王泽富,陈春蓓,陈晓思,高梓亮,孙钦秀,魏帅,夏秋瑜,韩宗元,刘阳,夏文,肖乃勇,殷燕涛,刘书成

• 1:广东海洋大学食品科技学院/广东省水产品加工与安全重点实验室/广东省海洋生物制品工程实验室/广东省海洋食品工程技术研究中心/水产品深加工广东普通高等学校重点实验室
• 2:大连工业大学海洋食品精深加工关键技术省部共建协同创新中心

摘要(Abstract)：

【目的】研究不同减盐腌制方法对卵形鲳鯵（Trachinotus ovatus）品质、蛋白质和脂质氧化的影响，为减盐“一夜埕”产品的开发提供参考依据。【方法】使用干腌法、湿腌法、高压静电场腌制法三种不同减盐方法腌制的卵形鲳鲹，测定盐含量、水分含量及分布、离心损失、蒸煮损失、质构、色泽、感官评价、硫代巴比妥酸值、过氧化值、羰基、巯基等指标。【结果】湿腌、高压静电场辅助腌制、干腌组产品盐质量分数分别为1.56%、1.44%、1.33%，其中湿腌组显著高于其他两组（P<0.05）。湿腌组离心损失和蒸煮损失最大（13.98%和6.38%）且显著高于其他组。干腌组、湿腌组和高压静电场腌制组弹性分别为0.18、0.14和0.20 mm，咀嚼性分别为35.34、28.69和43.04；相比于湿腌组，高压静电场腌制组弹性和咀嚼性分别增加40.37%和50.03%。干腌组亮度值（L*）为30.63，显著低于其他两组；湿腌组红度（a*）值最高，干腌次之，电场辅助腌制最低；湿腌组和高压静电场腌制组黄度（b*）值分别为2.23和2.26，显著高于干腌组（0.33）；干腌组与高压静电场辅助腌制组咸味评分优于湿腌组，高压静电场腌制组风味评分更高，总体可接受度更好。高压静电场腌制组的巯基质量摩尔浓度为67.02 nmol/mg，显著高于干腌组和湿腌组（59.80、49.51 nmol/mg,P<0.05）。高压静电场腌制组TBA值（1.67 mg/kg）显著低于干腌组和湿腌组（3.44、2.55 mg/kg,P<0.05）。【结论】与其他两种减盐腌制方式相比，高压静电场辅助腌制可显著提升减盐卵形鲳鲹的保水性，改善卵形鲳鲹的弹性和咀嚼性，抑制脂质和蛋白质氧化，可用于减盐卵形鲳鲹加工。

关键词(KeyWords)： 卵形鲳鲹;减盐腌制方法;蛋白质氧化;脂质氧化;品质

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发计划（2023YFD2401404）;; 广东省自然科学基金（2023A1515110246）;; 广东海洋大学科研启动项目（060302042108）

作者(Author): 王泽富,陈春蓓,陈晓思,高梓亮,孙钦秀,魏帅,夏秋瑜,韩宗元,刘阳,夏文,肖乃勇,殷燕涛,刘书成

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