为提高冷鲜鱼肉食用品质和延长保藏期,以蛋白酶活性、剪切力、微观结构、游离氨基酸以及次黄嘌呤核糖核苷(inosine monophosphate,IMP)含量为指标,探究了质量分数2%食盐腌制(S组)和质量分数2%食盐+质量分数5%乙醇体积分数为65%的白酒组合腌制(SL组)对草鱼片冷藏过程中质构和滋味品质变化的影响。结果表明,与对照组相比,S组和SL组均能显著延缓鱼片剪切力下降及肌原纤维结构崩塌,但SL组的效果更佳;S组和SL组均可抑制鱼片贮藏后期组织蛋白酶B和L的活性,但SL组对组织蛋白酶L活性抑制效果更显著;腌制处理可以提高谷氨酸鲜味活性值及抑制IMP降解,且S组的谷氨酸鲜味活性值保留效果要优于SL组。研究表明,与单一盐腌制相比,组合腌制可进一步减缓冷藏草鱼片质构劣化,但其对鲜味成分的保留效果略低于盐腌组。该研究对冷藏鱼肉的提质保鲜具有指导作用。
关键词：
草鱼; 食盐; 白酒; 内源蛋白酶; 质构; 滋味
In order to improve the quality and extend the shelf life of refrigerated fish, the effects of adding salt (S group) and salt with Chinese liquor (SL group) on changes in texture and taste attributes of refrigerated grass carp fillets were investigated. The endogenous enzyme activity, content of free amino acids and inosine monophosphate (IMP) in the grass carps were determined, also the shearing force and microstructure of the grass carps were analyzed. The results showed that compared to the control, both S group and SL group could significantly delay the decrease of shearing force and the structure collapse of myofibrils of fish fillets, while the SL group showed better effect than the S group. Both groups could inhibit the activities of cathepsin B and L during the late stage of the storage, and the SL group exhibited better inhibitory effect on cathepsin L activity than the S group. Furthermore, the curing could improve the umami taste active value of glutamic acid and inhibit the degradation of IMP, and the glutamic acid umami taste activity value of the S group was slightly higher than that of the SL group. The results showed that curing with salt and Chinese liquor could reduce the texture deterioration during refrigerated storage of fish fillets but exhibited slightly lower retention of umami components compared to the S group. The present study provided guidance for improving the quality of chilled fish flesh.
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