腌制时间对大黄鱼鱼肉理化性质和烤制品品质的影响  

Effect of Salting Time on Physicochemical Properties and Roasting Quality of Large Yellow Croaker(Larimichthys crocea)

作　　者：黄莉 胡颜寓 任中阳 石林凡 翁武银[1] Huang Li;Hu Yanyu;Ren Zhongyang;Shi Linfan;Weng Wuyin(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,Fujian)

机构地区：[1]集美大学海洋食品与生物工程学院,福建厦门361021

出　　处：《中国食品学报》2024年第1期209-219,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十四五”国家重点研发计划重点专项(2021YFD2100202);福建省种业创新与产业化工程项目(2021FJSCZY01)。

摘　　要：为探究腌制时间对大黄鱼鱼肉理化性质和烤制品品质的影响,将大黄鱼鱼肉置于由1%谷氨酰胺转氨酶、10%食盐和15%山梨糖醇组成的溶液中腌制,测定鱼肉的保水效果、质构、热稳定性和蛋白组织结构,评价烤制鱼肉的品质。结果表明,当腌制时间从2 h增至8 h时,鱼肉硬度从948.76 g降至352.67 g,蒸煮损失率从11.20%增至18.52%。随着腌制时间的延长,鱼肉硬度增加而蒸煮损失率降低。扫描电镜显示,腌制2~8 h的鱼肉呈现疏松的纤维结构,延长腌制时间会增加鱼肉结构的致密性。经过烤制,腌制2~24 h的鱼肉纤维结构间隙较大,硬度无显著变化,而腌制48 h的鱼肉微观结构致密,硬度显著增加。伴随腌制时间的延长,鱼肉烤制后的咸味、鲜味、涩味和丰富性逐渐增加,苦味逐渐降低;氮氧化合物、甲基类、硫化物、有机硫化物、醇和醛酮类相关的挥发性气味显著增加。结论:改变腌制时间可以调控大黄鱼鱼肉的理化性质和烤制品质,这为利用大黄鱼研发预制菜肴提供了理论参考。In order to investigate the effect of salting time on physicochemical properties and roasting quality of Larimichthys crocea,the fish meat was salted in curing solution containing 1%transglutaminase,10%salt and 15%sorbitol.The water-maintaining ability,texture,thermal stability and tissue structure of the salted fish meat,as well as the quality of the salted fish meat after roasting were evaluated.When the salting time increased from 2 h to 8 h,the hardness of salted fish meat decreased from 948.76 g to 352.67 g,while the cooking loss rate increased from 11.20%to 18.52%.The hardness increased and the cooking loss rate decreased when the salting time was further increased.As shown in scanning electron microscopy image,the fish salted for 2-8 h presented a loose fibrous structure,while the density of meat structure increased with further increase of salting time.After being roasted,the fish salted for 2-24 h showed a large interspace in fibrous structure with no significant change in hardness,while both dense microstructure and high hardness were found in the fish salted for 48 h.With the increase of salting time,the saltiness,umami,astringency and richness of the roasted fish gradually increased,while the bitterness gradually decreased;the volatile odors related to the nitrogen oxides,broad-methane,sulfides,sulfur organic compounds,alcohols,aldehydes,and ketones were significantly increased.The results obtained in this study suggested that the physicochemical properties and roasting quality of salted L.crocea can be regulated by the salting time,which will provide theoretical guidance for the development of pre-prepared dishes using L.crocea.

关 键 词：腌制时间 质构 微观结构 烤制鱼肉 风味分析 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]