超声联合乙酸酥化草鱼骨的工艺及酥骨机制  

Process and mechanism of softing fish bones of Ctenopharyngodon idella by ultrasound-acetic acid treatment

作　　者：张伊涵 马华威 罗永康[1] 谭雨青 洪惠[1] ZHANG Yihan;MA Huawei;LUO Yongkang;TAN Yuqing;HONG Hui(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;China(Guangxi)-ASEAN Key Laboratory of Comprehensive Exploitation and Utilization of Aquatic Germplasm Resources,Ministry of Agriculture and Rural Affairs,Guangxi Academy of Fishery Sciences,Nanning 530021,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 [2]农业农村部中国(广西)-东盟水产种质资源综合开发与利用重点实验室,广西壮族自治区水产科学研究院,广西南宁530021

出　　处：《水产学报》2024年第7期142-154,共13页Journal of Fisheries of China

基　　金：国家重点研发计划(2022YFD2100902);国家现代农业产业技术体系(CARS-45)。

摘　　要：即食淡水鱼制品中经常存在坚硬的鱼骨,一方面可能刺破包装使产品漏油、腐败,另一方面可能在食用时刺伤口腔和食道,存在物理性食品安全风险。为了解决即食淡水鱼制品的鱼骨酥化问题,本研究开发了超声联合乙酸处理的草鱼骨酥化技术,设计了一种适用于即食淡水鱼制品的酥骨率评价方法,根据酥骨率与鱼肉品质指标筛选出最佳的酥骨工艺条件,并探究其鱼骨酥化机制。草鱼块经超声联合乙酸处理、腌制、油炸、真空包装、高温灭菌制成酥骨草鱼块,通过感官特性、pH值、色泽与肌肉组织结构评价其品质。通过对鱼骨标准样品的感官评价与质构分析,建立酥骨率评价方法,评价酥骨草鱼块的酥骨率,得到最佳的超声联合乙酸处理工艺条件。最后采用扫描电子显微镜观察和傅里叶红外光谱分析鱼骨酥化机制。结果显示,研究建立的酥骨率评价方法可以简便、客观地评价即食草鱼制品中鱼骨酥化程度。经酥骨率评价、感官评价以及其他品质指标分析,效果最佳的酥骨工艺条件为:乙酸浓度1.2%(体积比),超声功率120 W,处理时间45 min,该条件处理下获得的鱼块的酥骨率、色泽、质地、滋味均较好。扫描电子显微镜观察与傅里叶红外光谱结果表明,最佳工艺条件下的超声联合乙酸处理可以削弱胶原蛋白与羟基磷灰石之间的结合,促使羟基磷灰石逸出,后续的热处理也可能进一步破坏胶原蛋白的三螺旋结构,使鱼骨的硬度和韧性下降。研究表明,适当条件的超声联合乙酸处理可以破坏鱼骨原本结构,在不影响产品品质的前提下实现草鱼鱼骨的酥化。本研究可为淡水鱼酥骨技术研发提供思路,为即食酥骨鱼制品的开发提供理论支持。In 2022,the total freshwater fish production in China reached 2800.31 million t,accounting for 77.04%of the total domestic fish production.In recent years,against the background of the rapid growth of the ready-toeat leisure food market in China,a variety of categories of ready-to-eat freshwater fish products have been developed,among which vacuum-packed seasoned fish pieces are one of the mainstream types.However,the processing technology of vacuum-packed seasoned fish pieces still has key technical difficulties,which hinder the development of the industry.The hard fish bones may puncture the packaging bag due to compression during transportation,leading to oil leakage and spoilage,which is the main reason for the high product wastage rate.The presence of large and hard fish bones in the products poses serious food safety hazards,including puncture of the esophagus and damage to organs.The problem of fish bone softening in freshwater fish products needs to be addressed urgently,both from the perspective of production,storage,and transport of the product and from the perspective of food safety.To solve the problem of fish bone softening in ready-to-eat freshwater fish products,the study designed a fish bone softening rate measuring method for ready-to-eat freshwater fish products and then developed the ultrasound-cetic acid(U-CA)fish bone softening technique.The optimal fish bone softening conditions were screened according to the fish bone softening rate and the quality indexes of the fish pieces,and the mechanism of fish bone softening was investigated subsequently.Ctenopharyngodon idella pieces were prepared by ultrasonic combined with acetic acid treatment,marination,deep-frying,vacuum packaging,and autoclaving to obtain soft bone fish pieces,whose quality was evaluated by sensory characteristics,pH value,color value,and muscle structure.The fish bone softening rate measuring method was established according to the sensory evaluation and TPA analysis of the standard fish bone samples.The optimal process condi

关 键 词：草鱼 鱼骨 酥骨技术 超声技术 乙酸 

分 类 号：S985[农业科学—捕捞与储运] TS254.4[农业科学—水产科学]