食品科学 ›› 2019, Vol. 40 ›› Issue (13): 237-244.doi: 10.7506/spkx1002-6630-20180706-086

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紫苏水提物联合蒸煮处理对脆肉鲩鱼片冻藏过程中品质的影响

林婉玲,丁 莫,杨贤庆,王锦旭,李来好,翟红蕾,吴燕燕,马学军   

  1. 1.中国水产科学研究院南海水产研究所,国家水产品加工技术研发中心,农业农村部水产品加工重点实验室,广东 广州 510300;2.广东省渔业生态环境重点实验室,广东 广州 510300;3.广东省中山食品水产进出口集团有限公司,广东 中山 528403
  • 出版日期:2019-07-15 发布日期:2019-07-23
  • 基金资助:
    “十三五”国家重点研发计划项目(2016YFD0400201-6);现代农业产业技术体系建设专项(CARS-46);“扬帆计划”引进创新创业团队专项(2015YT02H109);广东省省级科技计划项目(2015A020209040)

Effect of Steam Cooking Combined with Water Extract from Perilla Leaves on the Quality of Prepared Crisp Grass Carp (Ctenopharyngodon idellus C. et V) Fillets during Frozen Storage

LIN Wanling, DING Mo, YANG Xianqing, WANG Jinxu, LI Laihao, ZHAI Honglei, WU Yanyan, MA Xuejun   

  1. 1. National Research and Development Center for Aquatic Product Processing, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; 2. Key Laboratory of Fishery Ecology and Environment of Guangdong Province, Guangzhou 510300, China; 3. Guangdong Zhongshan Foodstuffs and Aquatic Import & Export Group Co. Ltd., Zhongshan 528403, China
  • Online:2019-07-15 Published:2019-07-23

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)、紫苏水提物浸泡再进行蒸煮制备的熟鱼片(熟鱼片组)、蒸馏水浸泡的生鱼片(对照组)为研究对象,研究这3 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)值、挥发性盐基氮(total volatile base-nitrogen,TVB-N)含量和感官评分的变化。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,冻藏300 d后,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。研究结果证明了紫苏水提物联合蒸煮处理更有利于冻藏过程中脆肉鲩鱼片品质的维持。

关键词: 脆肉鲩, 蒸煮处理, 紫苏水提物, 品质

Abstract: In order to explore the effect of steam cooking and water extract from Perilla leaves on the quality of frozen crisp grass carp (CGC) fillets, the texture, water-holding capacity (WHC), salt-soluble protein (S-SP) content, Ca2+-ATPase activity, total volatile base-nitrogen (TVB-N) content, thiobarbituric acid (TBA) value and sensory evaluation of raw fish fillets with soaking in the extract (raw group), steam cooked fish fillets with soaking in the extract (cooked 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 and raw fillets were longer than that for the control group. Compared with the control and raw groups, the cooking group had higher hardness, springiness, chewiness and lower WHC, S-SP content and TVB-N content during frozen storage. The textural characteristics, WHC, S-SP content, and Ca2+-ATPase activity of the raw group were superior, whereas the TBA value and TVB-N content were inferior compared with the control group. After frozen storage for 300 d, the TBA value of the raw group was 3.85 times higher compared with the initial value and the TVB-N content was lower than 20 mg/100 g. Furthermore, the sensory evaluation showed that the sensory quality of all three groups continuously declined. The sensory scores for texture, taste, and broth turbidity of the three groups followed the decreasing order of cooked fillets, raw fillets, and control. Overall, steam cooking combined with water extract from Perilla leaves maintained better quality of CGC during frozen storage.

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

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