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水分活度降低剂对半干武昌鱼品质的影响OA北大核心CSTPCD

Effect of Water Activity-Lowering Agents on the Quality of Semi-Dried Blunt Snout Bream

中文摘要英文摘要

以半干武昌鱼为研究对象,通过测定水分活度(water activity,aw)、水分状态、菌落总数(total viable counts,TVC)、酵母菌总数、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值及感官评分,研究不同aw降低剂对半干武昌鱼水分状态及品质的影响.结果表明:aw降低剂种类和添加量对半干武昌鱼的aw、水分状态及理化指标有显著影响,且添加量的影响大于种类;海藻糖、山梨糖醇和丙三醇对半干武昌鱼的aw均有一定的降低作用,丙三醇对aw的降低效果最好,添加6%丙三醇时,可将半干武昌鱼的aw从0.917降低至0.873;随着海藻糖、山梨糖醇和丙三醇添加量的增加,半干武昌鱼肉的T22显著减小(P<0.05),T23无显著差异(P>0.05),其不易流动水比例显著增加(P<0.05),而自由水比例显著降低(P<0.05);相对于对照组,随着aw降低剂添加量的增加,半干武昌鱼的TVC、酵母菌总数、TVB-N含量、TBARS值均显著降低(P<0.05),其中6%丙三醇组的各项指标最优.aw降低剂的添加可有效降低水分自由度和流动性,减缓半干武昌鱼品质劣变.

The effect of different water activity(aw)-lowering agents on the water state and quality of semi-dried blunt snout bream was studied by measuring its aw,water state,total viable counts(TVC),yeast count,total volatile basic nitrogen(TVB-N)content,thiobarbituric acid reactive substances(TBARS)value,and sensory scores.The results showed that the type and amount of aw-lowering agents had a significant impact on the aw,water state and physicochemical indicators of semi-dried blunt snout bream,the latter effect being more pronounced than the former one.Trehalose,sorbitol and glycerol reduced the aw,glycerol being the most effective among the aw-lowering agents.When 6%glycerol was added,the aw was reduced from 0.917 to 0.873.With increasing amounts of added trehalose,sorbitol and glycerol,the T22 significantly decreased(P<0.05),but the T23 did not significantly change.The proportion of immobilized water increased significantly(P<0.05),whereas the proportion of free water decreased significantly(P<0.05).Relative to the control group,the TVC,yeast count,TVB-N content,and TBARS value were significantly reduced(P<0.05)with increasing addition of aw-lowering agents,and the optimal values of these parameters were obtained with the addition of 6%glycerol.To sum up,the addition of aw-lowering agents could effectively reduce water freedom and fluidity and slowed down the quality deterioration of semi-dried blunt snout bream.

房晓宇;薛祎珂;熊善柏;尹涛;刘茹;尤娟

华中农业大学食品科学技术学院,湖北 武汉 430070华中农业大学食品科学技术学院,湖北 武汉 430070||国家大宗淡水鱼加工技术研发分中心(武汉),湖北 武汉 430070

轻工业

半干武昌鱼水分活度降低剂水分状态不易流动水品质

semi-dried blunt snout breamwater activity-lowering agentswater stateimmobilized waterquality

《肉类研究》 2024 (008)

48-55 / 8

国家现代农业产业技术体系建设专项(CARS-45)

10.7506/rlyj1001-8123-20240531-129

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