摘要
目的:探究干制工艺对鲢鱼食用品质及安全的影响。方法:以新鲜鲢鱼为材料,以腌制盐添加量(NaCl)、腌制温度、腌制时间、风干温度和风干时间为考察因素,探究不同加工条件对鱼干复水率、色泽、质构以及AGEs形成的影响。结果:腌制盐添加量和风干温度对鱼干制品的感官评定影响显著(P<0.05),最佳加工工艺条件为腌制盐添加量9%,腌制温度4℃,腌制时间3 h,风干温度60℃,风干时间24 h。对鱼干风味贡献最大的为烷烃、芳香类化合物及含硫有机化合物,其中腌制盐添加量9%,腌制温度4℃,腌制时间3 h,风干温度60℃的鱼干制品的风味物质保留较好。鱼干制品色泽金黄,质地紧实,组织不松软。随着腌制盐添加量的增加,羧甲基赖氨酸(CML)和羧乙基赖氨酸(CEL)含量增加;但3%和9%腌制盐添加量下的鱼干的CML和CEL差别较小。结论:鲢鱼在不同干制工艺中所得品质与潜在危害物不同,在腌制盐添加量9%,腌制温度4℃,腌制时间3 h,风干温度60℃,风干时间24 h下所得的鱼干制品为最优产品。
Objective:The effect of dried silver carp process on quality and safety was studied.Methods:Taking the fresh silver carp as the raw material,the curing concentration(NaCl),curing temperature,curing time,drying temperature and drying time as investigating factors,investigated the effects of different processing conditions on the rehydration rate,color,texture and AGEs formation.Results:The concentration of curing salt and drying temperature had significant effects on the sensory evaluation of dried fish products(P<0.05),and the optimal processing conditions obtained were curing concentration of 9%,curing temperature of 4℃,curing time of 3 h,drying temperature of 60℃and drying time of 24 h.The alkanes,aromatic compounds and sulfur-containing organic compounds contributed most to the flavor of dried fish.The dried fish products with a curing concentration of 9%,curing temperature of 4℃,curing time of 3 h,and drying temperature of 60℃had better retention of flavor substances.The samples became yellowish in color,less bright and harder,which was reflected in sensory changes as dried fish products with golden color,firm texture and non-flabby tissue.The content of carboxymethyl lysine(CML)and carboxyethyl lysine(CEL)increased with increasing salt content.However,the differences in CML and CEL of dried fish under 3%and 9%salt concentration curing were not significant.Conclusion:The dried fish products with curing concentration of 9%,curing temperature of 4℃,curing time of 3 h,drying temperature of 60℃and drying time of 24 h are the optimal products.This study provides technical support for the processing and safety control of dried silver carp.
作者
栾傲男
王传洋
KEVIN Li
俞健
王发祥
刘永乐
李向红
李彦
LUAN Ao-nan;WANG Chuan-yang;KEVIN Li;YU Jian;WANG Fa-xiang;LIU Yong-le;LI Xiang-hong;LI Yan(College of Food Science and Bioengineering,Changsha University of Science and Technology,Changsha,Hunan 410114,China;Hunan Herbalife Natsource Natural Products Limited Company,Changsha,Hunan 410100,China)
出处
《食品与机械》
北大核心
2022年第7期13-20,共8页
Food and Machinery
基金
国家自然科学基金项目(编号:31972106)
湖南省自然科学基金项目(编号:2020JJ4096)
湖南省重点研发计划项目(编号:2022NK2032)。
关键词
鲢鱼
风干
晚期糖基化终末产物
风味
潜在危害物
silver carp
air-drying
advanced glycation end products
flavor
potential hazards
