钠盐替代物对马苏大马哈鱼子酱品质的影响  

Effect of Sodium Salt Substitutes on the Quality of Oncorhynchus masou Caviar

作　　者：武瑞赟[1] 王安 穆文强 庞德 李平兰[1] WU Ruiyun;WANG An;MU Wenqiang;PANG De;LI Pinglan(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《肉类研究》2022年第7期35-41,共7页Meat Research

基　　金：现代农业产业技术体系北京市渔业创新团队项目

摘　　要：鱼籽主要用于鱼子酱生产,为保证食用口感和贮藏品质,加工中用高含量的氯化钠进行盐渍。为解决加工过程中钠盐的使用量较高问题,以马苏大马哈鱼(Oncorhynchus masou)鱼籽为原料,以微生物菌落总数为指标,通过单因素试验、Plackett-Burman(PB)试验、最佳陡坡试验和响应面优化试验,优化最佳钠盐替代物复合盐配方。结果表明:乳酸钾、氯化钾、氯化镁的替代比例分别为17.64%、14.61%、34.36%时,对鱼子酱品质的影响最小,能在一定程度上改善鱼子酱pH值、水分活度及色差,抑制微生物的生长。因此,将钠盐替代物复合盐用于鱼子酱的制备,可以提高产品质量和安全性,具有良好的应用潜力。Curing fish roes with high concentrations of sodium chloride is needed to ensure the taste and storage quality of caviar during its production.To solve the problem of the use of high concentrations of sodium salt during the processing of Oncorhynchus masou caviar,one-factor-at-a-time method,Plackett-Burman(PB)design,steepest ascent design and response surface methodology were used to optimize the formulation of low-sodium salt substitutes based on total bacterial count.The results showed that potassium lactate,potassium chloride and magnesium chloride substitution at 17.64%,14.61%and 34.36%,respectively had the smallest negative effect on caviar quality and could improve the pH value,water activity and color difference of caviar and inhibit microbial growth in it.Therefore,the use of the low-sodium salt formulation for the preparation of caviar can improve the product quality and safety,indicating its great application potential.

关 键 词：马苏大马哈鱼 鱼子酱 钠盐替代物 响应面分析 理化性质 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]