Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4 °C
Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4 °C
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DOI：
10.1016/j.foodchem.2006.06.044
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发表时间：
2007-01-01
期刊：
影响因子：
8.8
通讯作者：
Eldaly, E. A.
中科院分区：
文献类型：
--
作者：
Sallam, Kh I.;Ahmed, A. M.;Eldaly, E. A.
本研究旨在评估秋刀鱼 (Cololabis saira) 经盐腌（12% NaCl 盐水溶液）或腌制（12% NaCl + 2% 乙酸；或 12% NaCl + 3% 乙酸溶液）后真空包装并在 4 ℃ 下储存 90 天的化学变化和感官特性。化学分析显示，与盐水腌制的鱼片相比，腌制鱼片的 pH 值、总挥发性碱氮 (TVBN) 和三甲胺 (TMA) 含量显着降低。与腌制鱼片相比，腌制鱼片中的 2-硫代巴比妥酸 (TBA) 值表明，脂质氧化显着延迟。与腌制鱼片相比，腌制鱼片中耐冷细菌的生长率显着降低（P < 0.05）。尽管腌制鱼与盐水鱼的总体可接受性明显更高，但两种腌制条件之间的感官属性没有检测到显着差异。两种腌制工艺条件都使产品的保质期延长至 90 天以上，而对照腌制鱼片的保质期仅为 60 天。研究得出的结论是，秋刀鱼的腌制可以延缓不良的化学变化，延缓脂质氧化，改善感官特性并延长产品在冷藏过程中的保质期。 (c) 2006 Elsevier Ltd. 保留所有权利。
This study was carried out to evaluate the chemical changes and sensory attributes of Pacific saury (Cololabis saira), brined (12% NaCl brine solution) or marinated (12% NaCl + 2% acetic acid; or 12% NaCl + 3% acetic acid solutions) followed by vacuum-packaging and storage at 4 degrees C for 90 days. The chemical analysis revealed a significant reduction in the pH value, total volatile bases nitrogen (TVBN), and trimethylamine (TMA) contents in marinated versus brined fillets. Lipid oxidation, as indicated by the 2-thiobarbituric acid (TBA) values, was significantly delayed in marinated fillets in comparison with the brined fillets. The growth rate of psychrotrophic bacteria was significantly (P < 0.05) reduced in marinated versus brined fillets. No significant differences were detected for the sensory attributes between the two marinating conditions although the overall acceptability was significantly higher in marinated versus brined fish. Both conditions of the marinating process resulted in an extension of the shelf life of the product to more than 90 days versus only 60 days for the control brined fillets. The study concluded that marination of Pacific saury can delay the undesirable chemical changes, retard lipid oxidation, improve the sensory attributes and extend the shelf life of the product during refrigerated storage. (c) 2006 Elsevier Ltd. All rights reserved.