摘要
以贻贝(Mytilus coruscus)为原料,探究不同糟制温度(4、10、20、30℃)对酒糟贻贝品质的影响,通过比较分析贻贝盐含量、总糖含量、质构、挥发性盐基氮含量、氨基酸态氮含量、硫代巴比妥酸反应物(TBARS)值,以及感官评价得分的变化,评价其糟制过程中品质变化情况,从而确定最佳糟制温度和时间.结果表明,糟制后10 d,各糟制温度下贻贝的挥发性盐基氮含量、氨基酸态氮含量、TBARS值均呈先下降后上升的趋势,而盐含量和质构指标(硬度、弹性、咀嚼性)呈降低趋势,且糟制温度越高,上述指标的变化越明显.温度越高,糟制时蛋白质的降解越快,质构品质下降越明显,挥发性盐基氮含量和TBARS值升得越高,脂质氧化加剧,贝肉的品质和安全性降低.综合分析,20℃糟制6d的贻贝呈现出较高的感官评价总分和产品品质,是试验条件下较适宜的糟制温度和时间.
Abstract
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.
维普
万方数据