肉类研究2024，Vol.38Issue(8)：48-55,8.DOI:10.7506/rlyj1001-8123-20240531-129
水分活度降低剂对半干武昌鱼品质的影响
Effect of Water Activity-Lowering Agents on the Quality of Semi-Dried Blunt Snout Bream
摘要
Abstract
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.关键词
半干武昌鱼/水分活度降低剂/水分状态/不易流动水/品质Key words
semi-dried blunt snout bream/water activity-lowering agents/water state/immobilized water/quality分类
轻工纺织引用本文复制引用
房晓宇,薛祎珂,熊善柏,尹涛,刘茹,尤娟..水分活度降低剂对半干武昌鱼品质的影响[J].肉类研究,2024,38(8):48-55,8.基金项目
国家现代农业产业技术体系建设专项(CARS-45) （CARS-45）
