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投稿时间：2023-05-31
投稿时间：2023-05-31
中文摘要: 为探究大黄鱼鱼卵腌制品贮藏过程中的品质变化规律，以大黄鱼鱼卵腌制品为研究对象，研究不同贮藏温度（5、25 ℃）以及包装方式（普通包装、真空包装）对大黄鱼鱼卵腌制品挥发性盐基氮（total volatile basic nitrogen，TVB-N）值、过氧化值（peroxide value，POV）、菌落总数、水分含量、汁液流失率、pH 值、硬度、弹性和b*值的影响，并进行感官评价。结果表明，5 ℃真空包装可以显著抑制贮藏期间大黄鱼鱼卵腌制品TVB-N 值、POV、菌落总数、水分含量和汁液流失率的增加，同时延缓大黄鱼鱼卵腌制品硬度和弹性的降低，并保持较高的感官评分，有利于保持大黄鱼鱼卵腌制品的质构特性和感官品质，但对pH 值和b*值的影响不显著。
Abstract:The aim of this study was to investigate the influence of different storage temperatures（5 ℃and 25 ℃）and packaging methods（ordinary and vacuum packaging）on the quality changes of cured large yellow croaker roe.The total volatile basic nitrogen（TVB-N）value，peroxide value（POV），total number of bacterial colonies，water content，juice loss rate，pH value，hardness，elasticity，and b* value were determined.Sensory evaluation was also conducted.The results showed that the vacuum packaging at 5 ℃significantly inhibited the increase of TVB-N value，POV，the total number of bacterial colonies，water content and the juice loss rate of cured large yellow croaker roe during storage.Furthermore，it also delayed the decrease of hardness and elasticity，and maintained higher sensory scores.This method was beneficial for preserving the texture and sensory quality of cured large yellow croaker roe.However，the influence on pH value and b* value was not significant.
keywords: large yellow croaker roe cured products storage temperature vacuum packaging quality change
文章编号：202411004 中图分类号： 文献标志码：
基金项目:福建省自然科学基金资助项目（2021J01109）；福建省财政专项补助经费（KJG19009A）
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