封鳊鱼营养品质、风味特征及其防腐保鲜
本文选题:封鳊鱼 + 营养品质 ; 参考:《合肥工业大学》2017年硕士论文
【摘要】:本论文分析评价了封鳊鱼的营养学特性,研究了加工过程中的理化指标和食品安全性,并分离鉴定了挥发性风味成分,最后对防腐工艺进行了初步研究。研究结果可为进一步提高封鳊鱼产品的稳定性、安全性及延长货架期提供重要理论依据。首先,比较了封鳊鱼和新鲜鳊鱼的营养成分。同新鲜鳊鱼相比,封鳊鱼的水分含量下降(57.78%),而蛋白质(33.17%)、脂肪(3.64%)和灰分(4.52%)含量增加。在腌制过程中,封鳊鱼的氯化钠含量逐渐升高,但含量较低,仅为2.85%,是一种低盐腌制品。游离氨基酸含量增加了约2.5倍,且鲜味氨基酸含量增加明显。同新鲜鳊鱼相比,封鳊鱼的饱和脂肪酸含量增加,不饱和脂肪酸含量降低,尤其是单不饱和脂肪酸含量降低明显。封鳊鱼鱼肉中矿物质和微量元素的含量较丰富,如钠、磷、镁、铁、锌、钙等。其次,研究了封鳊鱼腌制期间理化性的变化,分析了食品安全性。封鳊鱼在腌制第5天时,TVB-N含量已达到轻微腐败标准;期间封鳊鱼脂肪氧化酸败,使封鳊鱼的品质有所下降,但仍在可接受范围内。封鳊鱼在腌制过程中,硬度、凝聚性和咀嚼度,随着腌制时间增长而增加,弹性、黏性和恢复性随着腌制时间的增长而减少。封鳊鱼在腌制过程中,氨基态氮含量增加,表明在腌制过程中封鳊鱼的鲜味物质含量显著增加;pH值先降后增;封鳊鱼腌制前期水分活度下降速度较快,在后期均逐渐趋向平衡,腌制96h后水分活度在0.8左右,能有效抑制细菌的生长繁殖。封鳊鱼在腌制过程中,亚硝酸盐含量逐渐增加,最终含量23.95 mg/kg,含量在安全范围内(30 mg/kg);经过腌制之后封鳊鱼中的生物胺含量都大幅上升,但仍远低于国家限量标准。再次,采用顶空固相微萃取方法分离了封鳊鱼、新鲜鳊鱼、熟封鳊鱼和填充进封鳊鱼腹中的腊肉中的挥发性气体,并通过气质联用仪进行定量分析。共检测出94种挥发性物质,包括醛、醇、硫化物、芳香族化合物等物质被定量。在封鳊鱼中,醛(29.56%),醇(15.96%)和硫化物(13.77%)是含量最多的挥发性气体。气味活度值(OAV)被用来表征挥发性气体的风味贡献度。在鳊鱼中有16种主要的活性气体被鉴定为主要的风味活性物质(OAV10)。结果表明,癸醛对封鳊鱼风味贡献度最高,表明出封鳊鱼中独特的风味。通过发酵和风干工艺,新鲜鳊鱼中的鱼腥味、脂肪味、草腥味减弱,而蜡香味、柑橘香、花香味增强。填塞进鳊鱼腹中的腊肉主要贡献了油脂味、水果香、奶酪香、脂肪味,这可能是封鳊鱼独特香味的主要原因。最后,检测了封鳊鱼腌制期间优势腐败菌,并针对性的选用了广谱防腐保鲜剂茶多酚和抑制乳酸菌效果较好的乳酸链球菌素进行后续防腐试验。封鳊鱼腌制过程同时存在乳酸菌、微球菌与葡萄球菌和酵母菌,并且乳酸菌是优势发酵菌。不同浓度茶多酚和Nisin浸泡后的封鳊鱼保藏期间鲜度K值、TVB-N值和菌落总数相对于空白组均能有效抑制细菌繁殖,从而延长封鳊鱼常温保藏货架期,且随浓度增加效果更佳显著。其中,Nisin处理组在鲜度K值、TVB-N值和菌落总数指标上效果均好于茶多酚处理组。
[Abstract]:This paper analyzed and evaluated the nutrition characteristics of bream, studied the physical and chemical indexes and food safety during processing, and separated and identified the volatile flavor components. Finally, the preliminary study on the anticorrosion technology was carried out. The results can provide an important theory for further improving the stability, safety and shelf life of the bream products. First, the nutrients of bream and fresh bream were compared. Compared with fresh bream, the water content of the bream decreased (57.78%), while the protein (33.17%), fat (3.64%) and ash (4.52%) increased. In the pickling process, the content of sodium chloride increased gradually, but the content was low, only 2.85%. It was a kind of low salt marinade. The content of free amino acids increased by about 2.5 times, and the content of fresh amino acids increased obviously. Compared with fresh bream, the content of saturated fatty acids in bream increased, the content of unsaturated fatty acids decreased, especially the content of monounsaturated fatty acids decreased obviously. The content of mineral and trace elements in bream fish was rich, such as sodium, phosphorus, magnesium and iron. Secondly, the changes of physicochemical properties of marinacking during the pickling of bream were studied and food safety was analyzed. When the bream was pickled for fifth days, the content of TVB-N had reached the standard of slight corruption. During the period, the quality of the bream was reduced, but the quality of the bream was decreased, but it was still within the acceptable range. As the curing time increased, the elasticity, viscosity and restorability decreased with the increase of curing time. The content of amino nitrogen in the marinade was increased in the marinade process, indicating that the content of fresh substances in the marinade increased significantly during the pickling process; the pH value decreased first and then increased; the water activity decreased at the early stage of the marinade of bream. Fast, gradually balanced in the later period, the water activity of pickled 96h was about 0.8, which could effectively inhibit the growth and reproduction of bacteria. During the pickling process, the content of nitrite increased gradually, the final content was 23.95 mg/kg, and the content was in the safe range (30 mg/kg). In addition, the headspace solid phase microextraction (SPME) was used to separate the volatile gases from bream, fresh bream, cooked bream, and stuffed bream bacon in the belly of bream, and the quantitative analysis was carried out by GC-MS. 94 volatile substances, including aldehydes, alcohols, sulfides and aromatic compounds, were detected. Quantitative. In bream, aldehyde (29.56%), alcohol (15.96%) and sulfide (13.77%) are the most volatile gases. The odor activity value (OAV) is used to characterize the flavor contribution of volatile gases. In bream, 16 major active gases are identified as the main flavor active substance (OAV10). The results show that Decal aldehyde has the flavor of bream. It has the highest contribution, indicating the unique flavor of the bream. Through the fermentation and drying process, the fishy smell, the fat taste, the smell of the grass in the fresh bream weaken, while the wax fragrance, the citrus fragrance and the flower smell are enhanced. The bacon stuffed into the bream fish belly mainly contributes the oil flavor, the fruit aroma, the cheese fragrance and the fat taste, which may be the main flavor of the bream. For the reasons. Finally, the predominant spoilage bacteria were detected during the marinated bream, and the wide spectrum preservative preservative tea polyphenols and the better effect of Lactobacillus lactobacillus were used to carry out subsequent anticorrosion tests. The process of marinated bream was also characterized by lactic acid bacteria, Micrococcus and Staphylococcus and yeast, and the advantages of lactic acid bacteria were the advantages. The fresh degree K value, TVB-N value and total number of colonies of the bream after soaking with different concentration of tea polyphenols and Nisin can effectively inhibit the propagation of bacteria, thus prolonging the shelf life of the bream at normal temperature, and the effect is better with the increase of concentration. Among them, the K value, TVB-N value and total colony total index of the Nisin treatment group are in the K value. The effect is better than the tea polyphenols treatment group.
【学位授予单位】:合肥工业大学
【学位级别】:硕士
【学位授予年份】:2017
【分类号】:TS254.1
【参考文献】
相关期刊论文 前10条
1 汤水粉;罗方方;钱卓真;吴成业;;鱼类贮藏期间鲜度指标K值变化及鲜度评价[J];食品安全质量检测学报;2014年12期
2 吴素娟;颜小燕;蒋志红;曾少葵;;三种海鱼腌制过程中的理化性质及质构变化[J];食品安全质量检测学报;2014年01期
3 张婷;吴燕燕;李来好;王雅楠;任中阳;;咸鱼品质的质构与感官相关性分析[J];水产学报;2013年02期
4 许婷婷;丁静萍;林甘露;张宾;;不同贮藏条件下东海鲐鱼鱼肉质构变化研究[J];食品工业;2012年07期
5 陈胜军;杨贤庆;樊丽琴;李来好;吴燕燕;戚勃;岑剑伟;马海霞;;蓝圆湽在不同腌制条件下三甲胺和二甲胺含量变化规律[J];食品科学;2012年13期
6 李来好;丁丽丽;吴燕燕;杨贤庆;邓建朝;刘法佳;;咸鱼中的挥发性风味成分[J];水产学报;2012年06期
7 丁丽丽;吴燕燕;李来好;杨贤庆;刘法佳;刁石强;邓建朝;;咸带鱼加工过程挥发性风味成分的变化[J];食品科学;2011年24期
8 张婷;吴燕燕;李来好;丁丽丽;;腌制鱼类品质研究的现状与发展趋势[J];食品科学;2011年S1期
9 王燕梅;乔昕;符晓梅;沈峗;袁宝君;戴月;;江苏省2008-2009年肉类和水产品食源性致病菌监测[J];中国公共卫生;2011年05期
10 陈晓眠;吴晓萍;邓楚津;高加龙;王涛;廖爱琳;;壳聚糖和茶多酚对罗非鱼冷藏保鲜效果比较[J];现代食品科技;2011年03期
,本文编号:1877610
本文链接:https://www.wllwen.com/shoufeilunwen/boshibiyelunwen/1877610.html