广东海洋大学学报2025，Vol.45Issue(2)：78-84,7.DOI:10.3969/j.issn.1673-9159.2025.02.010
三种减盐腌制方法对卵形鲳鲹品质的影响
Effects of Three Salt-reduced Curing Methods on Quality of Trachinotus ovatus
摘要
Abstract
[Objective]This study aimed to investigate the effects of different salt-reduced curing methods on the quality of Trachinotus ovatus and to provide a reference for the salt-reduced curing process.[Methods]The T.ovatus was cured by three different salt reduction methods:dry curing,wet curing and high voltage electrostatic field curing.The salt content,water content,distribution,centrifugation loss,cooking loss,texture,color,sensory evaluation,TBA,POV(Peroxide value),carbonyl,and thiol indicators were determined.[Results]The salt mass fractions of fish meat in the wet curing group,the high-voltage electrostatic field-assisted curing group and the dry curing group were 1.56%,1.44%and 1.33%respectively.The salt mass fraction in the wet curing group was significantly higher than that in the other two groups.The centrifugation loss and cooking loss in the wet curing group were the largest(13.98%and 6.38%)and significantly higher than in other groups.The elasticity of the dry curing group,the wet curing group,and the high-voltage electrostatic field curing group was 0.18,0.14,and 0.20 mm,respectively;The chewiness of the dry curing group,the wet curing group,and the high-voltage electrostatic field curing group was 35.34,28.69,and 43.04,respectively.Compared with the wet curing group,the elasticity and chewiness of the high-voltage electrostatic field curing group increased by 40.37%and 50.03%,respectively.The brightness value(L*)in the dry-cured group was 30.63,significantly lower than that of the other two salt-reduced pickling methods.The a* value in the wet-cured group was the highest,followed by the dry-cured group,and the electric field-assisted curing group was the lowest.The b* values of the wet curing group and the high-voltage electrostatic field curing group were 2.23 and 2.26,respectively,which were significantly higher than that of the dry curing group(0.33).The salty taste scores of the dry curing group and the high-voltage electrostatic field-assisted curing group were better than those of the wet curing group.The flavor score of the high-voltage electrostatic field pickling group was higher,and the overall acceptability was better.The mass mass molality of thiol groups in high-voltage electrostatic field curing group were 67.02 nmol/mg,and significantly higher than that in dry curing and wet curing groups(59.80,49.51 nmol/mg,P<0.05).The TBA values of the high-voltage electrostatic field curing group was 1.67 mg/kg,and significantly lower than that of the other groups(3.44,2.55 mg/kg,P<0.05).[Conclusion]Compared with the other two methods of salt-reduced curing,the high-voltage electrostatic field curing can significantly enhance the water retention,improve the elasticity and chewiness,and inhibit the oxidation of lipids and proteins of salt-reduced cured T.ovatus.The high voltage electrostatic field-assisted curing method can be used in the processing of salt-reduced T.ovatus.关键词
卵形鲳鲹/减盐腌制方法/蛋白质氧化/脂质氧化/品质Key words
Trachinotus ovatus/salt-reduced curing methods/protein oxidation/lipid oxidation/quality分类
农业科技引用本文复制引用
王泽富,夏文,肖乃勇,殷燕涛,刘书成,陈春蓓,陈晓思,高梓亮,孙钦秀,魏帅,夏秋瑜,韩宗元,刘阳..三种减盐腌制方法对卵形鲳鲹品质的影响[J].广东海洋大学学报,2025,45(2):78-84,7.基金项目
国家重点研发计划(2023YFD2401404) （2023YFD2401404）
广东省自然科学基金(2023A1515110246) （2023A1515110246）
广东海洋大学科研启动项目(060302042108) （060302042108）
