Study on quality changes during processing of hot smoked sturgeon
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摘要: 对热熏鲟鱼加工过程中的品质(水分、盐分、色差、挥发性盐基氮、蛋白水解指数、硫代巴比妥酸值、脂肪氧化酶活性、微生物菌落总数)变化进行研究,以期为热熏鲟鱼风味形成机理、产品品质调控和科学标准化生产提供部分理论依据。分析得出,鲟鱼加工过程中水分呈降低趋势最终含量达56.84%,盐分呈升高趋势最终为2.66%;L*值略有降低,a*、b*值逐渐增大至31.047、14.008,说明风干、熏制、定型能够赋予产品诱人的色泽;挥发性盐基氮先降低后缓慢升高至12.334 mg/100 g,低于安全限量,因此烟熏工艺不会使鲟鱼鱼肉鲜度发生太大变化;风干过程蛋白水解指数最高为7.913,蛋白水解主要发生在风干过程;硫代巴比妥酸值在腌制及风干过程中上升,风干后达到最高峰值4.706 mg/kg,熏制后降至1.923 mg/kg,脂肪氧化酶相对活性先升高随后逐渐降低至182 U,结合TBA值及LOS值,说明脂肪氧化主要发生在腌制及风干过程中,烟熏过程对于鱼肉脂肪酸氧化酸败具有明显的抑制作用;微生物菌落数逐渐减少,最终产品未检出,热熏鲟鱼的关键加工工序能够逐渐杀灭鱼肉表面及内部的微生物。Abstract: Quality changes during processing of hot smoked sturgeon( moisture content,Na Cl content,TVBN,NPN,TN,PI,TBA,LOX,total bacteria) were studied to provide some theoretical foundation of flavor formation mechanism,regulation and control of product quality and scientific standardization production.The results showed that moisture content showed a downward trend and came to 56.84% finally,Na Cl content rised to 2.66%.L*value decreased slightly,a*and b*value were significantly higher( 31.047,14.008) than the raw material,which showed attractive colour and lustre.TVB- N values were firstly increased and slowly decreased to 12.334 mg /100 g which was lower than the safety limit,so smoked process had no significant influence on freshness of sturgeon. PI was highest during air drying( 7.913) and proteolytic process mostly happened at the stage. TBA values were rised during curing and drying and decreased to 1.923 mg / kg after smoking,there was a peak of 4.706 mg / kg after drying,LOX relative activities were firstly increased and then decreased to 182 U,combining TBA value with LOX relative activities,fat oxidation occurs mainly in curing and drying process and smoking process had obvious inhibitory effect on fish fat oxidative and rancidity. Total bacteria was zero in products which proved that hot smoked sturgeon key processing procedure could kill the fish surface and internal microbes.
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Keywords:
- hot smoking /
- sturgeon /
- quality
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