Xue Shan, Chen Shuyi, Liu Bohu, Liu Jia
College of Biological Science and Technology, Minnan Normal University, Zhangzhou 363000, China.
Research Institute of Zhangzhou & Taiwan Leisure Food and Tea Beverage, Zhangzhou 363000, China.
Foods. 2024 Nov 17;13(22):3654. doi: 10.3390/foods13223654.
A fish processed with red vinasse is a type of Fujian cuisine with regional characteristics. In order to monitor the effect of red vinasse on storage quality and shelf life of blue round scad () during storage, the changes in fat content, thiobarbituric acid reactive substances (TBARS), composition of polyunsaturated fatty acids (PUFAs), pH value, texture, and sensory quality were studied at different storage temperatures (4 °C, 25 °C, and 37 °C). By analyzing the correlation between changes in sensory qualities and physical and chemical indexes, a first-order kinetic model and the Arrhenius equation were used to build a shelf-life prediction model for blue round scad during storage. The results showed that processing with red vinasse can significantly reduce the malondialdehyde (MDA) production and the decrease in PUFAs, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) ( < 0.05) during storage. Based on partial least squares regression (PLSR), the storage temperature and time have a significant impact on the PUFA composition in blue round scad, which changed less when the samples were stored at 4 °C and 25 °C, and they had better nutritional composition of fatty acids at lower temperatures. Among the PUFAs, DHA (C22:6n-3) and EPA (C20:5n-3) had higher relative contents and significantly decreased during storage ( < 0.05). Additionally, the processing with red vinasse can slow down the increase in total volatile basic nitrogen (TVB-N) value and pH of blue round scad, maintain the appropriate hardness, elasticity, cohesion and chewability, and improve the overall sensory quality of the fish. In addition, according to the results of model prediction based on TBARS value, the storage shelf life of blue round scad with red vinasse added was 55 d, 2.7 d and 28 h at 4 °C, 25 °C and 37 °C, respectively. The accuracy of the forecast model was high, and the relative errors of the measured values and predicted values were less than 10%. Thus, it not only provided a theoretical basis for the processing and application of red vinasse to Chinese traditional food, but also provided innovative ideas for the safe storage and high-value utilization of blue round scad.
糟鱼是具有地域特色的闽菜。为监测酒糟对蓝圆鲹（）在贮藏期间品质及货架期的影响，研究了不同贮藏温度（4℃、25℃和37℃）下蓝圆鲹脂肪含量、硫代巴比妥酸反应物（TBARS）、多不饱和脂肪酸（PUFA）组成、pH值、质构和感官品质的变化。通过分析感官品质变化与理化指标之间的相关性，利用一级动力学模型和阿伦尼乌斯方程建立了蓝圆鲹贮藏期间的货架期预测模型。结果表明，酒糟处理能显著降低蓝圆鲹贮藏期间丙二醛（MDA）的产生以及多不饱和脂肪酸、二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）的减少量（<0.05）。基于偏最小二乘回归（PLSR）分析，贮藏温度和时间对蓝圆鲹中PUFA组成有显著影响，样品在4℃和25℃贮藏时变化较小，且在较低温度下具有更好的脂肪酸营养组成。在多不饱和脂肪酸中，DHA（C22:6n-3）和EPA（C20:5n-3）相对含量较高，贮藏期间显著下降（<0.05）。此外，酒糟处理能减缓蓝圆鲹总挥发性盐基氮（TVB-N）值和pH的升高，保持适宜的硬度、弹性、凝聚性和咀嚼性，提高鱼的整体感官品质。另外，根据基于TBARS值的模型预测结果，添加酒糟的蓝圆鲹在4℃、25℃和37℃下的货架期分别为55 d、2.7 d和28 h。预测模型准确性较高，测定值与预测值的相对误差小于10%。因此，该研究不仅为酒糟在中式传统食品中的加工应用提供了理论依据，也为蓝圆鲹的安全贮藏和高值化利用提供了创新思路。
