淡腌青鱼加工过程、制品品质特征和安全性评价

doi:10.3969/j.issn.1004-1524.2017.02.19

浙江农业学报 ›› 2017, Vol. 29 ›› Issue (2): 315-322.DOI: 10.3969/j.issn.1004-1524.2017.02.19

淡腌青鱼加工过程、制品品质特征和安全性评价

郭全友¹, 董艺伟^{1, 2}, 李保国^{2, *}, 姜朝军¹

1.中国水产科学研究院东海水产研究所,上海 200090;
2.上海理工大学医疗器械与食品学院,上海 200093

收稿日期:2016-06-12 出版日期:2017-02-15 发布日期:2017-03-06
通讯作者: 李保国,E-mail:lbaoguo@126.com
作者简介:郭全友(1974—),男,河南遂平人,博士,副研究员,研究方向为水产品加工与安全保障。E-mail:dhsguoqy@163.com
基金资助:
国家自然科学基金项目(31371867); 上海市自然科学基金(16ZR1444900); 中国水产科学研究院东海水产研究所基本科研业务费资助项目(2011M04,2014G02)

Evaluation of quality and safety of lightly salted Mylopharyngodon piceus in processing and storage

GUO Quanyou¹, DONG Yiwei^{1, 2}, LI Baoguo^{2, *}, JIANG Zhaojun¹

1. East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China;
2. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China

Received:2016-06-12 Online:2017-02-15 Published:2017-03-06

摘要/Abstract

摘要： 为探究淡腌青鱼品质特征及其安全性,对各加工环节的水分含量、水分活度、pH、菌落总数、挥发性盐基氮和硫代巴比妥酸的变化,以及成品营养成分、矿物元素和组胺等进行研究。结果表明:青鱼腌制过程中,pH值逐渐上升,在清洗结束至成品阶段呈下降趋势,而水分活度、水分含量、菌落总数、挥发性盐基氮和硫代巴比妥酸总体呈下降趋势。淡腌青鱼成品中水分、粗蛋白质、粗脂肪和灰分分别为(71.23±1.16)%、(18.01±0.34)%、(8.07±0.08)%和(2.69±0.06)%;必需氨基酸和鲜味氨基酸含量分别为(5.74±0.34)%、(6.90±0.23)%,占氨基酸总量的36.17%和40.83%,符合FAO/WHO规定的人体必需氨基酸均衡模式。淡腌青鱼不饱和脂肪酸与饱和脂肪酸比值为3.43,7种不饱和脂肪酸总量为(77.4±2.23)%。淡腌青鱼微生物、组胺、重金属、挥发性盐基氮和硫代巴比妥酸等均符合相关标准。

关键词: 淡腌青鱼, 加工过程, 品质特征, 安全评价

Abstract: In order to investigate the quality and safety of lightly salted Mylopharyngodon piceus, changes in moisture content, water activity(Aw), pH, total viable counts (TVC), total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) during processing stages were studied, in addition to determination of muscle composition, mineral content and histamine etc. The results showed that pH increased initially in curing phase and then decreased from washing stage to drying stage, while moisture content, Aw, TVC, TVB-N and TBA kept decreasing during the whole processing stages. The moisture content, crude protein, crude fat and ash were (71.23 ± 1.16)%, (18.01 ± 0.34)%, (8.07 ± 0.08)% and (2.69 ± 0.06)%, respectively. The contents of essential amino acids (EAA) and delicious amino acids (DAA) were (5.74 ± 0.34)% and (6.90 ± 0.23)%, accounted for 36.17% and 40.83% of the total amino acids, respectively, meeting requirement of the balance style of essential amino acids ruled by FAO/WHO. However, unsaturated fatty acids/saturated fatty acid 3.43 and the total content of unsaturated fatty acids (77.4 ± 2.23)% suggested a high content of fat. Contents of microorganisms, histamine, heavy mental, TVB-N and TBA of lightly salted Mylopharyngodon piceus were acceptable in comparison to national standards.

Key words: lightly salted Mylopharyngodon piceus, processing stage, quality character, safety evaluation

中图分类号:

S985.1⁺3

郭全友, 董艺伟, 李保国, 姜朝军. 淡腌青鱼加工过程、制品品质特征和安全性评价[J]. 浙江农业学报, 2017, 29(2): 315-322.

GUO Quanyou, DONG Yiwei, LI Baoguo, JIANG Zhaojun. Evaluation of quality and safety of lightly salted Mylopharyngodon piceus in processing and storage[J]. , 2017, 29(2): 315-322.

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淡腌青鱼加工过程、制品品质特征和安全性评价

Evaluation of quality and safety of lightly salted Mylopharyngodon piceus in processing and storage

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