不同贮藏温度对白鲢肌肉品质及营养成分的影响  

Effects of different storage temperature on the muscle quality and nutritionalcomponents of silver carp( Hypophthalmichthys molitrix )

作　　者：万金娟[1] 夏爱军[1] 薛晖[1] 邵俊杰[1] 张美琴[1] 沈美芳[1] 赵彦华[1] 孙梦玲[1] WAN Jinjuan;XIA Aijun;XUE Hui;SHAO Junjie;ZHANG Meiqin;SHEN Meifang;ZHAO Yanhua;SUN Mengling(Freshwater Fisheries Research Institute of Jiangsu Province,Nanjing 210017,China)

机构地区：[1]江苏省淡水水产研究所,江苏南京210017

出　　处：《食品与发酵工业》2021年第10期164-169,共6页Food and Fermentation Industries

基　　金：国家现代农业产业技术体系建设专项资金项目(CARS-46)。

摘　　要：该文对白鲢肌肉在不同温度条件下(4、-20、-80℃)贮藏48 h后的肌肉持水性、质构特性、常规营养成分及氨基酸组成进行测定,以研究不同贮藏温度对白鲢(Hypophthalmichthys molitrix)肌肉品质及营养成分的影响。结果表明,与新鲜肌肉相比,3种贮藏温度下肌肉的离心损失、贮存损失和冷冻渗出率呈升高趋势,肌肉硬度、弹性、咀嚼性以及水分、粗蛋白、粗脂肪和氨基酸质量分数呈下降的趋势。其中,-20℃和-80℃条件下肌肉的离心损失显著低于4℃,肌肉粗蛋白、粗脂肪和氨基酸总量均显著高于4℃(P<0.05);-80℃条件下肌肉的贮存损失、冷冻渗出率显著低于4℃和-20℃,肌肉硬度和弹性显著高于4℃和-20℃(P<0.05);4℃条件下肌肉的咀嚼性显著高于低温贮藏组(P<0.05)。总之,在4、-20、-80℃温度下贮藏48 h,白鲢肌肉品质和营养价值有所降低,而低温贮藏(-20、-80℃)有利于减缓降低速率,较好地保持肌肉品质和营养成分。In this study,the effects of 4,-20 and-80℃storage conditions on the Hypophthalmichthys molitrix muscle quality and nutritional components were investigated.Water holding capacity,textural properties,conventional nutritive composition and amino acids content of Hypophthalmichthys molitrix were determined when stored at different temperature for 48 h.The results showed that,compared to fresh muscle,the drip loss,stored loss and frozen leakage rate of muscle stored at those three temperatures tended to increase;however,the hardness,springiness,chewiness and the content of moisture,crude protein,crude fat and total amino acids tended to decrease.Moreover,the drip loss of Hypophthalmichthys molitrix at-20 and-80℃were significantly lower than of the sample at 4℃,while the content of crude protein,crude fat and total amino acids were significantly high(P<0.05).The stored loss and frozen leakage rate of muscle were significantly lower than that at 4 and-20℃,while the hardness and springiness were significantly high(P<0.05).And compared to lower storage temperature,the chewiness of muscle at 4℃was significantly increased(P<0.05).In conclusion,the muscle quality and nutritional components of Hypophthalmichthys molitrix decreased after 48 h storage at 4,-20 and-80℃,and lower temperature(-20 and-80℃)storage is conducive to retard the quality deterioration.

关 键 词：白鲢 贮藏温度 持水力 质构特性 肌肉营养成分 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]