不同处理方式对金线鱼肉肠冷藏期间品质特性的影响  

Effects of Different Treatments on the Quality Characteristics of Nemipterus virgatus Sausages during Refrigerated Storage

作　　者：潘卓官 吴志钦 周斯南 肖莹莹 曹思颖 张敏[1] 周爱梅[1] PAN Zhuoguan;WU Zhiqin;ZHOU Sinan;XIAO Yingying;CAO Siying;ZHANG Min;ZHOU Aimei(College of Food Science,South China Agricultural University,Guangzhou 510642,China)

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品科学》2024年第19期172-181,共10页Food Science

基　　金：国家自然科学基金面上项目(31972103);广东省自然科学基金面上项目(2020A1515010363)。

摘　　要：以金线鱼鱼糜为原料,研究冷藏60 d内金线鱼肉肠的菌落总数、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)、硫代巴比妥酸(thiobarbituric acid,TBA)、pH值和电导率等新鲜度指标变化,结合凝胶强度、持水性、白度和质构特性等凝胶特性指标,比较最优中超高压耦合热处理(OPH)与最优超高压处理(OP)、传统二段热处理(H)对肉肠冷藏期间品质特性的影响。结果表明:随着贮藏时间的延长,3种处理方式下肉肠的菌落总数、TVB-N含量、TBA值、电导率和蒸煮损失逐渐升高;而感官评分、持水性、白度、凝胶强度和质构特性逐渐降低;pH值呈现先上升后下降的趋势。冷藏第60天,OPH处理组TVB-N含量分别比H和OP处理组低14.04%和27.12%,TBA值分别低11.76%和23.73%,同时,H、OPH和OP处理组凝胶强度分别为2365.82、3229.36 g·cm和1905.53 g·cm,持水性分别为71.25%、74.03%和68.86%。综上所述,OPH处理能够较好地维持肉肠冷藏期间的品质,并减缓风味变化。This study aimed to compare the effects of optimal medium-high pressure coupled with heat treatment(OPH),optimal ultra-high pressure treatment(OP)and traditional two-stage heat treatment(H)on the quality characteristics of Nemipterus virgatus sausages during a refrigerated storage period of 60 days.During storage,changes in freshness indexes such as total bacterial count,total volatile basic nitrogen(TVB-N)content,thiobarbituric acid(TBA)value,pH and conductivity were determined as well as gel properties such as gel strength,water-holding capacity,whiteness and textural properties.The results showed that the total bacterial count,TVB-N content,TBA,conductivity and cooking loss of sausages increased gradually with storage time,while the sensory score,water-holding capacity,whiteness,gel strength,and textural properties progressively decreased.The pH increased first and then decreased.On the 60th day of refrigeration,TVB-N content was 14.04%and 27.12%lower and TBA value was 11.76%and 23.73%lower in the OPH treatment group than in the H and OP treatment groups,respectively.Additionally,the gel strengths of the H,OPH,and OP treatment groups were 2365.82,3229.36 and 1905.53 g·cm,respectively,and their water-holding capacities were 71.25%,74.03%and 68.86%,respectively.In summary,OPH treatment was able to better maintain the quality of fish sausages and slow down flavor changes during refrigerated storage.

关 键 词：金线鱼鱼糜 处理方式 新鲜度 品质特性 冷藏 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]