贻贝糟制过程中的品质变化

doi:10.3969/j.issn.1004-1524.20230456

浙江农业学报 ›› 2024, Vol. 36 ›› Issue (2): 416-423.DOI: 10.3969/j.issn.1004-1524.20230456

贻贝糟制过程中的品质变化

张玥¹^,²^,³^,⁴(), 陈慧¹^,²^,³^,⁴, 郑雅丹⁵, 杨鹏⁵, 柯志刚¹^,²^,³^,⁴, 戴央章⁶, 金友定⁶, 丁玉庭¹^,²^,³^,⁴, 刘书来¹^,²^,³^,⁴^,^*()

1.浙江工业大学食品科学与工程学院,浙江杭州 310014
2.浙江省深蓝渔业资源高效开发利用重点实验室,浙江杭州 310014
3.国家远洋水产品加工技术研发分中心(杭州),浙江杭州 310014
4.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
5.杭州衡美食品科技有限公司,浙江杭州 311100
6.嵊泗县景晟贻贝产业发展有限公司,浙江嵊泗 312458

收稿日期:2023-04-04 出版日期:2024-02-25 发布日期:2024-03-05
作者简介:张玥(1998—),女,浙江兰溪人,硕士研究生,主要从事水产品加工与保鲜研究。E-mail:18857067546@163.com
通讯作者: *刘书来,E-mail:slliu@zjut.edu.cn
基金资助:
国家重点研发计划(2020YFD0900902)

Quality changes of wine-lees mussel during wine-lees pickling process

ZHANG Yue¹^,²^,³^,⁴(), CHEN Hui¹^,²^,³^,⁴, ZHENG Yadan⁵, YANG Peng⁵, KE Zhigang¹^,²^,³^,⁴, DAI Yangzhang⁶, JIN Youding⁶, DING Yuting¹^,²^,³^,⁴, LIU Shulai¹^,²^,³^,⁴^,^*()

1. College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
2. Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China
3. National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
4. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
5. Hangzhou Hengmei Food Science & Technology Co., Ltd., Hangzhou 311100, China
6. Shengsi County Jingsheng Mussel Industry Development Co., Ltd., Shengsi 312458, Zhejiang, China

Received:2023-04-04 Online:2024-02-25 Published:2024-03-05

摘要/Abstract

摘要：

以贻贝(Mytilus coruscus)为原料,探究不同糟制温度(4、10、20、30 ℃)对酒糟贻贝品质的影响,通过比较分析贻贝盐含量、总糖含量、质构、挥发性盐基氮含量、氨基酸态氮含量、硫代巴比妥酸反应物(TBARS)值,以及感官评价得分的变化,评价其糟制过程中品质变化情况,从而确定最佳糟制温度和时间。结果表明,糟制后10 d,各糟制温度下贻贝的挥发性盐基氮含量、氨基酸态氮含量、TBARS值均呈先下降后上升的趋势,而盐含量和质构指标(硬度、弹性、咀嚼性)呈降低趋势,且糟制温度越高,上述指标的变化越明显。温度越高,糟制时蛋白质的降解越快,质构品质下降越明显,挥发性盐基氮含量和TBARS值升得越高,脂质氧化加剧,贝肉的品质和安全性降低。综合分析,20 ℃糟制6 d的贻贝呈现出较高的感官评价总分和产品品质,是试验条件下较适宜的糟制温度和时间。

关键词: 酒糟贻贝, 发酵, 品质, 感官评价

Abstract:

By using mussel (Mytilus coruscus) as raw materials, the effects of different wine-lees pickling temperatures (4, 10, 20, 30 ℃) on the quality of wine-lees mussel were investigated to optimize the wine-lees pickling temperature and time. The changes of salt content, total sugar content, texture, volatile salt-based nitrogen (TVB-N) content, amino acid nitrogen (AAN) content, thiobarbituric acid reactive substance (TBARS) value and sensory evaluation of wine-lees mussel during wine-lees pickling were compared, in order to assess the changes in quality during the wine-lees pickling process, and thus to determine the optimal wine-lees pickling temperature and time. The results showed that within 10 days of the wine-lees pickling, the TVB-N content, AAN content and TBARS value of mussels decreased first and then increased, while salt content and texture indexes (hardness, elasticity and chewiness) decreased, and the higher the wine-lees pickling temperature, the more obvious the changes of the above indexes were. The higher the temperature, the faster the degradation of protein, the more obvious decrease of texture quality, the higher the TVB-N content and TBARS value, the more lipid oxidation intensified, and the poorer quality and less safety. Comprehensive analysis showed that the mussels pickled at 20 ℃ for 6 days showed higher total sensory scores and product quality, which was the suitable wine-lees pickling temperature and time under the experimental conditions.

Key words: wine-lees mussel, fermentation, quality, sensory evaluation

中图分类号:

TS254.4

张玥, 陈慧, 郑雅丹, 杨鹏, 柯志刚, 戴央章, 金友定, 丁玉庭, 刘书来. 贻贝糟制过程中的品质变化[J]. 浙江农业学报, 2024, 36(2): 416-423.

ZHANG Yue, CHEN Hui, ZHENG Yadan, YANG Peng, KE Zhigang, DAI Yangzhang, JIN Youding, DING Yuting, LIU Shulai. Quality changes of wine-lees mussel during wine-lees pickling process[J]. Acta Agriculturae Zhejiangensis, 2024, 36(2): 416-423.

图/表 8

参考文献 26

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指标 Index	评估标准 Evaluation standard	分值 Score
色泽	贝肉呈黄褐色,色泽均匀,光泽好Yellowish brown shellfish with uniform colour and good luster	16~20
Color	贝肉呈黄褐色,有光泽Yellowish brown, shiny shellfish	11~15
	贝肉呈黄色,色泽不均匀Yellow shellfish with uneven color	6~10
	贝肉呈褐色,无光泽Brown, lustreless shellfish	0~5
滋味	咸甜适中,酒味浓郁,回味感强,无酸涩味	23~30
Taste	Moderate salty-sweet, very strong wine taste, strong aftertaste, no acid astringent taste
	咸甜轻/重,酒味较浓,有回味感,无酸涩味	15~22
	Light/heavy salty-sweet, strong wine taste, with aftertaste, no acid astringent taste
	咸甜轻/重,酒味较淡,回味感差Light/heavy salty-sweet, light wine flavor, poor aftertaste	7~14
	酒味不明显,无鲜味和回味Unobtrusive wine flavor, no freshness or aftertaste	0~6
气味	酒香味突出,有腊香味,无异味,较清香	23~30
Smell	Prominent wine aroma, with waxy flavor and fresh aroma, without peculiar smell
	酒香味突出,略有腊香味,无异味Prominent wine aroma, slightly waxy flavor, without peculiar smell	15~22
	酒香味较轻,腊香味不明显,有异味Light wine aroma with peculiar smell, without waxy flavor	7~14
	无酒香味,腊香味不明显,有明显异味Without wine aroma and waxy flavor, with obvious and peculiar smell	0~6
口感	贝肉有弹性,咀嚼性好, 无碎肉感Elastic shellfish with good chewability, no crumbly feeling	16~20
Mouthfeel	贝肉有弹性,咀嚼性一般Elastic shellfish with average chewability	11~15
	肉质松散,口感较软烂Loose meat, soft texture	6~10
	贝肉软烂Soft shellfish	0~5

指标 Index	评估标准 Evaluation standard	分值 Score
色泽	贝肉呈黄褐色,色泽均匀,光泽好Yellowish brown shellfish with uniform colour and good luster	16~20
Color	贝肉呈黄褐色,有光泽Yellowish brown, shiny shellfish	11~15
	贝肉呈黄色,色泽不均匀Yellow shellfish with uneven color	6~10
	贝肉呈褐色,无光泽Brown, lustreless shellfish	0~5
滋味	咸甜适中,酒味浓郁,回味感强,无酸涩味	23~30
Taste	Moderate salty-sweet, very strong wine taste, strong aftertaste, no acid astringent taste
	咸甜轻/重,酒味较浓,有回味感,无酸涩味	15~22
	Light/heavy salty-sweet, strong wine taste, with aftertaste, no acid astringent taste
	咸甜轻/重,酒味较淡,回味感差Light/heavy salty-sweet, light wine flavor, poor aftertaste	7~14
	酒味不明显,无鲜味和回味Unobtrusive wine flavor, no freshness or aftertaste	0~6
气味	酒香味突出,有腊香味,无异味,较清香	23~30
Smell	Prominent wine aroma, with waxy flavor and fresh aroma, without peculiar smell
	酒香味突出,略有腊香味,无异味Prominent wine aroma, slightly waxy flavor, without peculiar smell	15~22
	酒香味较轻,腊香味不明显,有异味Light wine aroma with peculiar smell, without waxy flavor	7~14
	无酒香味,腊香味不明显,有明显异味Without wine aroma and waxy flavor, with obvious and peculiar smell	0~6
口感	贝肉有弹性,咀嚼性好, 无碎肉感Elastic shellfish with good chewability, no crumbly feeling	16~20
Mouthfeel	贝肉有弹性,咀嚼性一般Elastic shellfish with average chewability	11~15
	肉质松散,口感较软烂Loose meat, soft texture	6~10
	贝肉软烂Soft shellfish	0~5

θ/℃	t/d	硬度Hardness/g	弹性Elasticity	咀嚼性Chewiness/g
4	2	1 186.96±104.66 a	0.46±0.09 a	464.96±90.89 a
	4	1 062.89±89.65 a	0.43±0.05 a	417.72±86.12 ab
	6	1 034.72±93.07 a	0.45±0.09 a	388.83±60.24 ab
	8	983.85±22.11 a	0.42±0.07 a	372.23±41.16 ab
	10	973.93±66.25 b	0.42±0.05 a	354.80±71.58 b
10	2	1 104.38±102.12 a	0.45±0.08 a	444.76±48.78 a
	4	993.85±85.05 ab	0.46±0.07 a	411.09±54.91 ab
	6	945.15±65.41 ab	0.47±0.03 a	395.83±35.96 bc
	8	936.20±49.32 b	0.44±0.07 a	352.73±56.54 c
	10	873.37±83.94 c	0.41±0.02 a	313.79±18.52 c
20	2	1 079.50±107.07 a	0.46±0.08 a	437.91±93.91 a
	4	962.96±105.55 b	0.47±0.04 a	404.98±79.79 ab
	6	905.86±65.03 bc	0.46±0.07 a	371.24±74.65 ab
	8	853.92±70.17 cd	0.41±0.06 a	358.28±52.66 b
	10	793.66±35.05 d	0.40±0.06 a	299.97±57.97 b
30	2	900.47±90.87 a	0.43±0.06 a	344.21±35.89 a
	4	522.29±88.42 b	0.43±0.03 a	272.64±80.37 ab
	6	444.41±58.30 bc	0.42±0.07 a	225.90±43.02 bc
	8	363.87±50.51 cd	0.40±0.06 a	203.43±52.37 bc
	10	344.73±49.92 d	0.37±0.03 a	195.59±41.73 c

θ/℃	t/d	硬度Hardness/g	弹性Elasticity	咀嚼性Chewiness/g
4	2	1 186.96±104.66 a	0.46±0.09 a	464.96±90.89 a
	4	1 062.89±89.65 a	0.43±0.05 a	417.72±86.12 ab
	6	1 034.72±93.07 a	0.45±0.09 a	388.83±60.24 ab
	8	983.85±22.11 a	0.42±0.07 a	372.23±41.16 ab
	10	973.93±66.25 b	0.42±0.05 a	354.80±71.58 b
10	2	1 104.38±102.12 a	0.45±0.08 a	444.76±48.78 a
	4	993.85±85.05 ab	0.46±0.07 a	411.09±54.91 ab
	6	945.15±65.41 ab	0.47±0.03 a	395.83±35.96 bc
	8	936.20±49.32 b	0.44±0.07 a	352.73±56.54 c
	10	873.37±83.94 c	0.41±0.02 a	313.79±18.52 c
20	2	1 079.50±107.07 a	0.46±0.08 a	437.91±93.91 a
	4	962.96±105.55 b	0.47±0.04 a	404.98±79.79 ab
	6	905.86±65.03 bc	0.46±0.07 a	371.24±74.65 ab
	8	853.92±70.17 cd	0.41±0.06 a	358.28±52.66 b
	10	793.66±35.05 d	0.40±0.06 a	299.97±57.97 b
30	2	900.47±90.87 a	0.43±0.06 a	344.21±35.89 a
	4	522.29±88.42 b	0.43±0.03 a	272.64±80.37 ab
	6	444.41±58.30 bc	0.42±0.07 a	225.90±43.02 bc
	8	363.87±50.51 cd	0.40±0.06 a	203.43±52.37 bc
	10	344.73±49.92 d	0.37±0.03 a	195.59±41.73 c

θ/℃	t/d	色泽Color	气味Smell	滋味Taste	口感Mouthfeel	总分Total
4	2	14.4±2.8 a	14.8±1.8 a	13.4±1.6 a	14.8±2.0 ab	55.1±3.78 a
	4	14.6±2.5 a	13.4±2.2 ab	13.5±2.5 a	14.1±1.8 ab	54.1±2.88 a
	6	14.4±2.3 a	12.8±2.2 ab	13.7±1.8 a	13.5±1.9 b	54.0±3.53 a
	8	13.9±1.8 a	12.1±1.2 b	14.3±2.1 a	15.8±1.8 a	56.6±3.98 a
	10	13.2±2.4 a	9.1±1.7 c	14.1±1.5 a	14.9±2.4 ab	55.1±6.15 a
10	2	14.2±1.6 a	12.9±1.9 e	14.1±2.2 c	15.1±1.2 a	56.3±2.66 d
	4	13.7±1.9 a	14.7±1.0 d	15.6±0.8 bc	14.7±0.9 b	58.7±2.54 c
	6	13.3±1.8 a	16.8±1.9 c	17.0±1.6 b	15.2±0.9 a	62.3±4.76 b
	8	13.1±2.1 a	19.2±1.4 b	20.0±1.6 a	13.8±1.5 bc	66.1±2.88 ab
	10	12.7±2.4 a	21.7±1.6 a	21.4±2.3 a	12.0±1.5 c	67.8±3.58 a
20	2	14.8±1.8 a	13.0±2.4 c	13.5±1.9 c	15.8±1.6 a	57.1±4.33 c
	4	13.4±2.2 ab	16.0±2.5 bc	18.4±2.0 b	14.8±1.8 a	62.6±3.17 b
	6	12.8±2.2 ab	21.8±3.1 a	22.1±1.9 a	15.4±1.4 a	72.1±3.67 a
	8	12.1±1.5 b	24.1±2.8 a	21.2±5.3 ab	10.8±1.6 b	68.2±5.14 a
	10	9.1±1.7 c	17.1±3.0 b	19.4±3.7 ab	8.6±1.3 c	54.2±3.36 c
30	2	15.8±2.0 a	23.0±1.8 b	22.9±1.6 a	13.2±1.8 a	74.9±2.02 a
	4	11.4±1.8 b	26.0±1.9 a	21.0±1.1 a	11.7±2.2 a	70.1±4.53 b
	6	6.4±1.3 c	26.1±1.6 a	12.0±1.4 b	8.3±2.5 b	52.8±3.19 c
	8	5.1±1.0 c	20.2±3.2 c	9.7±3.2 c	5.2±0.8 c	40.2±4.94 d
	10	6.5±1.8 c	16.7±2.6 d	7.4±1.6 c	4.6±1.6 c	35.2±4.78 e

贻贝糟制过程中的品质变化

Quality changes of wine-lees mussel during wine-lees pickling process

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