食品工业科技2025，Vol.46Issue(6)：261-272,12.DOI:10.13386/j.issn1002-0306.2024040457
不同卤制条件对酱卤草鱼肉感官品质、理化特性和风味的影响
Effects of Different Marinade Conditions on Sensory Quality,Physicochemical Properties and Flavor of Sauced Grass Carp(Ctenopharyngodon idellus)Meat
摘要
Abstract
To investigate the effect of various temperature(95,65,25,4 ℃)and time(0,2,4,6,8 h)combinations on the quality of marinated grass carp.The research utilized grass carp meat as the subject,employing sensory evaluation,physicochemical index analysis,and gas chromatography ion mobility spectrometry(GC-IMS)technology to reveal the changes in sensory attributes,quality,and flavor under different marination conditions.Results indicated that marination at 65 ℃ for 6 h or 95 C for 2 h improved the odor,color,chewiness and overall acceptability of grass carp.Specifically,marination at 65 ℃ for 6 h significantly reduced protein degradation rates(P＜0.05),resulting in the lowest total volatile basic nitrogen(TVB-N)content and a relatively low thiobarbituric acid reactive substances(TBARS)value in the marinated grass carp meat.In addition,marination also altered the composition of amino acids(AAs),increasing the relative content of umami amino acids at 65 ℃.Furthermore,GC-IMS analysis revealed that the 65 ℃ for 6 h marination condition enhanced both the type and content of volatile flavor compounds,thereby promoting the flavor production of marinated grass carp.In conclusion,the 65 ℃ for 6 h marination condition was found to be beneficial for improving the sensory quality,physicochemical properties,and flavor of grass carp.关键词
草鱼/酱卤/品质/气相色谱串联离子迁移谱(GC-IMS)/风味Key words
grass carp/sauce and marinade/quality/gas chromatography-ion mobility spectrometry(GC-IMS)/flavor分类
轻工纺织引用本文复制引用
余亚琴,谭春明,聂诗,田明礼,涂宗财,计畅,张露..不同卤制条件对酱卤草鱼肉感官品质、理化特性和风味的影响[J].食品工业科技,2025,46(6):261-272,12.基金项目
"十四五"国家重点研发计划重点专项(2022YFD2100902). （2022YFD2100902）
