两种酵母提取物对调理鲈鱼品质影响研究

Study on the effects of 2 kinds of yeast extracts formula on the quality of conditioned Micropterus salmoides

中文关键词:  鲈鱼  酵母  感官评价  贮藏品质

英文关键词:Micropterus salmoides  yeast  sensory evaluation  quality of storage

中文摘要:

      目的 研究两种酵母提取物浸渍液对调理鲈鱼品质影响。方法 以鲈鱼片为研究对象, 通过安琪和一品鲜酵母提取物(记为YE1和YE2)分别与姜汁组成浸渍液, 实验确定最佳组合, 并研究不同组合浸渍液对鲈鱼片气味成分的影响以及在贮藏过程中气味、白度、菌落总数、感官评分、质构的变化。结果 浸渍液结果表明, YE1和YE2酵母浸渍液最佳组合分别为: YE1酵母浸渍液中含有0.10%的YE1酵母提取物和5.00%姜汁、料液比(m:V)为1:2、酵母浸渍液与姜汁浸渍液比为1:1、浸泡时间为30 min; YE2酵母浸渍液中含有0.15%的YE2酵母提取物和5.50%姜汁、料液比(m:V)为1:2、酵母浸渍液与姜汁浸渍液比为5:1、浸泡时间为30 min。贮藏结果表明, 经酵母提取物处理后的鱼肉气味差异较大, 在白度上的变化较平缓; 贮藏20 d后, 酵母处理组菌落总数低于酵母未处理组; 样品感官评分随贮藏时间延长而下降, 但与对照组相比, 贮藏后酵母处理组的感官评分更高; 贮藏后期, YE2酵母提取物组合浸渍后的鲈鱼片硬度和咀嚼度高于对照组, YE1酵母处理组低于对照组。结论 经酵母提取物组合处理后, 能有效减缓鲈鱼肉在贮藏过程中的品质劣变, 可为调理水产品的开发利用提供理论依据。

英文摘要:

      Objective To study the effects of 2 kinds of yeast extracts on the quality of conditioned Micropterus salmoides. Methods Taking Micropterus salmoides fillet as the research object, two brands of yeast extract of Angel and Yipin Fresh yeast extract (marked as YE1 and YE2) and ginger juice were used to form the impregnation solution, and the best combination was determined. The influence of different combinations of impregnation solution on the odor composition of Micropterus salmoides fillet and the changes of odor, whiteness, total number of colonies, sensory score and texture during storage were studied. Results The results showed that the optimal combination of YE1 and YE2 yeast impregnation solution was: YE1 yeast maceration solution contained 0.10% YE1 yeast extract and 5.00% ginger juice, the ratio of solid to liquid (m:V) was 1:2, the ratio of yeast maceration solution to ginger juice was 1:1, and the soaking time was 30 min. YE2 yeast maceration solution contained 0.15% YE2 yeast extract and 5.50% ginger juice, the ratio of solid to liquid (m:V) was 1:2, the ratio of yeast maceration solution to ginger juice was 5:1, and the soaking time was 30 min. The results of storage showed that the fish odor was different and the whiteness changed gently after yeast extract treatment. After 20 days of storage, the total number of colonies in yeast treated group was lower than that in yeast untreated group. The sensory score of the samples decreased with the extension of storage time, but the sensory score of the yeast treated group was higher than that of the control group after storage. At the later stage of storage, the hardness and chewability of Micropterus salmoides slices impregnated with YE2 yeast extract were higher than those in the control group, while those in the YE1 yeast treated group were lower than those in the control group. Conclusion The combination treatment with yeast extract can effectively reduce the quality deterioration of Micropterus salmoides meat during storage, which can provide a theoretical basis for the development and utilization of conditioning aquatic products.