低盐腌制草鱼肉各分割部位蒸制过程品质变化规律  

Quality Changes during the Steaming Process of Different Cut-Up Parts of Low-Salt Brined Grass Carp(Ctenopharyngodon idellus)

作　　者：李鸣泽 李晴 谭雨青 洪惠[1] 罗永康[1] LI Mingze;LI Qing;TAN Yuqing;HONG Hui;LUO Yongkang(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》2023年第11期1-7,共7页Meat Research

基　　金：国家现代农业产业技术体系建设专项(CARS-45);海南省重点研发计划项目(ZDYF2021XDNY154);“十四五”国家重点研发计划重点专项(2022YFD2100901)。

摘　　要：目的:揭示不同蒸制时间对添加1.5%食盐腌制草鱼肉(Ctenopharyngodon idellus)不同分割部位食用品质的影响,并评价其加工适宜性。方法:将草鱼肉分割为4个部分,包括背部、腹部、腩部和尾部,并用1.5%食盐湿腌30 min,通过得率、色泽、感官评分、三磷酸腺苷(adenosine triphosphate,ATP)关联产物、蛋白质消化率和分子质量分布对2 100 W下蒸制6、9、12 min的各部位鱼肉进行研究。结果:与蒸制6、12 min相比,蒸制9 min的背部和腹部肉的蛋白质消化率显著最高(P<0.05)。与蒸制12 min相比,尾部肉在蒸制6 min时感官总评分和肌苷酸(inosine monophosphate,IMP)含量均显著较高(P<0.05)。随着蒸制时间的延长,尾部肉的感官总评分显著降低、色泽显著劣变,表现为过红、过黄(P<0.05),食用品质明显下降。蒸制12 min时腹部和腩部肉的红度值(a^(*))和黄度值(b^(*))显著高于相同蒸制时间下的背部和尾部(P<0.05),食用品质严重降低;此外蒸制9 min时,相比于蒸制6 min的腩部蛋白质消化率显著增加(P<0.05),综合来说腩部肉在蒸制9 min时色泽较好,蛋白质消化率较高。结论:不同低盐湿腌草鱼分割部位的最佳蒸制时间不同,但都应避免长时间的蒸制防止色泽劣变、蛋白质消化率降低和IMP水溶性鲜味物质流失。Objective:To investigate the effects of different steaming durations on the eating quality of different cut-up parts of brined grass carp(Ctenopharyngodon idellus)with 1.5%(m/m)salt and to assess its suitability for thermal processing.Methods:The different cut-up parts of grass carp namely back,abdomen,belly and tail were brined at a 1.5%salt concentration for 30 min.After being steamed at 2100 W for 6,9 and 12 min,each part was evaluated for cooking yield,color,sensory score,adenosine triphosphate(ATP)-related compounds,protein digestibility and molecular mass distribution of the digested products.Results:Compared to those steamed for 6 and 12 min,back and abdomen meat steamed for 9 min had significantly higher protein digestibility(P<0.05).In comparison to steaming for 12 min,steaming for 6 min imparted tail meat higher overall sensory score and inosine monophosphate(IMP)content(P<0.05).As the steaming time increased,the overall sensory score of tail meat significantly decreased,the color significantly deteriorated,becoming excessively red or yellow(P<0.05)and the eating quality significantly declined.The redness(a^(*))and yellowness(b^(*))values of abdomen and belly meat steamed for 12 min were significantly higher than those of back and tail meat steamed for the same time(P<0.05),and the eating quality notably decreased.Furthermore,the protein digestibility of belly meat significantly increased when steamed for 9 min compared to 6 min(P<0.05).In summary,belly meat had better color and higher protein digestibility when steamed for 9 min.Conclusion:The optimal steaming duration varies among different cut-up parts of low-salt brined grass carp.Prolonged steaming should be avoided to prevent color deterioration,reduction in protein digestibility,and loss of IMP.

关 键 词：草鱼 蒸制 鱼体分割 食用品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]