冰温贮藏对鲢、草、鲤鱼糜制品品质的影响

Effect of Ice-Temperature Storage on Properties of Silver Carp, Grass Carp and Common Carp Surimi

为了明确冰温对淡水鱼糜制品品质的影响,以鲢鱼、草鱼、鲤鱼鱼糜制品为研究对象,通过测定三者在冰温贮藏后鱼糜饼的蒸煮损失率、L*值、持水性、质构特性、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值等指标,分析冰温贮藏过程中其品质的变化。结果表明:随冰温贮藏时间的延长,鲢鱼鱼糜制品的蒸煮损失率先降低后升高,草鱼和鲤鱼鱼糜制品呈降低趋势;3种鱼糜制品的持水性均随冰温贮藏时间的延长而降低;鲢鱼鱼糜制品的L*值和剪切力均随冰温贮藏时间的延长而降低,草鱼和鲤鱼鱼糜制品的L*值、剪切力值随冰温贮藏时间的延长呈波动的变化;3种鱼的硬度、弹性、黏聚性、咀嚼度随贮藏时间的延长而呈降低。3种鱼糜制品的剪切力值差异显著(P<0.05),鲢鱼鱼糜制品的硬度、弹性、黏聚性以及咀嚼度显著低于草鱼和鲤鱼鱼糜制品(P<0.05)。3种鱼鱼糜制品的TBARS值均随冰温贮藏时间的延长而升高。鲢鱼、草鱼和鲤鱼鱼糜制品在冰温(-1.5±0.03)℃条件下最佳的贮藏期为3周。

This study was designed to explore the effect of ice-temperature storage on the quality of silver carp, grass carp and common carp surimi. Changes in quality indicators including cooking loss, L＊ values, water holding capacity, texture properties and thiobarbituric acid reactive substances（TBARS） value were measured during the ice-temperature storage of surimi. As the ice-temperature storage time increased, the cooking loss of silver carp surimi fell first then rose, while both grass carp and common carp surimi indicated a progressive decline in cooking loss. Water holding capacity of all three surimi samples declined as the ice-temperature storage time increased. The L＊ values and shearing force of silver carp surimi declined as the ice-temperature storage proceeded while both grass carp and common carp surimi exhibited fluctuations in these two parameters. The hardness, springiness, cohesiveness and chewiness of all surimi samples dropped with increasing ice-temperature storage time. In addition, their shearing forces were significantly different from each other. The hardness, springiness, cohesiveness and chewiness of silver carp surimi were significantly lower than those of grass carp and common carp surimi. TBARS values of three surimi samples increased as a response to increased ice-temperature storage time. The suitable ice-temperature storage duration for silver carp, grass carp and common carp surimi was three weeks.