大黄鱼鱼卵腌制品贮藏过程中的品质变化规律  

Quality Changes of Large Yellow Croaker Roe After Curing during Storage

作　　者：杨心怡 雷彩玲 姜薇 杨倩 柯汉杰 梁鹏[1] YANG Xinyi;LEI Cailing;JIANG Wei;YANG Qian;KE Hanjie;LIANG Peng(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China;Shandong Weifang Product Quality Inspection Institute,Weifang 261035,Shandong,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]山东省潍坊市产品质量检验所,山东潍坊261035

出　　处：《食品研究与开发》2024年第11期22-29,共8页Food Research and Development

基　　金：福建省自然科学基金资助项目(2021J01109);福建省财政专项补助经费(KJG19009A)。

摘　　要：为探究大黄鱼鱼卵腌制品贮藏过程中的品质变化规律,以大黄鱼鱼卵腌制品为研究对象,研究不同贮藏温度(5、25℃)以及包装方式(普通包装、真空包装)对大黄鱼鱼卵腌制品挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、过氧化值(peroxide value,POV)、菌落总数、水分含量、汁液流失率、pH值、硬度、弹性和b*值的影响,并进行感官评价。结果表明,5℃真空包装可以显著抑制贮藏期间大黄鱼鱼卵腌制品TVB-N值、POV、菌落总数、水分含量和汁液流失率的增加,同时延缓大黄鱼鱼卵腌制品硬度和弹性的降低,并保持较高的感官评分,有利于保持大黄鱼鱼卵腌制品的质构特性和感官品质,但对pH值和b*值的影响不显著。The aim of this study was to investigate the influence of different storage temperatures(5℃and 25℃)and packaging methods(ordinary and vacuum packaging)on the quality changes of cured large yellow croaker roe.The total volatile basic nitrogen(TVB-N)value,peroxide value(POV),total number of bacterial colonies,water content,juice loss rate,pH value,hardness,elasticity,and b*value were determined.Sen-sory evaluation was also conducted.The results showed that the vacuum packaging at 5℃significantly inhib-ited the increase of TVB-N value,POV,the total number of bacterial colonies,water content and the juice loss rate of cured large yellow croaker roe during storage.Furthermore,it also delayed the decrease of hard-ness and elasticity,and maintained higher sensory scores.This method was beneficial for preserving the tex-ture and sensory quality of cured large yellow croaker roe.However,the influence on pH value and b*value was not significant.

关 键 词：大黄鱼鱼卵 腌制品 贮藏温度 真空包装 品质变化 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]