摘要
将去除了鱼头、内脏和表皮的富硒虹鳟鱼切分成鱼块(60 mm×20 mm×12 mm),置于聚丙烯塑料托盘中,在4℃的条件下贮藏1~13 d(1 d、4 d、7 d、10 d、13 d)。测定富硒虹鳟鱼块的色度、剪切力、持水率、pH值、TVB-N值、挥发性风味物质,以及水分和硒含量(有机硒、无机硒和总硒),并结合感官评价,分析冷藏过程中富硒虹鳟鱼食用和营养品质的变化规律。结果显示:随着冷藏时间的延长,富硒虹鳟鱼块的剪切力、持水率和水分含量显著减少(p<0.05);TVB-N值显著增加(p<0.05);挥发性风味物质逐渐增多,主要为醇类、醛类、酯类、酮类、烃类等;pH值呈现先下降后上升的趋势;总硒、有机硒和无机硒含量无显著性变化(p>0.05),说明随着冷藏时间的延长,富硒虹鳟鱼块的品质逐渐劣变。根据感官评分和TVB-N值,预测富硒虹鳟鱼冷藏货架期为5~6 d。
The Se-rich rainbow trout was cut longitudinally to nuggets(60 mm×20 mm×12 mm) after beheading, gutting, and skinning. The Se-rich rainbow trout nuggets(SRTNs) were put on polyethylene salver and stored at 4 ℃ for 1-13 d(1 d, 4 d, 7 d, 10 d, and 13 d), then evaluated in color, shear force, water-holding rate, pH value, TVB-N value, volatile flavor compounds, and moisture and selenium contents(organic, inorganic, and total selenium), as well as sensory quality, to investigate change in edible and nutritional qualities of SRTNs during cold storage. These results showed that as cold storage time prolonged, the shear force, water-holding rate, and moisture content of SRTNs significantly decreased(p<0.05), while TVB-N value underwent the opposite trend;volatile flavor compounds(alcohols, aldehydes, esters, ketones, and hydrocarbons, etc.) gradually increased and pH value first decreased and then increased. Besides, the total selenium, organic selenium, and inorganic selenium contents didn’t change significantly(p>0.05). These results suggested that the quality attributes of SRTNs were gradually deteriorated with the extension of cold storage time. Furthermore, according to sensory score and TVB-N value, the shelf life of SRTNs stored at 4℃ can be predicted to be 5-6 d.
作者
陈俊杰
陈季旺
谭玲
廖鄂
程水源
田大才
CHEN Jun-Jie;CHEN Ji-wang;TANG Lin;LIAO E;CHENG Shui-yuan;TIAN Da-cai(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;National R&D Center for Se-rich Agricultural Products Processing,Wuhan 430023 China;Enshi Guoxi Se-rich Cold-water Fishery Development Co.,Ltd,Jianshi 445300,China)
出处
《武汉轻工大学学报》
2021年第3期1-9,共9页
Journal of Wuhan Polytechnic University
基金
恩施州科技计划研究与开发项目(D20190021)。
关键词
富硒虹鳟鱼
冷藏
品质
硒含量
货架期
Se-rich rainbow trout
cold storage
quality attributes
selenium content
shelf life
