不同食盐添加量对腌制草鱼品质和风味的影响

Effects of salt content on the quality and flavor of salted grass carp

以水分含量、盐度、菌落总数、挥发性盐基氮、脂肪氧化程度、色差、质构、感官评分和挥发性风味物等作为指标,探讨了不同食盐添加量对腌制草鱼品质和风味的影响。结果表明:随着食盐添加量增加,腌制后鱼肉中水分含量下降,盐度升高,微生物生长受到抑制,挥发性盐基氮生成量减少,脂质氧化程度降低。加盐量越多,腌制后鱼肉亮度值、红度值和黄度值均下降,同时硬度和咀嚼性升高,弹性降低。感官结果表明,9%加盐量组在咸味、气味、色泽等方面评分较高,总体评分最高。从不同加盐量腌制草鱼中总计鉴定出55种挥发物,确定了以己醛为代表的12种气味活性物质。9%加盐量组气味活性值总和最高,达205.41。综合比较后发现,9%加盐量腌制的草鱼具有较好的品质和风味,确定9%为最优的食盐添加量。本研究成果可为腌腊鱼生产企业优化加工工艺、提升产品品质提供理论依据。

The effects of salt content on the quality and flavor of salted grass carp have been investigated,of which indicators including moisture content,salinity,aerobic plate count(APC),total volatile basic nitrogen(TVB-N),lipid oxidation indexes(AV,POV,TBA),colour,texture,sensory evaluation as well as volatile flavor components were analyzed.The results showed that the moisture content of salted grass carp increased and the salinity decreased with increasing salt additions,leading to inhibition of microbial growth,reduction of TVB-N amounts and decreased lipid oxidation degree.In aspects of color and texture,it is found that the brightness,redness and yellowness of salted grass carp decreased with the increase of salt additions,while the hardness and chewiness show opposite trends,resulting in decreased elasticity.Results of sensory evaluations showed that the grass carp with an added salt content of 9%was scored higher in terms of salty taste,odor and color and so on,making it have the highest overall score.Fifty-five kinds of volatiles were identified in the salted grass carp with different salt additions,among which twelve odor active compounds represented by hexanal were further selected.The summation of odor activity value(OAV)of 9%salted grass carp was the highest(205.41).Comprehensive comparative analysis showed that the grass carp with salt addition of 9%had the best quality and flavor,making it the optimal content of salt addition.The study can provide theoretical basis for cured fish production enterprises to optimize the processing technology and improve product quality.