该文对腌制不同时间(5~90 min)后青鱼背部肉的质构品质、色泽、NaCl含量、游离氨基酸含量和核苷酸含量进行分析,探究超声波辅助腌制对青鱼品质的影响。实验结果表明,随着超声波辅助腌制时间的延长,鱼肉硬度和咀嚼性先上升后下降,都在腌制10 min时达到最大值。腌制30 min后,鱼肉a*值显著增加(P<0.05),而腌制时间为40~90 min时,样品间a*值无显著差异(P>0.05)。青鱼肉b*值随着腌制时间的延长逐渐下降,鱼肉中NaCl含量在腌制90 min后达到2.45%(质量分数)。超声波辅助腌制促进鲜甜味游离氨基酸含量的增加,核苷酸中肌苷酸含量较高,对腌制品滋味起到积极作用。该研究结果可为改善腌制水产品品质提供理论和技术支持。
In order to investigate the effect of ultrasonic-assisted pickling on the quality of black carp,the textural properties,colour,sodium chloride content,free amino acids content and nucleotide compounds content of black carp dorsal meat were analyzed with the different pickling time (5-90 min).The results showed that the hardness and chewiness of meat increased first and then decreased with the increase of the ultrasonic-assisted pickling time.And the maximum value were obtained both after pickling for 10 min.After 30 min,the a* value was significantly increased (P<0.05),however,there was no significant difference in a* value among samples with pickling time of 40-90 min (P>0.05).The b* value of black carp meat decreased gradually with the extension of pickling,and the content of sodium chloride in black carp meat reached 2.45% after 90 min.Ultrasonic-assisted pickling promoted the content of fresh sweet amino acids,and the inosine monophosphate predominated in nucleotide compounds,which played a positive role in the taste of pickled products.The study provides a theoretical and technical support for improving the quality of pickled aquatic products.
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