水分活度降低剂对半干武昌鱼品质的影响  

Effect of Water Activity-Lowering Agents on the Quality of Semi-Dried Blunt Snout Bream

作　　者：房晓宇 薛祎珂 熊善柏[1,2] 尹涛 刘茹[1,2] 尤娟 FANG Xiaoyu;XUE Yike;XIONG Shanbai;YIN Tao;LIU Ru;YOU Juan(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;National R&D Branch Center for Conventional Freshwater Fish Processing(Wuhan),Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]国家大宗淡水鱼加工技术研发分中心(武汉),湖北武汉430070

出　　处：《肉类研究》2024年第8期48-55,共8页Meat Research

基　　金：国家现代农业产业技术体系建设专项(CARS-45)。

摘　　要：以半干武昌鱼为研究对象,通过测定水分活度(water activity,a_(w))、水分状态、菌落总数(total viable counts,TVC)、酵母菌总数、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值及感官评分,研究不同a_(w)降低剂对半干武昌鱼水分状态及品质的影响。结果表明:a_(w)降低剂种类和添加量对半干武昌鱼的a_(w)、水分状态及理化指标有显著影响,且添加量的影响大于种类;海藻糖、山梨糖醇和丙三醇对半干武昌鱼的a_(w)均有一定的降低作用,丙三醇对a_(w)的降低效果最好,添加6%丙三醇时,可将半干武昌鱼的a_(w)从0.917降低至0.873;随着海藻糖、山梨糖醇和丙三醇添加量的增加,半干武昌鱼肉的T_(22)显著减小(P<0.05),T_(23)无显著差异(P>0.05),其不易流动水比例显著增加(P<0.05),而自由水比例显著降低(P<0.05);相对于对照组,随着a_(w)降低剂添加量的增加,半干武昌鱼的TVC、酵母菌总数、TVB-N含量、TBARS值均显著降低(P<0.05),其中6%丙三醇组的各项指标最优。a_(w)降低剂的添加可有效降低水分自由度和流动性,减缓半干武昌鱼品质劣变。The effect of different water activity(a_(w))-lowering agents on the water state and quality of semi-dried blunt snout bream was studied by measuring its a_(w),water state,total viable counts(TVC),yeast count,total volatile basic nitrogen(TVB-N)content,thiobarbituric acid reactive substances(TBARS)value,and sensory scores.The results showed that the type and amount of a_(w)-lowering agents had a significant impact on the a_(w),water state and physicochemical indicators of semi-dried blunt snout bream,the latter effect being more pronounced than the former one.Trehalose,sorbitol and glycerol reduced the a_(w),glycerol being the most effective among the a_(w)-lowering agents.When 6%glycerol was added,the a_(w) was reduced from 0.917 to 0.873.With increasing amounts of added trehalose,sorbitol and glycerol,the T_(22) significantly decreased(P<0.05),but the T_(23) did not significantly change.The proportion of immobilized water increased significantly(P<0.05),whereas the proportion of free water decreased significantly(P<0.05).Relative to the control group,the TVC,yeast count,TVB-N content,and TBARS value were significantly reduced(P<0.05)with increasing addition of a_(w)-lowering agents,and the optimal values of these parameters were obtained with the addition of 6%glycerol.To sum up,the addition of a_(w)-lowering agents could effectively reduce water freedom and fluidity and slowed down the quality deterioration of semi-dried blunt snout bream.

关 键 词：半干武昌鱼 水分活度降低剂 水分状态 不易流动水 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]