摘要
为探究超声辅助真空湿法腌制对臭鳜鱼品质及风味的影响,本文以臭鳜鱼为研究对象,优化超声处理后辅助真空湿法恒温发酵制作臭鳜鱼的条件,随后对发酵过程中臭鳜鱼的色泽、硬度、感官评价、氯化钠含量和游离氨基酸含量进行检测。结果表明,超声辅助真空湿法最佳腌制条件为超声频率80 Hz、超声时长30 min,将超声处理后的鳜鱼连同腌制液放入真空箱中恒温腌制,真空度为-0.10 MPa,腌制温度为20℃,腌制时间为5 d。采用超声辅助真空湿法腌制后的臭鳜鱼色泽更加白皙,鱼肉硬度更低,感官评分更高,鲜味氨基酸含量在248.12 g/100 g以上,氨基酸总含量在520.24 g/100 g以上。该腌制方式不仅缩短了臭鳜鱼的腌制时间,而且改善了臭鳜鱼的品质和风味,是一种有效的臭鳜鱼腌制方法。
To investigate the effect of ultrasound assisted vacuum wet curing on the quality and flavor and flavor of stinky mandarin fish,this paper takes stinky mandarin fish as the research object,optimizes the conditions for ultrasonic assisted vacuum wet constant temperature fermentation to produce stinky mandarin fish,and then determines the color and lustre,hardness,sensory evaluation,sodium chloride content and free amino acid content of stinky mandarin fish.The results show that the optimal development conditions for ultrasound assisted vacuum wet process are:ultrasound frequency is 80 Hz,ultrasound duration is 30 minutes;After ultrasonic treatment,the Mandarin fish and the pickling solution are placed in a vacuum box for constant temperature pickling,with a vacuum degree of-0.10 MPa,a pickling temperature of 20℃,and a pickling time of 5 days.After ultrasonic assisted vacuum pickling,the stinky mandarin fish has a fairer color,lower flesh hardness,and higher sensory evaluation.The content of fresh amino acids reaches 248.12 g/100 g or more,and the total amount of amino acids reaches 520.24 g/100 g or more.This curing method not only shorens the curing time of smelly mandarin fish,but also improves the quality and flavor of smelly mandarin fish,which is an effective curing method for stinky mandarin fish..
作者
陈新文
赵颖莹
孟嫚
黄景辉
梅邢
徐丹
CHEN Xinwen;ZHAO Yingying;MENG Man;HUANG Jinghui;MEI Xing;XU Dan(Licheng Detection&Certification Group Co.,Ltd.,Zhongshan 528437,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
出处
《食品安全导刊》
2024年第24期131-137,165,共8页
China Food Safety Magazine
基金
国家重点研发计划(2022YFD2100303)。
关键词
臭鳜鱼
超声辅助真空湿法腌制
色泽
硬度
感官品质
游离氨基酸
stinky mandarin fish
ultrasound assisted vacuum wet curing
color and lustre
hardness
sensory quality
free amino acid
