食品科学 ›› 2021, Vol. 42 ›› Issue (11): 195-204.doi: 10.7506/spkx1002-6630-20200527-326

• 包装贮运 • 上一篇    下一篇

α-生育酚处理与真空包装对复合鲟鱼糜冻藏期间品质的影响

王康宇,王瑞红,李钰金,白帆,高瑞昌,汪金林,徐鹏,赵元晖   

  1. (1.中国海洋大学食品科学与工程学院,山东 青岛 266003;2.衢州鲟龙水产食品科技开发有限公司,浙江 衢州 324002;3.江苏大学食品与生物工程学院,江苏 镇江 212013)
  • 出版日期:2021-06-15 发布日期:2021-06-29
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFD0901003);山东省重点研发计划项目(2017GHY15128); 现代农业产业技术体系建设专项(CARS-46)

Effects of α-Tocopherol and Vacuum Packaging on the Quality of Sturgeon Surimi Incorporated with Chicken Meat during Frozen Storage

WANG Kangyu, WANG Ruihong, LI Yujin, BAI Fan, GAO Ruichang, WANG Jinlin, XU Peng, ZHAO Yuanhui   

  1. (1. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China;2. Quzhou Sturgeon Aquatic Food Science and Technology Development Co. Ltd., Quzhou 324002, China;3. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)
  • Online:2021-06-15 Published:2021-06-29

摘要: 通过向不漂洗鲟鱼糜(non-rinsed sturgeon surimi,NRSS)添加40%(以鱼糜质量计)的鸡胸肉制备脂肪含量较高的复合鲟鱼糜(composite sturgeon surimi,CSS),为延缓其冻藏过程中品质劣变,分别采用真空包装与添加α-生育酚的处理方式对复合鲟鱼糜进行冻藏处理,并检测冻藏期间的凝胶强度、质构特性、持水性、脂肪氧化程度、脂肪酸组成及挥发性风味物质含量等指标。结果表明:冻藏期间,CSS组的凝胶强度、质构特性均优于NRSS组;真空包装组复合鲟鱼糜凝胶强度的下降程度低于其他各组,但在硬度和弹性方面与α-生育酚处理组无明显差异;冻藏16 周,CSS+真空包装组和CSS+α-生育酚组的持水性和亚油酸相对含量的下降程度均明显低于CSS组,且其鱼糜凝胶组织均匀致密、排列整齐,挥发性风味以青草味为主,哈喇味和土腥味较弱;冻藏4 周,真空包装和α-生育酚处理的复合鲟鱼糜硫代巴比妥酸反应物值增加幅度明显低于NRSS组,冻藏16 周,真空包装组的硫代巴比妥酸反应物值增加幅度仍明显低于其他组。综上,真空包装与α-生育酚添加可以有效地保持复合鲟鱼糜质构特性,抑制脂肪氧化,并减缓风味劣变。

关键词: 复合鲟鱼糜;真空包装;α-生育酚;冻藏

Abstract: To delay the deterioration of the quality of composite sturgeon surimi (CSS) with high fat content, prepared by mixing 40% chicken breast meat into non-rinsed sturgeon surimi (NRSS), the gel strength, texture properties, water-holding capacity (WHC), lipid oxidation degree, fatty acid composition and volatile flavor substances of vacuum packaged samples and those added with α-tocopherol were measured during frozen storage. The results indicated that the gel strength, texture properties of CSS were better than those of NRSS. The gel strength of vacuum packaged CSS decreased to a smaller extent compared with all other groups, while it was not significantly different from α-tocopherol treated CSS in hardness and elasticity. Besides, WHC and the percentage of linoleic acid relative to the total fatty acids decreased to a significantly lower extent in vacuum packaged CSS and α-tocopherol treated CSS than in CSS, and the gel structure was uniform, dense and arranged in an orderly manner after 16 weeks of frozen storage. The volatile flavor was dominated by a grassy taste, together with a weak rancid and earthy smell. Thiobarbituric acid reactive substances (TBARS) value increased to a much lower extent in vacuum packaged CSS and α-tocopherol treated CSS than in NRSS after frozen storage for four weeks. After 16 weeks of frozen storage, TBARS value was still significantly lower in vacuum packaged CSS than in the other groups. These results suggested that vacuum packaging and α-tocopherol treatment both could effectively maintain the texture properties of CSS, inhibit lipid oxidation and alleviate quality deterioration.

Key words: composite sturgeon surimi; vacuum packaging; α-tocopherol; frozen storage

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