摘要
以贻贝(Mytilus coruscus)为原料,探究不同糟制温度(4、10、20、30℃)对酒糟贻贝品质的影响,通过比较分析贻贝盐含量、总糖含量、质构、挥发性盐基氮含量、氨基酸态氮含量、硫代巴比妥酸反应物(TBARS)值,以及感官评价得分的变化,评价其糟制过程中品质变化情况,从而确定最佳糟制温度和时间。结果表明,糟制后10 d,各糟制温度下贻贝的挥发性盐基氮含量、氨基酸态氮含量、TBARS值均呈先下降后上升的趋势,而盐含量和质构指标(硬度、弹性、咀嚼性)呈降低趋势,且糟制温度越高,上述指标的变化越明显。温度越高,糟制时蛋白质的降解越快,质构品质下降越明显,挥发性盐基氮含量和TBARS值升得越高,脂质氧化加剧,贝肉的品质和安全性降低。综合分析,20℃糟制6 d的贻贝呈现出较高的感官评价总分和产品品质,是试验条件下较适宜的糟制温度和时间。
By using mussel(Mytilus coruscus)as raw materials,the effects of different wine-lees pickling temperatures(4,10,20,30℃)on the quality of wine-lees mussel were investigated to optimize the wine-lees pickling temperature and time.The changes of salt content,total sugar content,texture,volatile salt-based nitrogen(TVB-N)content,amino acid nitrogen(AAN)content,thiobarbituric acid reactive substance(TBARS)value and sensory evaluation of wine-lees mussel during wine-lees pickling were compared,in order to assess the changes in quality during the wine-lees pickling process,and thus to determine the optimal wine-lees pickling temperature and time.The results showed that within 10 days of the wine-lees pickling,the TVB-N content,AAN content and TBARS value of mussels decreased first and then increased,while salt content and texture indexes(hardness,elasticity and chewiness)decreased,and the higher the wine-lees pickling temperature,the more obvious the changes of the above indexes were.The higher the temperature,the faster the degradation of protein,the more obvious decrease of texture quality,the higher the TVB-N content and TBARS value,the more lipid oxidation intensified,and the poorer quality and less safety.Comprehensive analysis showed that the mussels pickled at 20℃for 6 days showed higher total sensory scores and product quality,which was the suitable wine-lees pickling temperature and time under the experimental conditions.
作者
张玥
陈慧
郑雅丹
杨鹏
柯志刚
戴央章
金友定
丁玉庭
刘书来
ZHANG Yue;CHEN Hui;ZHENG Yadan;YANG Peng;KE Zhigang;DAI Yangzhang;JIN Youding;DING Yuting;LIU Shulai(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;Key Laboratory of Marine Fishery Resources Exploitment&Utilization of Zhejiang Province,Hangzhou 310014,China;National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou 310014,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,Liaoning,China;Hangzhou Hengmei Food Science&Technology Co.,Ltd.,Hangzhou 311100,China;Shengsi County Jingsheng Mussel Industry Development Co.,Ltd.,Shengsi 312458,Zhejiang,China)
出处
《浙江农业学报》
CSCD
北大核心
2024年第2期416-423,共8页
Acta Agriculturae Zhejiangensis
基金
国家重点研发计划(2020YFD0900902)。
关键词
酒糟贻贝
发酵
品质
感官评价
wine-lees mussel
fermentation
quality
sensory evaluation
