Wang Zhiying, Chen Kexin, Chen Jingru, Fan Hongbing, Luo Yongkang
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, People's Republic of China.
J Food Prot. 2016 Mar;79(3):468-76. doi: 10.4315/0362-028X.JFP-15-345.
To estimate the effect of a low concentration of sugar on the changes in quality of lightly salted grass carp (Ctenopharyngodon idellus) during storage under vacuum packaging at 4°C, we determined the sensory score, total viable counts, biochemical quality, and physical quality of fish fillets. Fish samples were left untreated, dry cured with 1.3% salt, or dry cured with 1.3% salt plus 1.0% sugar. Compared with untreated samples, curing treatments reduced chemical changes reflected in pH, inosine monophosphate, hypoxanthine riboside, hypoxanthine, and total volatile base nitrogen; decreased the formation of phenylethylamine, putrescine, cadaverine, and histamine; and increased the overall sensory quality of fillets (P < 0.05). Compared to dry cured with 1.3% salt samples, sugar treatment significantly inhibited (P < 0.05) the increase in pH and total volatile base nitrogen value, but it promoted microbial growth and the formation of phenylethylamine and tyramine at later stages of storage. By considering each indicator, the addition of sugar, which can improve the taste of fillets, has no significant effect on the shelf life of vacuum-packaged grass carp fillets.
为评估低浓度糖对轻度腌制草鱼（Ctenopharyngodon idellus）在4°C真空包装储存期间品质变化的影响，我们测定了鱼片的感官评分、总活菌数、生化品质和物理品质。鱼样本未作处理、用1.3%盐干腌或用1.3%盐加1.0%糖干腌。与未处理样本相比，腌制处理减少了pH值、肌苷一磷酸、次黄嘌呤核苷、次黄嘌呤和总挥发性盐基氮所反映的化学变化；减少了苯乙胺、腐胺、尸胺和组胺的形成；并提高了鱼片的整体感官品质（P < 0.05）。与用1.3%盐干腌的样本相比，糖处理显著抑制了（P < 0.05）pH值和总挥发性盐基氮值的升高，但在储存后期促进了微生物生长以及苯乙胺和酪胺的形成。综合各项指标来看，添加糖虽能改善鱼片风味，但对真空包装草鱼鱼片的货架期无显著影响。
