食品科学

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草鱼冰藏期间新鲜度及热加工性质的变化

曹雷鹏,牛丽红,孙晓华,樊玉霞,黄轶群,赖克强   

  1. 上海海洋大学食品学院,上海 201306
  • 出版日期:2016-06-25 发布日期:2016-06-29
  • 通讯作者: 赖克强
  • 基金资助:

    上海市教委创新项目(14YZ123)

Changes in Freshness and Thermal Processing Properties of Grass Carp (Ctenopharyngodon idellus) Fillet during Ice Storage

CAO Leipeng, NIU Lihong, SUN Xiaohua, FAN Yuxia, HUANG Yiqun, LAI Keqiang   

  1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
  • Online:2016-06-25 Published:2016-06-29
  • Contact: LAI Keqiang

摘要:

以草鱼(冰藏0、1、3、7 d)作为研究对象,探讨冰藏期间鱼肉新鲜度如pH值、挥发性盐基氮(totalvolatile base nitrogen,TVB-N)值、可溶性肌浆蛋白(soluble sarcoplasmic proteins,SSP)值、可溶性肌纤维蛋白(soluble myofibrillar proteins,SMP)值和色泽(L*、a*、b*)的变化规律,以及在巴氏杀菌条件下(80、90 ℃,10 min)蒸煮损失率、收缩面积比及色泽的变化。结果表明:草鱼冰藏过程中,TVB-N值由11.8 mg/100 g增加至16.87 mg/100 g,略低于淡水鱼上限值20 mg/100 g;pH值在前3 d由6.72降低到6.52,之后上升至6.56;SSP值无明显变化,SMP值在前3 d逐渐增加,之后轻微下降;鱼肉色泽变化值(ΔE)逐渐升高,表明鱼肉在冰藏7 d期间新鲜度逐渐下降。在热加工过程中,鱼肉逐渐变成白色,蒸煮损失率、收缩面积比和ΔE值随鱼肉冰藏时间的延长而缓慢下降。

关键词: 草鱼, 冰藏, 新鲜度, 热加工, 蒸煮损失率

Abstract:

The objective of this study was to use grass carp fillets (stored in ice for 0, 1, 3 or 7 days) to investigate the
changes in freshness indicators including pH, total volatile base nitrogen (TVB-N), soluble sarcoplasmic proteins (SSP),
soluble myofibrillar proteins (SMP) and color (L*, a*, b*) as well as in cooking loss, area shrinkage and color of fish fillets
following pasteurization treatment (80 or 90 ℃ for 10 min). The results showed that TVB-N value continuously increased
from 11.8 to 16.87 mg/100 g over the storage period, slightly lower than the maximum limit of 20 mg/100 g for freshwater
fish, while pH of fish fillets decreased from 6.72 to 6.52 during the first 3 days, and then slowly increased to 6.56. While SSP
value did not changed obviously, SMP value increased in the first 3 days and then slightly decreased. The color difference
value (ΔE) of fish fillets gradually increased with storage time. The above observations implicated a decrease of freshness
during 7 days of ice storage. During thermal processing, the fish fillets gradually turned white. The cooking loss, area
shrinkage and ΔE value slowly decreased with the extension of storage time.

Key words: grass carp, ice storage, freshness, thermal processing, cooking loss rate

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