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、p H、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,p H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。
In order to investigate the quality and safety of lightly salted Mylopharyngodon piceus,changes in moisture content,water activity（ Aw）,p H,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 p H 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% and40. 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 unsaturatedfatty 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.
出处
《浙江农业学报》
CSCD
北大核心
2017年第2期315-322,共8页
Acta Agriculturae Zhejiangensis
基金
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)
关键词
淡腌青鱼
加工过程
品质特征
安全评价
lightly salted Mylopharyngodon piceus
processing stage
quality character
safety evaluation
