蒸煮处理联合紫苏水提物对脆肉鲩鱼片冻藏过程中品质的影响

摘要/Abstract

摘要： 为了研究蒸煮处理及紫苏水提物对脆肉鲩鱼片冻藏品质的影响，以紫苏水提物浸泡的生鱼片(生鱼片组)、紫苏水提物浸泡的生鱼片再进行蒸煮的熟鱼片（熟鱼片组）、以蒸馏水浸泡的生鱼片（对照组）为研究对象，研究这三组鱼片在冻藏过程中质构、持水性、盐溶性蛋白含量、Ca2+ATPase活性、硫代巴比妥酸（thiobarbituric acid，TBA）、挥发性盐基氮（total volatile base-nitrogen，TVB-N）和感官评分的变化。结果表明：熟鱼片及生鱼片组通过最大冰晶生成带的时间比对照组的长；与对照组和生鱼片相比，熟鱼片在冻藏过程中一直维持较高的硬度、弹性、咀嚼性、TBA值和较低的持水力、盐溶性蛋白含量、TVB-N含量；与对照组相比，生鱼片组的质构特性、持水力、盐溶性蛋白含量和Ca2+-ATPase活力更高，而TBA值和TVB-N含量更低，在冻藏8周时，生鱼片TBA值是贮藏初始时的3.85倍，TVB-N含量低于20 mg/100 g；感官评价结果进一步表明，3 组样品感官品质在冻藏过程中不断下降，其质地、口感以及汤汁浑浊度评分从高到低依次是熟鱼片、生鱼片和对照组。研究结果证明了蒸煮处理和紫苏水提液处理更有利于冻藏过程中脆肉鲩品质的维持。

关键词: 脆肉鲩, 蒸煮, 紫苏叶水提物, 品质

Abstract: In order to research the effects of steam cooking and water extract from perilla on the frozen quality of crisp grass carp (CGC) fillets，texture, water holding capacity (WHC), salt-soluble protein (S-SP) content, Ca2+ATPase activity, total volatile base-nitrogen (TVB-N), thiobarbituric acid (TBA) and sensory evaluation of raw fish fillets with soaking in water extract from perilla（Raw Group）, steam cooking fish fillets with soaking in water extract from perilla （Cooking Group）and raw fish fillets with soaking in distilled water（Control Group） were investigated during frozen storage. Results indicated that the time of passing through maximum ice crystal formation zone for cooked fillets of CGC and raw fillets of CGC were longer than that for control group. Compared with the control group and the raw group, the cooking group had higher hardness, springiness, chewiness and lower WHC, S-SP content and TVB-N value during frozen storage. Compared with the control group, texture characteristics, WHC, S-SP content, Ca2+ATPase activity of raw group were higher t, whereas the TBA values and TVB-N values of raw group were lower. In storage of 8 weeks, the TBA value of raw group was 3.85 times of the fresh value and the TVB-N value was lower than 20mg/100g. The sensory evaluation further showed that the sensory quality of the three groups of samples was continuously declining. And the scores of texture, taste, and turbidity of the three groups from the highest to the lowest were cooked fillets, raw fillets, and the control group. Overall, the fillets of CGC treating with steam cooking and water extract from perilla is better to maintain the quality during frozen storage.

Key words: crisp grass carp, steam cooking, water extract from perilla, quality

中图分类号:

TS254.4

林婉玲丁莫王锦旭杨贤庆李来好翟红蕾吴燕燕马学军. 蒸煮处理联合紫苏水提物对脆肉鲩鱼片冻藏过程中品质的影响[J]. 食品科学, 0, (): 0-0.

Wan-Ling LIN Mo DING Laihao LI Yan-Yan WU. The Effect of Steam Cooking Combined with Water Extract from Perilla on the Quality of Crisp Grass Carp (Ctenopharyngodon idellus C. et V) Fillets during Frozen Storage[J]. FOOD SCIENCE, 0, (): 0-0.

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