调理鱼制品“蒜瓣肉”的结构表征与评价

Characterization and Evaluation of the “Garlic Clove” Meat Structure in Processed Fish Products

摘要:

以草鱼为研究对象，通过控制食盐添加量、调理温度和调理时间制备出12组不同调理程度的鱼片，综合运用感官评价、质构分析及组织结构特征分析，描述调理鱼片“蒜瓣肉”结构特征，建立调理鱼片“蒜瓣肉”结构评价标准。结果表明，制备的12组调理鱼片的感官评分、质构特性、组织形态存在显著差异（P<0.05）。通过控制调理食盐添加量、调理温度和调理时间，可制备出具有典型“蒜瓣肉”结构的调理鱼片。调理鱼片“蒜瓣肉”结构感官评分与质构参数中的硬度值和粘附性值呈显著正相关性（P<0.05），而与肌纤维面积呈极显著负相关性（P<0.01），具有优良“蒜瓣肉”结构的调理鱼片的质构和组织结构参数为：硬度2 600~3 300 g、弹性0.56~0.74、咀嚼性600~1 300 g，回复性0.24~0.32，粘附性240~350 g•sec，肌纤维面积24 000~32 000 μm2，肌间距离16~21 μm。该研究有望为调理鱼片“蒜瓣肉”结构的合理评价及可控制备提供技术参考。

Abstract:

Twelve grass carp fish fillets, with different degrees of processing, were prepared by controlling the amount of salt added, processing temperature, and processing time. Through comprehensive use of sensory evaluation, texture analysis, and tissue structure characterization, the characteristics of the “garlic clove” meat structure in processed fish fillets were described and criteria were established for their structural evaluation. Significant differences were observed among the sensory scores, textural properties, and tissue morphologies of the 12 groups of processed fish fillets. Processed grass carp fillets with a typical” garlic clove” meat structure can be prepared by controlling the amount of added salt, processing temperature, and processing time. The sensory score of the “garlic clove” meat structure in processed fish fillets was positively correlated with the textural parameters like hardness and adhesiveness (P<0.05), and negatively correlated with muscle fiber area (P<0.01). The texture and tissue structure parameters of processed fish fillets with excellent “garlic clove” meat structure were as follows: hardness 2 600~3 300 g, elasticity 0.56~0.74, chewiness 600~1 300 g, resilience 0.24~0.32, adhesiveness 240~350 g•sec, muscle fiber area 24 000~32 000 μm2, and intermuscular distance 16~21 μm. This data provides a technical reference for the reasonable evaluation and controllable preparation of fish fillets with “garlic clove” meat structure.