食品与发酵工业 >

2025 , Vol. 51 >Issue 13: 261 - 268

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040627

研究报告

微波联合微酸性电解水处理对轻腌大黄鱼品质及风味的影响

  • 杨佳 ,
  • 吴俊杰 ,
  • 郭全友 ,
  • 周国燕 ,
  • 张秀洁
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  • 1(上海理工大学 健康科学与工程学院,上海,200093)
    2(中国水产科学研究院,东海水产研究所,上海,200090)
第一作者: 硕士研究生(郭全友研究员和周国燕副教授为共同通信作者,E-mail:dhsguoqy@163.com;efly_snow@163.com)

收稿日期: 2024-07-31

  修回日期: 2024-10-31

  网络出版日期: 2025-08-04

基金资助

国家重点研发计划项目(2023YFD2401405);中国水产科学研究院中央级公益性科研院所基本科研业务费专项资金项目(2023TD73);中央级公益性科研院所基本科研业务费专项资金项目(2022ZD02)

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Effects of microwave combined with slightly acidic electrolytic water treatment on the quality and flavor of lightly salted large yellow croaker

  • YANG Jia ,
  • WU Junjie ,
  • GUO Quanyou ,
  • ZHOU Guoyan ,
  • ZHANG Xiujie
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  • 1(School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
    2(East China Sea Fishery Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China)

Received date: 2024-07-31

  Revised date: 2024-10-31

  Online published: 2025-08-04

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摘要

为探究微波联合微酸性电解水处理对轻腌大黄鱼品质及风味的影响,将轻腌大黄鱼分别用微波(microwave,MW)、微酸性电解水(slightly acidic electrolytic water,SAEW)、微波联合微酸性电解水(M-S)处理20 min,以未做处理的轻腌大黄鱼样品为对照,测定其菌落总数、腐败菌数、总挥发性盐基氮(total volatile base nitrogen,TVB-N)、色泽、质构和脂肪氧化等指标,并结合电子舌和气相色谱-离子迁移谱仪分析其风味。结果表明,减菌处理能显著消减样品中菌落总数及腐败菌数量,其中M-S处理组效果最好,使菌落总数降低了3.00 lg CFU/g。与对照组相比,3个减菌处理组TVB-N值与脂肪氧化程度显著降低,鲜味值显著升高,但SAEW和MW处理使大黄鱼体表色泽的b*值显著降低,M-S处理对b*值无显著影响。共鉴定出46种风味物质,MW处理降低了鱼肉不愉快气味物质的含量,而SAEW处理显著增加了鱼肉风味物质丰富度,其中乙酸异丙酯、庚醛等是特征风味成分。综合各项指标得出,M-S减菌处理具有良好的杀菌效果,并保持产品的品质风味。该研究可为水产品杀菌保鲜提供理论参考。

关键词： 轻腌大黄鱼; 微波; 微酸性电解水; 挥发性风味物质

本文引用格式

杨佳 , 吴俊杰 , 郭全友 , 周国燕 , 张秀洁 . 微波联合微酸性电解水处理对轻腌大黄鱼品质及风味的影响[J]. 食品与发酵工业, 2025 , 51(13) : 261 -268 . DOI: 10.13995/j.cnki.11-1802/ts.040627

Abstract

To investigate the effects of microwave combined with slightly acidic electrolytic water treatment on the quality and flavor of lightly salted large yellow croaker, the large yellow croaker samples was treated for 20 minutes using microwave (MW), slightly acidic electrolytic water (SAEW), and a combination of microwave and slightly acidic electrolytic water (M-S).Untreated lightly salted yellow croaker served as control group.The study measured total viable count (TVC), spoilage bacteria count, total volatile basic nitrogen (TVB-N), color, texture, and fat oxidation.Additionally, flavor analysis was conducted using an electronic tongue and gas chromatography-ion mobility spectrometry.The results showed that all microbial reduction treatments significantly reduced both the TVC and spoilage bacteria.The M-S treatment showed the best results, lowing the TVC by 3.00 lg CFU/g.Compared to the control group, all microbial reduction treatments significantly reduced TVBN values and fat oxidation degrees while enhancing umami values.However, SAEW and MW treatments significantly reduced the b* values of the fish surface, while the M-S treatment had no significant effect on surface color.A total of 46 flavor substances were identified.MW treatment reduced the content of unpleasant odor substances, while SAEW treatment significantly increased the richness of flavor compounds.Isopropyl acetate and heptyl aldehyde were identified as characteristic flavor components.Comprehensive analysis of various indicators concluded that the M-S treatment not only had good bactericidal effect but also maintained the quality and flavor of the lightly salted large yellow croaker.This study provides theoretical references for sterilization and preservation of aquatic products.

Key words： lightly salted large yellow croaker; microwave; slightly acidic electrolytic water; volatile flavor compounds

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