排血对大泷六线鱼的锁鲜增强效应

刘悦朋, 刘俊荣, 蔡琰, 齐琳, 徐昙烨, 田元勇, 曲秦坤

大连海洋大学学报 ›› 2022, Vol. 37 ›› Issue (4) : 668-675.

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大连海洋大学学报 ›› 2022, Vol. 37 ›› Issue (4) : 668-675. DOI: 10.16535/j.cnki.dlhyxb.2021-234

排血对大泷六线鱼的锁鲜增强效应

  • 排血对大泷六线鱼的锁鲜增强效应
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Effects of bleeding on quality enhancement for freshness-locked in rock greenling Hexagrammos otakii

  • LIU Yuepeng, LIU Junrong*, CAI Yan, QI Lin, XU Tanye, TIAN Yuanyong, QU Qinkun
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摘要

为探究排血处置对锁鲜效果的增强效应,将健康活体大泷六线鱼Hexagrammos otakii(体质量300~400 g)分为3个处理组,常规锁鲜组即断髓速杀后立即冰水排血并冷却(poor-bled,PB),增强锁鲜组即断髓速杀后先进行常温排血,随即进行冰水冷却(well-bled,WB),另设窒息组(none-bled,NB)为市售鲜品品质对照,2个锁鲜组各自分两部分,一部分覆冰保存用于死后僵直进程的观察,另一部分置于4 ℃下贮藏用于冷藏稳定性分析,通过监测ATP、糖原及僵直进程等指标,结合感官分析对鱼品品质进行评估。结果表明:鱼体冷却前增加常温水排血处理环节,可显著改善排血效果,即增强锁鲜WB组的平均排血量显著高于常规锁鲜PB组(P<0.05),二者分别为(8.6±3.1)、(5.7±2.3) g/ind.;增强排血效果可以显著推迟死后僵直进程的各个阶段,冰藏期间,WB组僵直发生的时间比PB组晚约4 h,且WB组解僵发生的时间也相对晚约6 h;增强排血呈现更优越的冷藏稳定性;ATP及其关联物分析发现,WB组对于ATP有较好的保存作用,在冷藏12 h后,WB组的ATP含量为1.20 μmol/g,而PB组仅为0.58 μmol/g;增强排血处理可显著提升鱼品感官品质,冷藏期间,WB组鱼腹腔内腹部肌肉呈光亮的银白色,零排血的NB组鱼腹部肌肉有明显的淤血,而PB组鱼腹部肌肉白度介于二者之间。研究表明,增加常温水处置能够有效促进鱼体排血,且在冷藏稳定性和感官品质等方面均呈显著的锁鲜增强效应。

Abstract

 In order to explore enhancement effect of bleeding treatment on freshness-locked effect, the healthy living rock greenling Hexagrammos otakii were bleeding for 10 min by spinal cord cut and then kept in ice water cooling (well-bled, WB), and in conventional water cooling immediately after the spinal cord cut (poor-bled, PB) and the healthy living rock greenling was not bled as suffocation group (none-bled, NB). The two freshness locked groups were divided into two parts, one part was stored with ice for the observation of the characteristics of post mortem rigor mortis process, and the other part was placed in a 4 ℃ environment for cold storage stability analysis. The fish quality was evaluated by monitoring the biochemical indicators including contents of ATP and glycogen and rigor mortis process, combined with sensory analysis. Results showed that addition of room temperature water bleeding treatment before the fish body cooled led to significantly improve the bleeding effect: there was significantly higher average blood output of the enhanced freshness locked in group WB (8.6 g/ind.±3.1 g/ind.) than that in the conventional freshness-locked group PB (5.7 g/ind.±2.3 g/ind.)(P<0.05), enhanced bleeding showing superior cold storage stability. The various stages of the process of post-mortem rigor mortis were significantly delayed by enhanced bleeding effect can. During ice storage, the initial time of rigor mortis was about 4 hours later in the group WB than that in the group PB, and the time of rigor off was also about 6 hours later in the group WB. There was better preservation effect on ATP in the group WB, with ATP content of 1.20 μmol/g in the group WB, and only 0.58 μmol/g in the group PB 12 hours after chilled storage. Enhanced bleeding treatment resulted in significant improvement of the sensory quality of fish. During chilled storage, the abdominal muscles in the group WB showed bright silvery white in color, and the abdominal muscles in the group NB with none blood discharge had obvious extravasated blood, with mediate in the whiteness of the abdominal muscles in the group PB. In summary, the disposal of room temperature water can effectively promote the bleeding of the fish, and significant freshness-locked effect in terms of cold storage stability and sensory quality.

关键词

大泷六线鱼 / 排血 / 鲜度品质 / 锁鲜

Key words

Hexagrammos otakii / bleeding / freshness quality / freshness-lock

引用本文

导出引用
刘悦朋, 刘俊荣, 蔡琰, 齐琳, 徐昙烨, 田元勇, 曲秦坤. 排血对大泷六线鱼的锁鲜增强效应[J]. 大连海洋大学学报, 2022, 37(4): 668-675 https://doi.org/10.16535/j.cnki.dlhyxb.2021-234
LIU Yuepeng, LIU Junrong, CAI Yan, QI Lin, XU Tanye, TIAN Yuanyong, QU Qinkun. Effects of bleeding on quality enhancement for freshness-locked in rock greenling Hexagrammos otakii[J]. Journal of Dalian Fisheries University, 2022, 37(4): 668-675 https://doi.org/10.16535/j.cnki.dlhyxb.2021-234
中图分类号: S 983   

基金

国家重点研发计划“蓝色粮仓科技创新”项目(2018YFD0901001)

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