渔业研究2024，Vol.46Issue(6)：605-614,10.DOI:10.14012/j.jfr.2024046
食盐腌渍对冷藏脱血许氏平鲉鱼片蛋白和呈味特性的影响
Effect of salt marination on protein and flavor characteristics of fish fillets of Sebastes schlegelii during cold storage
摘要
Abstract
[Objective]The aim of the present study is to explore the effect of salt marination on the protein and flavor characteristics of Sebastes schlegelii fillets.[Methods]Drip loss,ATP and its related compounds,free amino acids,Ca2+-ATPase activity,and pH were used as indicators to study the changes in protein and flavor characteristics after marination with 5%salt and different proportions of salt(0%,1%,2%,and 5%)following de-blooding treatment.[Results]The results demonstrated that the de-blooding treatment effectively reduced drip loss during marination and cold storage,with the de-blooding group exhibiting a drip loss rate of 13.20%±0.65%after 48 hours,lower than the non-de-blooding group(17.32%±0.49%).Furthermore,de-blood-ing significantly inhibited ATP degradation,as evidenced by the IMP content in the de-blooding group[(7.03±1.72)μmol/g]compared to the non-de-blooding group[(4.78±0.82)μmol/g].The salt content in fish meat tended to increase with higher marination salt ratios.Additionally,myofibrillar protein Ca2+-ATPase activ-ity decreased progressively during marination with varying salt ratios,measuring 8.4×10-3,6.7×10-3,5.5×10-3,and 5.3×10-3 μmol/(mg·min)for 0%,1%,2%,and 5%salt respectively after 24 hours.The highest IMP content(7.70 μmol/g)occurred in fish marinated with 1%salt,decreasing to(2.64±1.10)μmol/g after 48 hours of cold storage.Marination also enhanced the presence of flavor-contributing amino acids;glutamic acid content rose from(0.10±0.01)mg/g in 0%salt marination to approximately(0.18±0.01)mg/g,(0.20±0.05)mg/g,and(0.24±0.04)mg/g in 1%,2%,and 5%salt marination respectively.[Conclusion]In conclusion,the de-blood-ing treatment effectively reduced the drip loss rate of marinated fish fillets and significantly inhibited the de-gradation of IMP,glycine,and alanine.Marinating the fish with a 1%salt concentration resulted in higher IMP content retention,while the glutamate levels in the fish remained consistently elevated.关键词
腌渍/许氏平鲉/冷藏稳定性/脱血/呈味特性Key words
marination/Sebastes schlegelii/stability of cold storage/de-blooding/flavor characteristics分类
农业科技引用本文复制引用
王薇,刘楷升,刘俊松,赵慧,卢航,田元勇..食盐腌渍对冷藏脱血许氏平鲉鱼片蛋白和呈味特性的影响[J].渔业研究,2024,46(6):605-614,10.基金项目
辽宁省教育厅面上项目(JYTMS20230467、JYTMS20230478) （JYTMS20230467、JYTMS20230478）
辽宁省科技厅联合基金面上项目(2023-MSLH-017) （2023-MSLH-017）
