技术优化发酵的Siniperca chuatsi鱼类加工专注于形成大花枝-结构性肌肉片和风味配置文件
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Updated: Feb 14, 2026

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Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
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Zhangqin Lai1, Mi Tang1, Hai Chen1
1College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, China.
Foods (Basel, Switzerland)
|February 13, 2026
概括
鱼的最佳发酵需要3%的盐和7天的7°C. 这一过程增强了大爪结构肌肉片 (GCMF) 的完整性和感官吸引力,改善了发酵鱼的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 感官分析 感官分析
背景情况:
- 消费者对发酵鱼的接受性取决于感官属性和质地.
- 大的爪结构肌肉片 (GCMF) 是发酵鱼的质地和质量的关键.
- 了解GCMF的形成对于优化发酵鱼类生产至关重要.
研究的目的:
- 为了确定普通鱼的最佳发酵条件.
- 研究GCMF结构的动态演变及其对纹理的影响.
- 分析GCMF形成期间的风味特征变化.
主要方法:
- 系统地探索发酵参数 (盐度,时间,温度).
- 评估GCMF的完整性,剥离性质和纹理属性.
- 对物理化学指标 (水分,pH,TVB-N) 和风味化合物的分析.
主要成果:
- 最佳条件被确定为3%的盐度,在7°C发酵7天.
- 这些条件最大限度地提高了感官得分,GCMF剥离完整性和纹理.
- 不良的风味化合物 (非纳,1-octen-3-ol) 随着发酵时间的推移而减少.
结论:
- 这项研究为评估发酵鱼中GCMF结构提供了一个框架.
- 这些发现有助于我们更好地理解发酵过程中风味的发展.
- 结果为改善发酵鱼类产品质量控制奠定了基础.
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