Quality changes of wine-lees mussel during wine-lees pickling process
By using mussel(Mytilus coruscus)as raw materials,the effects of different wine-lees pickling tempera-tures(4,10,20,30℃)on the quality of wine-lees mussel were investigated to optimize the wine-lees pickling tem-perature and time.The changes of salt content,total sugar content,texture,volatile salt-based nitrogen(TVB-N)content,amino acid nitrogen(AAN)content,thiobarbituric acid reactive substance(TBARS)value and sensory e-valuation of wine-lees mussel during wine-lees pickling were compared,in order to assess the changes in quality dur-ing the wine-lees pickling process,and thus to determine the optimal wine-lees pickling temperature and time.The results showed that within 10 days of the wine-lees pickling,the TVB-N content,AAN content and TBARS value of mussels decreased first and then increased,while salt content and texture indexes(hardness,elasticity and chewiness)decreased,and the higher the wine-lees pickling temperature,the more obvious the changes of the above indexes were.The higher the temperature,the faster the degradation of protein,the more obvious decrease of texture quality,the higher the TVB-N content and TBARS value,the more lipid oxidation intensified,and the poorer quality and less safe-ty.Comprehensive analysis showed that the mussels pickled at 20℃for 6 days showed higher total sensory scores and product quality,which was the suitable wine-lees pickling temperature and time under the experimental conditions.
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