不同浓度NaCl及TGase腌制液对乌鳢鱼片的影响  

Effects of Different Concentrations of NaCl and TGase Pickles on Fish Fillets of Channa argus

作　　者：齐鑫娟 尹明雨 张龙[1] 王锡昌[1] QI Xinjuan;YIN Mingyu;ZHANG Long;WANG Xichang(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《现代食品》2024年第11期155-158,共4页Modern Food

基　　金：国家重点研发计划专项“淡水鱼精细分割产品绿色节能贮运保鲜关键技术研究”(2022YFD 2100901-04)。

摘　　要：探究不同浓度Na Cl及TGase腌制处理对新鲜乌鳢鱼片品质的影响。结果表明,随着Na Cl浓度的增加,鱼片出品率升高,在浓度为4.0%时达到平衡状态,出品率不再显著增加;当TGase浓度为2.0%时,鱼片出品率最高,而随着浓度的增大,鱼片出品率不断下降。NaCl浓度的增加可以减少鱼片水分损失,与对照相比离心损失率分别下降21.74%、33.08%、47.31%,蒸煮损失率分别下降41.74%、61.62%、69.62%;TGase不会显著影响鱼片的离心损失率和蒸煮损失率。2.0%TGase使鱼片横、纵截面的结构更加紧密,但过度添加会使其表面粗糙程度增大,结构松散性强,孔隙变大。说明NaCl的添加会嫩化鱼片,而TGase则会增加鱼片硬度。This paper mainly explores the effects of different concentrations of NaCl and TGase salting on the quality of fresh fillets of Channa argus.The results showed that with the increase of NaCl concentration,the yield of fish fillets increased with the increase of NaCl concentration and reached the equilibrium state at 4.0%.When the concentration of TGase is 2.0%,the highest yield of fish fillets is achieved,but decreased with the increase of concentration.The increase of NaCl concentration could reduce the water loss of fillets,compared with the control,the centrifugal loss rate decreased by 21.74%,33.08%and 47.31%,the cooking loss rate decreased by 41.74%,61.62%and 69.62%.TGase did not significantly affect the centrifugal loss rate of fillets.2.0%TGase made the structure of transverse and longitudinal sections more dense,but excessive addition would increase the surface roughness,the structure was loose,and the pores became larger.Therefore,the addition of NaCl will tenderize the fillet,while TGase will increase the hardness of the fillet.

关 键 词：乌鳢 鱼片 食用品质 持水性 质构特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]