| 摘要: |
| 针对鱼肉在贮藏过程中容易腐败的问题，采用干制的方法，将鱼片放置在干燥箱中，于50 ℃分别干燥0、44和87 min，制备对照、脱水6%和12%组，将不同脱水程度的草鱼肉装入聚乙烯袋中贮藏于4 ℃，以感官评分、菌落总数、挥发性盐基氮TVB-N、三氯乙酸TCA-可溶性肽、三磷酸腺苷ATP关联物、K值、生物胺及菌群结构为指标，对不同脱水程度生鲜调理草鱼肉贮藏品质的变化进行研究。结果表明:当脱水6%时，鱼肉在贮藏末期(第13天)TVB-N质量分数和TCA-可溶性肽质量摩尔浓度均低于另外2组，质地和总体可接受度评分以及次黄嘌呤核苷HxR质量摩尔浓度在贮藏末期显著高于对照组(P<0.05)，腐胺和尸胺质量分数显著低于对照组(P<0.05)；当脱水12%时，鱼肉的质地、总体可接受度评分以及HxR质量摩尔浓度在贮藏末期显著高于对照组(P<0.05)，腐胺质量分数低于对照组；高通量测序结果发现，对照组的优势腐败菌为希瓦氏菌Shewanella，而脱水6%和12%组的优势腐败菌为假单胞菌Pseudomonas。综上，脱水6%组能使草鱼在贮藏过程中保持较好的品质，一定程度的干燥脱水有助于延缓草鱼肉的腐败变质。 |
| 关键词: 生鲜调理草鱼肉 干制 理化品质 菌群结构 |
| DOI：10.11841/j.issn.1007-4333.2022.02.16 |
| 投稿时间：2021-07-06 |
| 基金项目:北京市自然科学基金项目(6212011)；国家现代农业产业技术体系(CARS-45) |
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| Effects of drying on the storage quality and microbial composition of fresh prepared grass carp(Ctenopharyngodon idellus)fillets |
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TIAN Li,ZHUANG Shuai,LUO Tao,LI Mingze,HONG Hui,TAN Yuqing,LUO Yongkang
|
| (Collage of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China) |
| Abstract: |
| To solve the problem that fish is easy to spoilage during storage, the method of drying is applied. The grass carp fillets were placed in a drying oven and dried at 50 ℃ for 0, 44 and 87 minutes, and the control, 6% dehydrated and 12 dehydrated treatment groups were prepared. The grass carp fillets with different dehydration degrees were then put into polyethylene bags for storage at 4 ℃. Sensory score, total viable counts, total volatile base nitrogen(TVB-N), trichloroacetic acid(TCA)-soluble peptides, adenosine triphosphate(ATP)-related compounds, K-value, biogenic amines, and microbial composition were used as indexes to investigate the alterations of storage quality of fresh prepared grass carp fillets with different dehydration degrees. The results showed that: The TVB-N mass fraction and TCA-soluble peptides molality of the 6% dehydrated group were lower than those in the other two groups at the end of storage(day 13). The texture, overall acceptability score, and HxR molality of the 6% dehydrated group in the late storage were significantly higher than those in the control group(P<0. 05). The putrescine and cadaverine mass fraction of the 6% dehydrated group were significantly lower than the control group(P<0. 05). In the 12% dehydrated group, the texture, overall acceptability scores, and HxR molality of fish flesh were significantly higher than the control group(P<0. 05)at the end of storage, and the putrescine mass fraction of the 12% dehydrated group was lower than that of the control group. In addition, the high-throughput sequencing results showed that the dominant spoilage bacteria in the control group was Shewanella, while the dominant spoilage bacteria in the 6% and 12% dehydrated groups was Pseudomonas. In conclusion, the 6% dehydrated group could maintain a better quality of grass carp during storage indicating a certain degree of drying and dehydration was helpful to delay the spoilage of grass carp fillets. |
| Key words: fresh prepared grass carp flesh drying physicochemical quality microbial composition |
