腌制对低温保鲜草鱼片品质的影响

Effect of salting on quality of grass carp fillets during cold storage and frozen storage

采用低盐腌制结合冷藏(0.5±0.5)℃或冻藏(-18±1)℃的方式对草鱼片进行保鲜,考察了低盐腌制对冷藏或冻藏草鱼片品质的影响。结果表明,腌制对冷藏和冻藏鱼片挥发性盐基氮(TVB-N)、色差、持水力和质构等指标都有显著影响(p<0.05),对p H影响不大。腌制能够有效减缓冷藏鱼片质构劣化,减少汁液流失,提高持水力和抑制TVB-N的增加;而在鱼片冻藏过程中,腌制能够明显抑制汁液流失、提高持水力,改善鱼片质构品质,但对TVB-N的影响较小。在冷藏和冻藏情况下,腌制鱼片a*显著高于(p<0.05)未腌制鱼片,而L*、b*和白度略低于未腌制鱼片。

The influences of salting on the physiochemical properties of grass carp fillets during cold storage and frozen storage were investigated. The results showed that the salting significantly（p〈0. 05） affected the TVB-N,color,water holding capacity（WHC）,and textural properties of grass carp fillets during cold storage and frozen storage,whereas the p H was not sharply affected. Salting could retard texture deterioration and improve the water holding capacity（WHC） of refrigerated fillets. And the increase in TVB-N of refrigerated fillets was obviouslyinhibited by salting. Furthermore,the salted grass carp fillets in frozen storage exhibited lower drip loss,higher WHC and enhanced textural property than those without salting,but the TVB-N was not remarkably affected by salting.In both cold storage and frozen storage,the salted grass carp fillets showed significantly higher in a＊（p〈0. 05）,but slightly lower in L＊,b＊ and whiteness than corresponding values of unsalted fillets.