轻腌大黄鱼加工过程中的品质变化

Quality changes during the processing of lightly salted large yellow croaker

以大黄鱼为研究对象,探究经0、6和15 g/L的盐腌制,冷风干燥至水分含量40%和60%加工时轻腌制品品质变化。比较整个阶段大黄鱼肌肉pH、水分活度(water activity,A w)、离心损失率、质构特性、水分分布、挥发性盐基氮(total volatile base nitrogen,TVB-N)、菌落总数及产H 2S细菌的变化情况。结果表明,盐质量浓度从6 g/L升至15 g/L过程中,pH和A_(w)均下降了1%,离心损失率降低了11%,TVB-N含量从8.15 mg/100 g降至7.68 mg/100 g。低场核磁结果发现随着盐质量浓度的增加,鱼肉组织中的总含水量降低,结合水占比增加,菌落计数显示腌制处理可显著抑制菌落总数的增加和产H_(2)S细菌的快速生长。6 g/L(Y1)盐质量浓度腌制液腌制后干燥,水分含量从60%(Y1G2)降至40%(Y1G1)的过程中,pH增加了1%,A_(w)降低了4%,离心损失率降低了44%,TVB-N含量从20.78 mg/100 g降至18.60 mg/100 g,自由水占比减少,菌落总数、产H_(2)S菌均显著增加;15 g/L(Y2)盐质量浓度腌制液腌制后干燥,水分含量分别为40%、60%(Y2G1、Y2G2)与Y1干燥后品质变化趋势相似。感官评价分析发现Y1G2组适口性较好,蒸煮后咸香味浓郁,Y2G1、Y2G2组表面皱缩,咸度较大。综上,选用6 g/L盐腌制液,干燥至水分含量60%,可以改善轻腌大黄鱼加工过程中的肌肉品质。该研究结果可为轻腌大黄鱼产品开发及货架期维持提供理论依据与技术支持。

We investigated the changes in quality of large yellow croaker(Larimichthys crocea)during light salting(0,6,15 g/L)and cold air drying to moisture content(40%,60%).Muscle pH,water activity(A_(w)),centrifugal loss rate,textural characteristics,moisture distribution,total volatile base nitrogen(TVB-N),total viable count(TVC)and H_(2)S-producing bacteria(HSPB)were compared throughout the processing stages.The results showed that under the salt concentration of 6-15 g/L,both pH and A_(w) decreased by 1%,centrifugal loss rate decreased by 11%,and TVB-N content decreased from 8.15 mg/100 g to 7.68 mg/100 g.Low-field NMR results revealed that the total water content in the fish tissue decreased and the proportion of bound water increased with the increasing of salt mass concentration,and colony counts result showed that the curing treatment significantly inhibited the increase in TVC and the rapid growth of HSPB.After 6 g/L(Y1)salt curing,when the moisture content was reduced from 60%(Y1G2)to 40%(Y1G1),pH increased by 1%,A_(w) decreased by 4%,centrifugal loss rate decreased by 44%,TVB-N content decreased from 20.78 mg/100 g to 18.60 mg/100 g,the percentage of free water decreased,TVC and HSPB increased significantly.After salt curing at 15 g/L(Y2),the trend in quality was similar to that of Y1 at 40%and 60%moisture content(Y2G1 and Y2G2)respectively.Sensory evaluation revealed that Y1G2 was more palatable and had a strong savory flavor after steaming,while Y2G1 and Y2G2 had a wrinkled surface and tasted more savory.In conclusion,the use of 6 g/L salt curing and drying to a moisture content of 60%improves the muscle quality of lightly salted large yellow croaker during processing.This study can provide theoretical basis and technical support for the development and shelf life maintenance of lightly salted large yellow croaker products.