翘嘴红鲌肉腌制工艺优化

Optimization of curing process of Erythroculter ilishaeformis meat

中文关键词:  翘嘴红鲌  干腌  湿腌  鱼肉品质

英文关键词:Erythroculter ilishaeformis  dry salting  wet salting  fish meat quality

中文摘要:

      目的 研究腌制方式和湿腌温度、时间对翘嘴红鲌肉品质的影响。方法 以挥发性盐基氮(volatile salt-based nitrogen, VBN)、菌落总数(aerobic plate count, APC)、过氧化值(peroxide value, POV)及感官评分为指标,比较干腌与湿腌法对翘嘴红鲌鱼肉制品品质的影响, 在此基础上以腌鱼肉盐分含量、感官评分及盐卤中氨基酸态氮及可溶性蛋白含量为指标, 确定最适湿腌条件。结果 冷藏后期干腌组鱼肉VBN、APC 显著高于湿腌组鱼肉, 而感官评分低于湿腌组鱼肉, 湿腌组比干腌组鱼肉保质期延长2~3 d; 同一腌制温度下, 湿腌组鱼肉含盐量、盐卤中氨基酸态氮和可溶性蛋白的含量均随腌制时间延长而增加, 最佳腌制工艺为: 10~15 ℃湿法腌制20 min,腌制后鱼肉营养损失相对较少, 鱼肉盐分含量约为4.09%。结论 相比于干腌法, 湿法腌制翘嘴红鲌肉更有利于腌鱼肉的保藏; 合适的湿腌温度和时间分别为10~15 ℃和20 min, 此时腌鱼肉具有较好的感官品质, 冷藏条件下保质期能达到18 d 左右。

英文摘要:

      Objective To investigate the effects of curing method, salting temperature and time on the quality of Erythroculter ilishaeformis meat. Methods Using volatile salt-based nitrogen (VBN), aerobic plate count (APC),peroxide value (POV) and sensory evaluation as indexes, the effects of dry salting and wet salting on the quality of E.ilishaeformis meat were compared, then the optimum salting conditions were determined. On the basis of salt content,sensory evaluation and amino acid nitrogen and soluble protein content, the optimum conditions were determined.Results At later period of cold storage, VBN and APC of dry-salted fish meat was significantly higher, while the sensory score was lower than those of wet-cured fish meat, and the shelf life of wet-cured fish meat was 2-3 days longer than that of dry-salted fish meat. In the same curing temperature, the contents of amino acid nitrogen and soluble protein in the wet-cured fish meat were increased with the curing time. The optimal curing conditions were as follows: curing temperature was 10-15 ℃, and curing time was 20 min. In those conditions, the nutrient loss of fish meat was relatively small, and the salt content of fish meat was about 4.09%. Conclusions Compared with the dry salting, the wet salting is more conducive to preserving the salted-fish meat. The optimal wet curing temperature and time are 10-15 ℃ and 20 min, respectively. The cured fish meat has good sensory quality, and its shelf life can reach about 18 days under refrigeration.