关键词: 腌制；真空辅助加压；草鱼；品质

Abstract: The effects of vacuum-assisted high pressure curing on the histological structure and sensory and physicochemical quality of grass carp pieces were studied. Fish pieces cured at normal pressure (control) or at high pressures (0, 2.3, 4.6 and 6.9 kPa) in vacuum were evaluated for salt content, histological structure and total volatile basic nitrogen (TVB-N) content, water content and water distribution. Results indicated that during curing, salt gradually penetrated into fish tissue, and vacuum curing resulted in a decreased yield of the fish product, an increase in shear force, hardness, resilience and viscosity, a decrease in thiobarbituric acid reactive substance (TBARs) value, water content and centrifugal loss, and an increase in the intercellular spaces. After vacuum-assisted high pressure curing treatment, the salt content was increased, the product yield was decreased, and the whiteness was increased. The fish cured at 6.9 kPa had the lowest shear force, hardness, cohesiveness, elasticity, and viscosity, but the TVB-N content was not significantly changed, and the juice loss rate was increased. In conclusion, vacuum-assisted high pressure curing can improve the quality of cured fish, and slow down the spoilage rate.

Key words: curing; vacuum assisted high pressure; grass carp; quality