文献类型：期刊文献

中文题名：三种减盐腌制方法对卵形鲳鲹品质的影响

英文题名：Effects of Three Salt-reduced Curing Methods on Quality of Trachinotus ovatus

作者：王泽富[1,2];陈春蓓[1,2];陈晓思[1,2];高梓亮[1,2];孙钦秀[1,2];魏帅[1,2];夏秋瑜[1,2];韩宗元[1,2];刘阳[1,2];夏文[1,2];肖乃勇[1,2];殷燕涛[1,2];刘书成[1,2]

机构：[1]广东海洋大学食品科技学院/广东省水产品加工与安全重点实验室/广东省海洋生物制品工程实验室/广东省海洋食品工程技术研究中心/水产品深加工广东普通高等学校重点实验室,广东湛江524088;[2]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

年份：2025

卷号：45

期号：2

起止页码：78

中文期刊名：广东海洋大学学报

外文期刊名：Journal of Guangdong Ocean University

收录：北大核心2023、、北大核心

基金：国家重点研发计划(2023YFD2401404);广东省自然科学基金(2023A1515110246);广东海洋大学科研启动项目(060302042108)。

语种：中文

中文关键词：卵形鲳鲹;减盐腌制方法;蛋白质氧化;脂质氧化;品质

外文关键词：Trachinotus ovatus;salt-reduced curing methods;protein oxidation;lipid oxidation;quality

中文摘要：【目的】研究不同减盐腌制方法对卵形鲳鯵(Trachinotus ovatus)品质、蛋白质和脂质氧化的影响,为减盐“一夜埕”产品的开发提供参考依据。【方法】使用干腌法、湿腌法、高压静电场腌制法三种不同减盐方法腌制的卵形鲳鲹,测定盐含量、水分含量及分布、离心损失、蒸煮损失、质构、色泽、感官评价、硫代巴比妥酸值、过氧化值、羰基、巯基等指标。【结果】湿腌、高压静电场辅助腌制、干腌组产品盐质量分数分别为1.56%、1.44%、1.33%,其中湿腌组显著高于其他两组(P<0.05)。湿腌组离心损失和蒸煮损失最大(13.98%和6.38%)且显著高于其他组。干腌组、湿腌组和高压静电场腌制组弹性分别为0.18、0.14和0.20 mm,咀嚼性分别为35.34、28.69和43.04;相比于湿腌组,高压静电场腌制组弹性和咀嚼性分别增加40.37%和50.03%。干腌组亮度值(L^(*))为30.63,显著低于其他两组;湿腌组红度(a^(*))值最高,干腌次之,电场辅助腌制最低;湿腌组和高压静电场腌制组黄度(b^(*))值分别为2.23和2.26,显著高于干腌组(0.33);干腌组与高压静电场辅助腌制组咸味评分优于湿腌组,高压静电场腌制组风味评分更高,总体可接受度更好。高压静电场腌制组的巯基质量摩尔浓度为67.02 nmol/mg,显著高于干腌组和湿腌组(59.80、49.51 nmol/mg,P<0.05)。高压静电场腌制组TBA值(1.67 mg/kg)显著低于干腌组和湿腌组(3.44、2.55 mg/kg,P<0.05)。【结论】与其他两种减盐腌制方式相比,高压静电场辅助腌制可显著提升减盐卵形鲳鲹的保水性,改善卵形鲳鲹的弹性和咀嚼性,抑制脂质和蛋白质氧化,可用于减盐卵形鲳鲹加工。

外文摘要：【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.