不同卤制条件对酱卤草鱼肉感官品质、理化特性和风味的影响  

Effects of Different Marinade Conditions on Sensory Quality,Physicochemical Properties and Flavor of Sauced Grass Carp(Ctenopharyngodon idellus)Meat

作　　者：余亚琴 谭春明 聂诗 田明礼 涂宗财[4] 计畅 张露[1,2] YU Yaqin;TAN Chunming;NIE Shi;TIAN Mingli;TU Zongcai;JI Chang;ZHANG Lu(National R&D Center for Freshwater Fish Processing,College of Life Sciences,Jiangxi Normal University,Nanchang 330022,China;School of Health,Jiangxi Normal University,Nanchang 330022,China;Hunan Xiweijia Biotechnology Co.,Ltd.,Yueyang 414000,China;State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330006,China)

机构地区：[1]江西师范大学生命科学学院,国家淡水鱼加工技术研发专业中心,江西南昌330022 [2]江西师范大学健康学院,江西南昌330022 [3]湖南喜味佳生物科技有限公司,湖南岳阳414000 [4]南昌大学食品科学与食物资源挖掘国家重点实验室,江西南昌330006

出　　处：《食品工业科技》2025年第6期261-272,共12页Science and Technology of Food Industry

基　　金：“十四五”国家重点研发计划重点专项(2022YFD2100902)。

摘　　要：为了探究温度(95、65、25、4℃)和时间(0、2、4、6、8 h)的不同组合条件对酱卤草鱼肉品质的影响。本文以草鱼肉为研究对象,通过感官评价、理化指标分析和气相色谱串联离子迁移谱(GC-IMS)检测,揭示草鱼肉在不同卤制条件下的感官、理化特性和风味的变化。结果表明,卤制条件为65℃-6 h和95℃-2 h可以提高草鱼肉的气味、色泽、咀嚼性和总体可接受度;65℃-6 h的卤制条件显著降低了酱卤草鱼肉的蛋白质降解率(P<0.05),并且该条件下的酱卤草鱼肉具有最低的TVB-N含量和相对较低的TBARS值。此外,卤制改变了氨基酸的组成,65℃条件可提高酱卤草鱼的鲜味氨基酸相对含量。GC-IMS分析结果表明,65℃-6 h的卤制条件可以提高挥发性风味化合物的种类和含量,从而促进酱卤草鱼风味的产生。综上所述,选择65℃-6 h的卤制条件有利于提高草鱼的感官品质、理化特性和良好风味的产生。To investigate the effect of various temperature(95,65,25,4℃)and time(0,2,4,6,8 h)combinations on the quality of marinated grass carp.The research utilized grass carp meat as the subject,employing sensory evaluation,physicochemical index analysis,and gas chromatography ion mobility spectrometry(GC-IMS)technology to reveal the changes in sensory attributes,quality,and flavor under different marination conditions.Results indicated that marination at 65℃ for 6 h or 95℃ for 2 h improved the odor,color,chewiness and overall acceptability of grass carp.Specifically,marination at 65℃ for 6 h significantly reduced protein degradation rates(P<0.05),resulting in the lowest total volatile basic nitrogen(TVB-N)content and a relatively low thiobarbituric acid reactive substances(TBARS)value in the marinated grass carp meat.In addition,marination also altered the composition of amino acids(AAs),increasing the relative content of umami amino acids at 65℃.Furthermore,GC-IMS analysis revealed that the 65℃ for 6 h marination condition enhanced both the type and content of volatile flavor compounds,thereby promoting the flavor production of marinated grass carp.In conclusion,the 65℃ for 6 h marination condition was found to be beneficial for improving the sensory quality,physicochemical properties,and flavor of grass carp.

关 键 词：草鱼 酱卤 品质 气相色谱串联离子迁移谱(GC-IMS) 风味 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]