不同盐浓度对超声辅助腌制鮰鱼片品质的影响

Effects of Different Salt Concentrations on the Quality of Ultrasonic-Assisted Salted Channel Catfish Fillets

该实验以斑点叉尾鮰鱼为研究对象,研究超声波辅助腌制过程中不同盐浓度对鱼肉理化品质(pH、出品率、剪切力、离心损失率、色泽和水分分布)和腌制液性质(渗透压、蛋白质浓度、水分分布)的影响。结果表明,超声辅助腌制过程中,随着盐浓度的升高,斑点叉尾鮰鱼肉的pH整体呈下降趋势,出品率上升,剪切力下降,离心损失率无明显差异(p>0.05),L*、b*和W值显著降低(p<0.05),a*值显著增加(p<0.05),横向弛豫时间(T_(21)、T_(22)和T_(23))和峰比例(P_(21)和P_(23))显著增加(p<0.05),P_(22)显著降低(p<0.05);腌制液渗透压先上升后平缓,蛋白质浓度先上升之后上升趋势平缓,腌制液中进入鱼肉的NaCl单位质量大于溶出的蛋白质单位质量。同时,当盐浓度为4%时,鱼肉的出品率相对较高,离心失水率相对较低,嫩化效果明显。该研究结果对工业化生产调理鮰鱼制品中食盐用量提供了理论支持,具有十分重要的意义。

In this experiment,the channel catfish is used as the research object,and the effects of different salt concentrations on the physical and chemical quality(pH,yield,shear force,centrifugal loss rate,color and moisture distribution)and the properties of salted solution(permeation pressure,protein concentration and moisture distribution)of fish during the process of ultrasonic-assisted salting.The results show that during ultrasound-assisted salting,with the increase of salt concentration,the pH of channel catfish shows an overall downward trend,the yield increases,the shear force decreases,and there is no significant difference in the centrifugal loss rate(p>0.05).The L*,b*and W values decrease significantly(p<0.05),and the a*value increases significantly(p<0.05).The transverse relaxation time(T_(21),T_(22) and T_(23))and peak proportion(P_(21) and P_(23))both significantly increase(p<0.05),and P_(22) significantly decreases(p<0.05).The permeation pressure of the salted solution increases firstly and then becomes stable,and the protein concentration increases firstly and then increases gently.The unit mass of NaCl in the salted solution entering channel catfish is greater than the unit mass of dissolved protein.At the same time,when the salt concentration is 4%,the yield of fish is relatively high,the centrifugal water loss rate is relatively low,and the tenderizing effect is obvious.The results of this study have provided theoretical support for the consumption of salt in the industrial production of prepared channel catfish products,which is of great significance.