脯氨酸及KCl替代食盐对海鲈鱼品质影响的研究  

Effects of Proline and KCl Substitute Salt on Dynamic Changes of Sea Bass(Lateolabrax japonicas)Quality

作　　者：卢文静 谌迪 叶沁 张岑 肖朝耿[1] 沈哲怡 LU Wenjing;CHEN Di;YE Qin;ZHANG Cen;XIAO Chaogeng;SHEN Zheyi(Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou,Zhejiang 310021;College of Agriculture and Food Sciences,Zhejiang Agriculture and Forestry University,Hangzhou,Zhejiang 311300)

机构地区：[1]浙江省农业科学院食品科学研究所,浙江杭州310021 [2]浙江农林大学农业与食品科学学院,浙江杭州311300

出　　处：《核农学报》2023年第2期314-320,共7页Journal of Nuclear Agricultural Sciences

基　　金：杭州市农业科研自主申报项目(20191203B52)。

摘　　要：为研究脯氨酸及KCl对海鲈鱼品质的影响,本试验用不同腌制组分(NaCl、NaCl+脯氨酸、NaCl+KCl、NaCl+KCl+脯氨酸)在4℃条件下干腌海鲈鱼,分别在腌制18 h、腌制36 h(结束)、风干3 h、风干6 h取样,测定海鲈鱼的pH值、色差、水分含量、含盐量、硫代巴比妥酸(TBA)值,同时进行质构、微观结构和感官评价。结果表明,随着处理时间的延长,不同处理腌制海鲈鱼pH值均呈现先下降后上升的趋势,含水量始终呈下降趋势,而含盐量则呈现上升趋势,用NaCl+脯氨酸腌制海鲈鱼后测得的TBA值最低,为1.4157mg·kg^(-1)。通过透射电镜观察,添加脯氨酸使鱼肉组织更紧密,能更好地溶解肌球蛋白。使用NaCl+KCl+脯氨酸的减盐配方结合干腌法对海鲈鱼进行腌制,制得的海鲈鱼硬度和咀嚼性较高,并且能够有效抑制脂肪氧化,使肌球蛋白更好的凝集,得到风味及品质更好的产品。本研究结果为海鲈鱼的工业化腌制生产提供了技术支撑。To investigate the effects of proline and KCl on the quality of sea bass,the sea bass was marinated by different salting combinations(Na Cl,Na Cl+proline,Na Cl+KCl,Na Cl+KCl+proline)at 4℃.After of salting18 h and 36 h or air-drying 3 h and 6 h,p H,chromatic aberration,moisture content,salt content,thiobarbituric acid(TBA)value,texture,microstructure,and indices of sensory evaluation of sea bass were determined.The results depicted that the p H value of cured sea bass showed a decreasing trend followed by an increasing trend,the water content of all samples illustrated a decreasing trend,while the salt content described an upward trend.Notably,the lowest TBA value of 1.4157 mg·kg^(-1)was measured after marinating sea bass with Na Cl+proline.The results through transmission electron microscopy(TEM)showed that the addition of proline made the sea bass tissue tighter and better-dissolved myosin.The salt reduction formulation of Na Cl+KCl+proline combined with the dry marinade to marinate sea bass resulted in higher hardness and chewiness and effective inhibition of fat oxidation,so that myosin had better agglutination and better flavor,and the quality of sea bass was improved.These results can provide technical support for industrialized salting and production of sea bass.

关 键 词：海鲈鱼 减盐 脯氨酸 理化指标 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]