不同热处理方式对鲈鱼品质的影响

Effects of Different Heat Treatments on the Quality of Largemouth Bass

为延长热加工调理鲈鱼的货架期,并延缓贮藏期间的品质劣变,采用3种热处理方式(水煮、汽蒸、真空低温烹调(Sous-vide))对鲈鱼进行加工,通过分析菌落总数、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、硫代巴比妥酸反应产物值、汁液流失率、色度、质构特性、水分分布以及气味的变化,研究不同热处理方式对鲈鱼在12℃贮藏过程中品质的影响。结果表明:贮藏过程(0~5 d)中,真空低温烹调处理组鲈鱼鱼片的汁液流失率均在2%以下,贮藏末期能抑制不易流动水的流失;真空低温烹调处理组鱼片在贮藏期间的菌落总数、TVB-N含量增长缓慢,真空低温烹调处理能明显抑制鲈鱼在贮藏期间的腐败变质。与水煮和汽蒸处理相比,真空低温烹调处理对鱼肉的硬度、咀嚼性无显著影响(P>0.05);利用电子鼻检测得到鲈鱼的贮藏品质区分结果与TVB-N含量的结果相近。因此,真空低温烹调处理能减缓鱼肉新鲜度的变化,可作为一种新加工技术应用于鲈鱼的保鲜。

In order to prolong the shelf life of prepared largemouth bass products and to delay the quality deterioration during storage, largemouth bass pieces were subjected to three heat treatments(boiling in water, steaming, vacuum low temperature cooking(sous-vide)) and subsequently stored at 12 ℃ for 5 days. The total number of colonies, total volatile basic nitrogen(TVB-N) content, thiobarbituric acid reactive substances(TBARS) value, juice loss rate, color, texture characteristics, water distribution, and odor profile were analyzed during the storage period. The results showed that during the storage process, the juice loss rate of sous-vide treated fish pieces was below 2%, and the loss of immobilized water was inhibited at the end of storage. The total number of colonies and TVB-N content were smaller in sous-vide-treated samples than in boiled and steamed samples, and sous-vide could significantly inhibit the spoilage and deterioration of largemouth bass during storage. Sous-vide treatment had little effect on the hardness and chewiness compared with boiling and steaming(P>0.05). Using electronic nose technology, the quality of largemouth bass during storage could be identified and the results were consistent with TVB-N content. In conclusion, sous-vide can delay the deterioration of fish freshness, providing a new processing technology for the preservation of largemouth bass.