张冉,郑玉秀,周斌,王明,徐永霞,孙彤.冷藏过程中调味料对海鲈鱼片品质的影响[J].包装工程,2021,42(7):12-18.
ZHANG Ran,ZHENG Yu-xiu,ZHOU Bin,WANG Ming,XU Yong-xia,SUN Tong.Effect of Seasonings on the Quality of Lateolabrax Japonicus Fillets during Cold Storage[J].Packaging Engineering,2021,42(7):12-18. |
| 冷藏过程中调味料对海鲈鱼片品质的影响 |
| Effect of Seasonings on the Quality of Lateolabrax Japonicus Fillets during Cold Storage |
| 投稿时间：2020-09-05 |
| DOI：10.19554/j.cnki.1001-3563.2021.07.002 |
| 中文关键词: 鱼片 调味料 海鲈鱼 保鲜 |
| 英文关键词: fillets condiments Lateolabrax japonicus preservation |
| 基金项目:国家重点研发计划(2016YFD0400805);辽宁省食品科学与工程一流学科专项资金(LSPBD20304) |
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| 中文摘要: |
| 目的 研究复合调味料对海鲈鱼片贮藏品质的影响，以期为海鲈鱼的保鲜提供理论指导和技术支持。方法 以海鲈鱼片为研究对象，采用花椒、桂皮、八角、白酒、生姜、食盐等6种调味料及其复合物的溶液浸渍海鲈鱼片，测定4 ℃贮藏条件下海鲈鱼片的鲜度和质构指标的变化。结果 单一调味料液处理可使鱼片的鲜度和质构指标变化减缓，其中桂皮调味料液处理有效延缓了鱼片的菌落总数、pH值、硫代巴比妥酸(TBA)值、挥发性盐基氮(TVB-N)值和K值的上升。经复合调味料液处理后，鱼片的各项鲜度指标均有所改善，且自由水的含量显著降低，持水力比未处理鱼片高出8%，改善了鱼肉的持水性。结论 6种调味料复合后具有协同抗菌性能，保鲜性能较好，可有效延缓海鲈鱼的蛋白质分解和脂肪氧化，延长货架期至12 d。 |
| 英文摘要: |
| The paper aims to study the effect of compound seasoning on the storage quality of Lateolabrax japonicus fillets, and provide theoretical guidance and technical support for the preservation of Lateolabrax japonicus. The pepper, cinnamon, aniseed, liquor, ginger, salt and their combined seasoning liquid are used to impregnate the Lateolabrax japonicus fillets. The freshness and texture indexes of the fillets are measured during the refrigerated storage under 4 ℃. The results show that the freshness and texture indexes change of the fish fillet slow down after treated by single seasoning liquid. Especially, the change of microbial growth, pH, thiobarbituric acid (TBA) value and total volatile basic nitrogen (TVB-N) value are effectively delayed after treated by cinnamon. After treated by compound seasoning, all the freshness indexes are improved, meanwhile, the free water content is significantly reduced the water holding capacity (WHC) is 8% higher than untreated fish fillets, which improves the water holding capacity of fish. In short, the combination of 6 kinds of seasoning has synergistic antibacterial effect, and its preservation properties are the optimal. The protein decomposition and fat oxidation of the fish are effectively delayed by the compound seasoning, and extend the shelf life to 12 d. |
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