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盐水度对制的大黄鱼在加工和制冷过程中的质量的影响

Jianhang Lu¹, Ruilin Li^1,2, Hongbin Chen¹

¹Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022 China.

Food science and biotechnology

|September 27, 2024

概括

在制的大型黄色饼加工中,盐水度较高,通过抑制蛋白质降解和微生物生长来提高质量. 然而,盐度增加会加速脂质氧化,影响产品的整体稳定性.

科学领域:

食品科学食品科学食品科学
海洋生物学海洋生物学
生物化学生物化学

背景情况:

盐的大黄色鱼是很受欢迎的海鲜产品.
了解盐对鱼类质量的影响对行业至关重要.

研究的目的:

为了研究不同盐水度如何影响化大黄鱼在加工和制冷过程中的质量属性.
为了确定最佳的度,以保持盐的大黄croaker的质量.

主要方法:

湿盐大黄色的croaker与不同的盐水度 (4%,8%,12%,16%) 的湿盐.
在4°C冷藏24天期间,分析水含量,盐含量,蛋白质降解 (SDS-PAGE,自由氨基酸),生物氨基,K值,总挥发性基本 (TVB-N),总可生存数量 (TVC),甲 (MDA) 和感觉评估.

主要成果:

增加的盐度抑制了肌原纤维的胀和细胞外空间的扩张,导致水含量降低,盐含量增加.
高盐度减缓了蛋白质降解,减少了微生物生长 (TVC),并延迟了K值和TVB-N的增加.
较高的盐度加速了甲 (MDA) 的积累,表明脂质氧化增加.

结论:

高度有效地抑制组织破坏,微生物腐蚀和蛋白质降解,从而延长盐的大黄色croaker的新鲜度.
虽然有利于微生物和蛋白质的稳定性,但高盐度促进脂质氧化,这需要进一步研究产品质量管理.

关键词:

盐水中的度度蛋白质降解蛋白质降解制冷系统制冷系统盐分盐分盐分盐分盐分盐的大型黄色的croaker.

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