发酵酸鱼贮藏过程中理化与感官品质变化研究

本文以发酵成熟的酸鱼为研究对象,真空包装后在不同温度(4、25、35℃)条件下进行保藏试验,以感官评价、失水率、全质构、蛋白质组成、微观结构等为主要指标评价发酵酸鱼在不同贮藏条件下的品质变化与保藏特性。结果表明,保藏期90 d内,35℃贮藏加速产品感官品质劣变,失水较多,硬度变大,蛋白组成变化显著,蛋白质降解相对剧烈,肌肉纤维收缩严重,纤维间隙增大;室温(25℃)条件下贮藏期内产品感官品质较35℃相对稳定;与25和35℃条件下相比,冷藏(4℃)对发酵酸鱼的外观、气味、滋味和口感保持较好,低温有利于减缓酸鱼中水分流失、质构变化以及蛋白质的降解,90 d内能较好保持产品的感官品质和组织结构。

Changes in Physicochemical and Sensory Quality of Fermented Fish during Storage

Based on protein,microstructure,texture,water loss and sensory evaluation,the effects of different storage conditions(4,25,35℃)on the quality and preservation characteristics of fermented fish were studied. The results showed that the appearance,odor,taste and taste of the fermented fish stored at 4℃ were better. Sensory quality of samples stored at 35℃ was deteriorated during the storage and the protein degraded severely. The muscle fiber of samples stored at 35℃ lost water and contracted and the fiber space increased. The product was stable in sensory quality during the 90-day storage at room temperature(25℃). Low temperature(4℃)was beneficial to ensure the sensory quality and microstructure of the product and inhibit the degradation of proteins and water loss.