低盐低糖处理鲟鱼片冷藏过程中品质变化规律

Quality change in lightly salted and sugar-salted sturgeon fillets stored at 4 ℃

文章通过测定感官分值、菌落总数(TAC)、挥发性盐基氮(TVB-N)、ATP关联物、生物胺等指标,研究了低浓度盐和糖处理对鲟(Acipenser sinensis)鱼片4℃冷藏过程中品质变化的影响。结果显示,T1(1.8%食盐干腌)和T2(1.8%食盐+1.0%绵白糖干腌)组鱼片感官可接受时间均比空白组延长了5 d;空白组菌落总数第6天达到7.34 log CFU·g-1,而T1和T2组在第16和第12天分别达到6.76 log CFU·g-1和6.78 log CFU·g-1;空白组TVB-N的增长速率也显著高于T1和T2组(P<0.05);和空白组相比,T1和T2组HxR的含量显著高于空白组(P<0.05),但K值及ATP、AMP、IMP含量差异不显著(P>0.05);腐胺、酪胺和精胺的含量随贮藏时间的延长升高,T1和T2组腐胺含量显著低于空白组(P<0.05)。结果表明,盐和糖的加入,明显改善了鲟鱼片冷藏过程中的品质变化。

We investigated the effect of low concentrations of salt and sugar on quality change of sturgeon （Acipenser sinensis） filletsduring cold storage （4 ℃ ） by measuring sensory score, total aerobic counts （TAC）, total volatile base nitrogen （TVB-N）, nucleo-tide degradation products and biogenic amines. Results show that the shelf life of T1 （ dry-cured with 1.8% salt） and T2 （ dry-curedwith 1.8% salt ＋ 1.0% sugar） groups were obviously longer than that of the control. TAC of control group reached 7. 34 log CFU.g-1 after 6 d, while T1 and T2 only rose to 6. 76 （ 16th day） and 6. 78 （ 12th day） log CFU＇g-1, respectively. TVB-N content of con-trol group increased faster （ P 〈 0.05 ） than those of T1 and T2. The HxR contents of T1 and T2 significantly decreased （ P 〈 0. 05 ） butshowed unobvious difference in K value, ATP, AMP and IMP compared with the control. Putrescine, tyramine and spermine de-creased with storage time. T1 and T2 groups significantly inhibited the formation of putrescine （P 〈 0. 05 ）. These results suggest thataddition of salt and sugar significantly improves the quality of sturgeon during cold storage.