加工前净化处理对团头鲂肌肉品质的影响

Effect of Depuration Treatment before Processing on the Flesh Quality of Blunt Snout Bream(Megalobrama amblycephala)

采用循环水净化装置净化处理团头鲂(Megalobrama amblycephala),研究净化时间(0～10 d)对团头鲂肌肉品质的影响。结果表明:净化处理对团头鲂肌肉的理化成分、风味、质构及感官品质均有显著影响;随着净化时间延长,团头鲂肌肉的粗脂肪含量、总糖含量、水溶性蛋白含量、总挥发性盐基态氮(total volatile base nitrogen,TVB-N)含量、羰基值(carbonylvalue,COV)和硫代巴比妥酸(thiobarbituric acid,TBA)值明显下降,游离氨基酸含量和灰分含量显著增加(P<0.05);质构、电子鼻及感官评价结果表明,净化处理可显著增加鱼肉的弹性、咀嚼性和甜味,降低其腥味及异味;净化处理8 d的团头鲂肌肉TVB-N含量、COV和TBA值分别比对照组(未净化处理)样品降低12.73%、20.35%和35.13%,鱼肉中的游离氨基酸含量则比对照组样品提高43.83%。综上所述,在加工前对团头鲂净化处理8 d可显著改善鱼肉的食用品质。

Blunt snout bream(Megalobrama amblycephala) was depurated using a circulating water system. The effect of depuration time(0–10 days) on the flesh quality of blunt snout bream was investigated. The results showed that depuration treatment could significantly influence the physiochemical properties, flavor, texture and sensory quality of blunt snout bream muscle. The contents of crude fat, total sugar, water-soluble protein and total volatile basic nitrogen(TVB-N), carbonyl value(COV) and thiobarbituric acid(TBA) value significantly decreased, and free amino acid and ash contents significantly increased with prolonged depuration time(P<0.05). In addition, depuration treatment significantly increased the elasticity, chewiness and sweetness of the muscle, and depressed its fishy odor. The TVB-N, COV and TBA values of the muscle at day 8 were 12.73%, 20.35% and 35.13%, lower than at day 0 of depuration, and the free amino acid content was increased by 43.83% compared with the undepurated control. Overall, depuration treatment for 8 days before processing could significantly improve the eating quality of blunt snout bream.