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

doi:10.3969/j.issn.1004-1524.20230456

Acta Agriculturae Zhejiangensis ›› 2024, Vol. 36 ›› Issue (2): 416-423.DOI: 10.3969/j.issn.1004-1524.20230456

• Food Science • Previous Articles Next Articles

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

Abstract

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

CLC Number:

TS254.4

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.

Figures/Tables 8

References 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

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

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