• 期刊收录
  • 论文
  • 水产名词
  • 专家库

ISSN 1673-9159

主管 广东省高等教育厅

主办 广东海洋大学

腌制时间对低钠盐腌制红鳍笛鲷鱼干感官及质构品质的影响

2023. 腌制时间对低钠盐腌制红鳍笛鲷鱼干感官及质构品质的影响. 广东海洋大学学报, 43(6): 129-137. doi: 10.3969/j.issn.1673-9159.2023.06.015
引用本文: 2023. 腌制时间对低钠盐腌制红鳍笛鲷鱼干感官及质构品质的影响. 广东海洋大学学报, 43(6): 129-137. doi: 10.3969/j.issn.1673-9159.2023.06.015
XU Zhiping, HE Xiaotong, DENG Qi, FANG Zhijia, LIAO Jianmeng, GONG Li, SUN Lijun. 2023. Effect of Salting Time on Sensory and Texture Quality of Dried Low-sodium-salted Lutianus erythropterus. Journal of Guandong Ocean University, 43(6): 129-137. doi: 10.3969/j.issn.1673-9159.2023.06.015
Citation: XU Zhiping, HE Xiaotong, DENG Qi, FANG Zhijia, LIAO Jianmeng, GONG Li, SUN Lijun. 2023. Effect of Salting Time on Sensory and Texture Quality of Dried Low-sodium-salted Lutianus erythropterus. Journal of Guandong Ocean University, 43(6): 129-137. doi: 10.3969/j.issn.1673-9159.2023.06.015

腌制时间对低钠盐腌制红鳍笛鲷鱼干感官及质构品质的影响

  • 基金项目:

    广东省重点领域研发计划-鱼类自动化加工智能技术研究与示范(2021B0202060001);广东省现代农业产业技术体系共性关键技术创新团队建设专项(2023KJ151);湛江市科技发展专项资金竞争性分配项目(2020A03009、2020A01011);广东省普通高校特色创新项目(2020KQNCX025);广东海洋大学科研启动经费(R19050)

详细信息
    作者简介:

    许志平(1992-),男,硕士研究生,研究方向为水产品加工与安全。E-mail:xuzhiping2020@163.com

  • 中图分类号: TS205.2

Effect of Salting Time on Sensory and Texture Quality of Dried Low-sodium-salted Lutianus erythropterus

  • Fund Project: 广东省重点领域研发计划-鱼类自动化加工智能技术研究与示范(2021B0202060001);广东省现代农业产业技术体系共性关键技术创新团队建设专项(2023KJ151);湛江市科技发展专项资金竞争性分配项目(2020A03009、2020A01011);广东省普通高校特色创新项目(2020KQNCX025);广东海洋大学科研启动经费(R19050)
  • 【目的】揭示腌制时间对低钠盐腌制红鳍笛鲷(Lutianus erythropterus)鱼干(下称“红鱼干”)感官品质及质构状态的影响,为优质低钠盐腌制红鱼干的加工工艺优化提供理论依据。【方法】以NaCl和KCl分别按照质量分数85%和15%的比例制备低钠盐,再以鱼体质量30%的用量,通过覆抹式干腌、清水脱盐、自然日晒等加工工艺制备红鱼干,考察不同腌制时间(2、4、6、8、10 h)对低钠盐腌制红鱼干成品的感官、色度、质构、肌肉纤维结构、盐分及水分质量分数、水分分布和迁移等指标的影响。【结果】随着腌制时间的递增,红鱼干的咸度、鲜味、腌腊味、硬度、嚼劲和金黄色泽等感官品质均显著提高(P<0.05),此时盐分的增多使鱼干内部的水分逐渐向外迁移,蛋白与水分的结合力增强,肌纤维最终收缩密集;腌制时间超出8 h后,红鱼干的亮黄色度、咀嚼性、NaCl质量分数和水分整体自由度均显著下降(P<0.05),灰绿色度明显上升。【结论】低钠盐腌制时间对红鱼干的感官及质构品质具有显著影响。本研究条件下,8 h的腌制时间可保证低钠盐腌制红鱼干处于较优的感官品质及质构状态。
  • 加载中
  • SAMPELS S.The effects of processing technologies and preparation on the final quality of fish products[J].Trends in Food Science& Technology, 2015, 44(2):131-146.

    NUWANTHI S G L I, MADAGE S S K, HEWAJULIGE I G N, et al.Comparative study on organoleptic, microbiological and chemical qualities of dried fish, goldstripe Sardinella(Sardinella gibbosa)with low salt levels and spices[J].Procedia Food Science, 2016, 6:356-361.

    ALLISON A, FOULADKHAH A.Adoptable interventions, human health, and food safety considerations for reducing sodium content of processed food products[J].Foods, 2018, 7(2):16.

    DA SILVA AMORIM GOMES M, KATO L S, DE CARVALHO A P A, et al.Sodium replacement on fish meat products:A systematic review of microbiological, physicochemical and sensory effects[J].Trends in Food Science& Technology, 2021, 118:639-657.

    LIU S X, ZHANG Y W, ZHOU G H, et al.Lipolytic degradation, water and flavor properties of low sodium dry cured beef[J].International Journal of Food Properties, 2019, 22(1):1322-1339.

    WANG W, HUANG Y R, ZHAO W H, et al.Identification and comparison of umami-peptides in commercially available dry-cured Spanish mackerels (Scomberomorus niphonius)[J].Food Chemistry, 2022, 380:132175.

    JIANG Q Q, JIA R, NAKAZAWA N, et al.Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing[J].Food Chemistry, 2019, 271:550-560.

    BAO Z J, KANG D, LI C, et al.Effect of salting on the water migration, physicochemical and textural characteristics, and microstructure of quail eggs[J].LWT, 2020, 132:109847.

    TAN M T, YE J X, CHU Y M, et al.The effects of ice crystal on water properties and protein stability of large yellow croaker (Pseudosciaena crocea)[J].International Journal of Refrigeration, 2021, 130:242-252.

    HARKOUSS R, ASTRUC T, LEBERT A, et al.Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process[J].Food Chemistry, 2015, 166:522-530.

    JU M, PIAO C X, ZHANG J, et al.Hydrolysis of pork sarcoplasmic protein extracts by unique staphylococci isolated from low-salt dry-cured ham[J].LWT, 2022, 164:113639.

    CROPOTOVA J, MOZURAITYTE R, STANDAL I B, et al.Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof[J].Innovative Food Science and Emerging Technologies, 2020, 59:102236.

    SINGH A, BENJAKUL S.Proteolysis and its control using protease inhibitors in fish and fish products:a review[J].Comprehensive Reviews in Food Science and Food Safety, 2018, 17(2):496-509.

    LAUB-EKGREEN M H, JESSEN F, MARTINEZ-LOPEZ B.Mechanistic modelling of the coupled salt and water transport in herring during brining and curing[J].Journal of Food Engineering, 2019, 250:18-25.DOI:10.1016/j.jfoodeng.2019.01.013.

    ALIÑO M, FUENTES A, FERNÁNDEZ-SEGOVIA I, et al.Development of a low-sodium ready-to-eat desalted cod[J].Journal of Food Engineering, 2011, 107(3/4):304-310.

    MAO J L, FU J J, ZHU Z Y, et al.Impact of KCl and ultrasound on the structural properties of myofibrillar proteins in low sodium semi-dried large yellow croaker(Pseudosciaena crocea)[J].LWT, 2023, 178:114604.

    ZHONG Q, LI H J, DENG S Y, et al.Tannic acid-induced changes in water distribution and protein structural properties of bacon during the curing process[J].LWT, 2021, 137:110381.

    ZHAO X, CHEN L, WONGMANEEPRATIP W, et al.Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets[J].Food Chemistry, 2021, 354(Aug.30):129581.1-129581.10.DOI:10.1016/j.foodchem.2021.129581.

    YU D W, FENG T Y, JIANG Q X, et al.The change characteristics in moisture distribution, physical properties and protein denaturation of slightly salted silver carp(Hypophthalmichthys molitrix) fillets during cold/hot air drying processing[J].LWT, 2021, 137:110466.

计量
  • 文章访问数:  200
  • PDF下载数:  1
  • 施引文献:  0
出版历程
收稿日期:  2023-08-15

目录