鱼肉的持水性显著提高,细胞出现轻微破裂,细胞间隙明显增大。糖醇部分代盐处理后,鱼肉的出品率、剪切力轻微上升,白度轻微下降,持水性显著提高,细胞间隙较小且细胞保持完整。同时,糖醇代盐处理会促使更多的氨基酸尤其是呈味氨基酸游离出来,使得鱼肉的风味增强。经感官评定发现,糖醇代盐处理会使大口黑鲈鱼肉获得较高的感官评分,且0.75%糖醇代盐组感官评分最佳。In order to study the effect of using xylitol partly replacing salt during marinated process on the physicochemical changes,weever as the research object used,the salt content,yield,shear force,expressible moisture,cooking loss,whiteness,tissue structure,free amino acid content and sensory score were determined after 24 h of pickling.The results showed that after marinating 24 h,the fish was basically marinated.Salt pickling significantly reduced the yield;Shear and whiteness of the fish significantly reduced;The cells were slightly broken;The cell gap was significantly increased;The water holding capacity significantly increased after picking.Using xylitol partly replacing salt during marinated process,the fish meat yield and shear force increased slightly;The whiteness value decreased slightly;The water holding capacity increased significantly;The cell gap was small and the cells remained intact.At the same time,more amino acids were released,especially the taste amino acids,so that the flavor of the fish meat was enhanced.Sensory evaluation found that after xylitol partly replacing salt could give fish a higher sensory score,and the best sensory score was got when the xylitol partly replacing salt ratio was 0.75%.

关 键 词：鲈鱼 木糖醇 低盐腌制 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]