文章摘要
周迎芹;杨明柳;殷俊峰;鄢嫣;林心萍;谢宁宁;.臭鳜鱼低温发酵过程中品质及挥发性物质的变化[J].中国食品学报,2020,20(4):179-186
臭鳜鱼低温发酵过程中品质及挥发性物质的变化
Changes of Quality and Volatile Compounds in Stinky Mandarin Fish during Low-temperature Fermentation
  
DOI:
中文关键词: 臭鳜鱼  低温发酵  挥发性物质  色泽  质构
英文关键词: stinky mandarin fish  low-temperature fermentation  volatile compounds  color  texture
基金项目:“十三五”国家重点研发计划项目(2016YFD0400400); 国家特色淡水鱼产业技术体系(CARS-46); 国家自然科学基金项目(31801673)
作者单位
周迎芹;杨明柳;殷俊峰;鄢嫣;林心萍;谢宁宁; 安徽省农业科学院农产品加工研究所
浙江海洋大学食品与医药学院
大连工业大学国家海洋食品工程技术研究中心
 
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中文摘要:
      以新鲜鳜鱼为原材料,8 ℃低温腌制发酵臭鳜鱼,研究臭鳜鱼在发酵过程中色泽、质构及挥发性物质的变化规律。结果表明:随着发酵时间的延长,鱼肉色泽、质构和挥发性物质均呈规律性变化。在整个发酵过程中,亮度值L*先显著升高后稍有下降,红度值a*和黄度值b*均呈逐渐下降趋势,色泽指标的综合变化使得鱼肉经发酵后变白亮。鱼肉硬度、凝聚性、胶粘性、咀嚼性和回复性变化趋势为先下降后上升,黏着性在发酵起始即明显增强,后保持稳定,而弹性则逐渐增强。臭鳜鱼硬度较新鲜鳜鱼稍有所降低,其它参数值均增加。挥发性物质组成和含量在发酵过程中基本呈逐渐增加趋势,发酵成熟臭鳜鱼中含有芳樟醇、柠檬烯、4-甲基-2-戊酮、α-松油醇等多种香气物质。
英文摘要:
      Stinky mandarin fish was fermented at low temperature (8 ℃) with mandarin fish as raw material. The dependences of texture, color and volatile compounds in stinky mandarin fish during fermentation were studied. The results showed that the color, texture and volatile compounds of mandarin fish exhibited reasonable changes during fermentation. The lightness of fish increased first and then decreased slightly throughout the whole fermentation; both a* and b* showed a gradual decline trend. The comprehensive change of color index made the fish white and bright after fermentation. The trend of hardness, cohesiveness, gumminess, chewiness and resilience were all decreased first and then increased; adhesiveness was increased significantly at the beginning of the fermentation and then stabilized, but springing was increased gradually. The hardness of smelly mandarin fish was slightly lower than that of the fresh mandarin fish, others were increased. The composition and content of volatile compounds were gradually increasing. The fermented mature fish contained many kinds of aromatic components such as linalool, limonene, alpha-terpineol and 4-methyl-2-pentanone more components et al.
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