食盐浓度对腌制鳙鱼片冷藏过程中品质变化的影响

Effect of salt concentration on quality changes of dry-cured bighead carp(Aristichthys nobilis) fillets during refrigerated storage

为了详细了解不同食盐浓度腌制处理对冷藏在(4±1)℃条件下鳙鱼(Aristichthys nobilis)品质的影响,测定了感官分值、挥发性盐基氮(TVB-N)、菌落总数(TAC)、硫代巴比妥酸值(TBA)、腺苷三磷酸(ATP)关联物等指标。结果显示,感官分值随贮藏时间的延长逐渐降低,且对照组、T1组(1.5%盐腌)和T2组(4.0%盐腌)的感官品质分别在4 d、4 d后和8 d后不可接受。此外,TVB-N、TAC、次黄嘌呤(Hx)和K值在贮藏期间呈增长趋势,T2组在这些指标中显著低于对照组和T1组(P<0.05)。TBA值也呈增长趋势,但T2组的TBA值显著高于其他两组(P<0.05);这表明T2组脂肪氧化程度更严重。研究表明,1.5%的盐腌处理对冷藏过程中鳙鱼片的品质劣变有一定的延迟作用,但效果并不明显;4.0%的盐腌处理能显著减缓冷藏过程中的品质变化,延长货架期,但会促进脂肪的氧化。

In order to study the effect ol different dry-curing salt concentrations on the quality ol bighead carp （Aristichthys nobilis） fillets stored at 4℃ ,this paper studied the sensory score,total volatile base nitrogen （TVB-N）,total aerobic counts （TAC）,thiobarbituric acid （TBA） value and adenosine triphosphate （ATP） -related compounds ol the lish. The results showed that sensory score decreased gradually as storage time progressed and the sensory quality ol the control, T1,and T2 groups became unacceptable 4 d , after 4 d , and 8 d ol storage, respectively. Moreover, TVB-N, TAC,hypoxanthine （Hx） and K value showed an increase trend,and these indicators ol T2 were significantly lower than those ol the control and T1 （P 〈 0. 05）. TBA also exhibited an increase trend, however,TBA value ol T2 was significantly higher than that ol the control and T1 （ P 〈 0. 05）,indicating the lipid oxidation ol T2 was more serious. The study showed that dry curing with 1.5% salt had a certain delay effect on the quality determination of bighead carp,but the effect was not obvious ; while 4. 0% salt could significantly delay the quality changes and extend the shell life ol bighead carp,but it facilitated the oxidation of lipid.