摘要
为探明两种低钠咸味剂腌制处理对大黄鱼片贮藏品质的影响,本文以本实验室开发的低钠咸味剂A(氯化钠3.52%、氯化钾3.09%、葡萄糖酸钠0.60%)和低钠咸味剂B(氯化钠3.52%、氯化钾3.09%、葡萄糖酸钠0.60%、YE 0.30%、壳聚糖1.48%)分别腌制大黄鱼片,采用真空包装、气调包装和普通包装对腌制大黄鱼产品进行包装,分析其在4与-3℃贮藏期间的品质变化,并以7.50%的食盐腌制作为对照组。结果表明,无论采用哪种包装方式和贮藏条件,低钠咸味剂B腌制的大黄鱼片品质均优于低钠咸味剂A和对照组。产品在-3℃贮藏的品质变化速率均低于4℃贮藏的。低钠咸味剂B腌制大黄鱼片,采用气调包装在4℃贮藏的货架期是12 d,比真空包装延长1 d,也比低钠咸味剂A组延长货架期4 d;在-3℃贮藏的货架期是38 d,比真空包装延长20 d,比低钠咸味剂A组延长货架期10 d;且产品在外观、气味及色泽的感官评分均优于低钠咸味剂A组和对照组。本研究为减盐减钠的鱼类腌制加工提供技术支撑,也为其在产业应用提供技术参考。
In order to explore the effect of two kinds of low-sodium salty agents on the storage quality of large yellow croaker fillets, low-sodium salty agent A(sodium chloride 3.52%, potassium chloride 3.09%, gluconic acid sodium 0.60%)and low-sodium salting agent B(sodium chloride 3.52%, potassium chloride 3.09%, sodium gluconate 0.60%, YE 0.30%,chitosan 1.48%) were used to marinate large yellow croaker fillets in this study. Vacuum packaging, modified atmosphere packaging and ordinary packaging were used to package the pickled large yellow croaker products, and the quality changes under the storage conditions of 4 and-3 ℃ were analyzed, and 7.50% salt pickling was used as the control group. The results showed that the quality of large yellow croaker fillets marinated with low-sodium salty agent B was better than that of low-sodium salty agent A and the control group regardless of the packaging method and storage conditions. The quality change rate of products stored at-3℃ was lower than that of products stored at 4℃. The shelf life of large yellow croaker fillets marinated with low-sodium salty agent B and stored at 4℃ in modified atmosphere packaging was 12 d, which was 1 day longer than vacuum packaging and 4 days longer than that of low-sodium salty agent A group. The shelf life of the product stored at-3 ℃ was 38 days, which was 20 days longer than that of vacuum packaging, and 10 days longer than the low-sodium salty agent group A. In addition, the sensory scores of the product in appearance, smell and color were better than those in the low-sodium salty agent group A and the control group. This research would provide the technical support for the salt and sodium reduction of fish pickling and processing, and also provide the technical reference for its application in the industry.
作者
吴燕燕
陶文斌
赵娜
陈茜
暴伊芮
赵永强
王悦齐
WU Yanyan;TAO Wenbin;ZHAO Na;CHEN Qian;BAO Yirui;ZHAO Yongqiang;WANG Yueqi(Key Lab of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs of the People’s Republic of China,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Dalian Zhoushuizi Airport Customs,Dalian 116033,China;College of Food Science and Technology,Dalian Ocean University,Dalian 116023,China)
出处
《食品工业科技》
CAS
北大核心
2021年第10期295-302,共8页
Science and Technology of Food Industry
基金
国家重点研发计划(2019YFD0901903)
现代农业产业技术体系建设专项(CARS-47)
广东省基础与应用基础研究基金(2019A1515111158)
中国水产科学研究院基本科研业务费资助(2020TD69)。
关键词
低钠咸味剂
大黄鱼片
贮藏温度
包装方式
品质
low-sodium salty agent
large yellow croaker fillet
storage temperature
packaging method
quality
