本文選題：封鳊魚 + 營(yíng)養(yǎng)品質(zhì)��； 參考：《合肥工業(yè)大學(xué)》2017年碩士論文

【摘要】：本論文分析評(píng)價(jià)了封鳊魚的營(yíng)養(yǎng)學(xué)特性,研究了加工過程中的理化指標(biāo)和食品安全性,并分離鑒定了揮發(fā)性風(fēng)味成分,最后對(duì)防腐工藝進(jìn)行了初步研究。研究結(jié)果可為進(jìn)一步提高封鳊魚產(chǎn)品的穩(wěn)定性、安全性及延長(zhǎng)貨架期提供重要理論依據(jù)。首先,比較了封鳊魚和新鮮鳊魚的營(yíng)養(yǎng)成分。同新鮮鳊魚相比,封鳊魚的水分含量下降(57.78%),而蛋白質(zhì)(33.17%)、脂肪(3.64%)和灰分(4.52%)含量增加。在腌制過程中,封鳊魚的氯化鈉含量逐漸升高,但含量較低,僅為2.85%,是一種低鹽腌制品。游離氨基酸含量增加了約2.5倍,且鮮味氨基酸含量增加明顯。同新鮮鳊魚相比,封鳊魚的飽和脂肪酸含量增加,不飽和脂肪酸含量降低,尤其是單不飽和脂肪酸含量降低明顯。封鳊魚魚肉中礦物質(zhì)和微量元素的含量較豐富,如鈉、磷、鎂、鐵、鋅、鈣等。其次,研究了封鳊魚腌制期間理化性的變化,分析了食品安全性。封鳊魚在腌制第5天時(shí),TVB-N含量已達(dá)到輕微腐敗標(biāo)準(zhǔn);期間封鳊魚脂肪氧化酸敗,使封鳊魚的品質(zhì)有所下降,但仍在可接受范圍內(nèi)。封鳊魚在腌制過程中,硬度、凝聚性和咀嚼度,隨著腌制時(shí)間增長(zhǎng)而增加,彈性、黏性和恢復(fù)性隨著腌制時(shí)間的增長(zhǎng)而減少。封鳊魚在腌制過程中,氨基態(tài)氮含量增加,表明在腌制過程中封鳊魚的鮮味物質(zhì)含量顯著增加;pH值先降后增;封鳊魚腌制前期水分活度下降速度較快,在后期均逐漸趨向平衡,腌制96h后水分活度在0.8左右,能有效抑制細(xì)菌的生長(zhǎng)繁殖。封鳊魚在腌制過程中,亞硝酸鹽含量逐漸增加,最終含量23.95 mg/kg,含量在安全范圍內(nèi)(30 mg/kg);經(jīng)過腌制之后封鳊魚中的生物胺含量都大幅上升,但仍遠(yuǎn)低于國(guó)家限量標(biāo)準(zhǔn)。再次,采用頂空固相微萃取方法分離了封鳊魚、新鮮鳊魚、熟封鳊魚和填充進(jìn)封鳊魚腹中的臘肉中的揮發(fā)性氣體,并通過氣質(zhì)聯(lián)用儀進(jìn)行定量分析。共檢測(cè)出94種揮發(fā)性物質(zhì),包括醛、醇、硫化物、芳香族化合物等物質(zhì)被定量。在封鳊魚中,醛(29.56%),醇(15.96%)和硫化物(13.77%)是含量最多的揮發(fā)性氣體。氣味活度值(OAV)被用來表征揮發(fā)性氣體的風(fēng)味貢獻(xiàn)度。在鳊魚中有16種主要的活性氣體被鑒定為主要的風(fēng)味活性物質(zhì)(OAV10)。結(jié)果表明,癸醛對(duì)封鳊魚風(fēng)味貢獻(xiàn)度最高,表明出封鳊魚中獨(dú)特的風(fēng)味。通過發(fā)酵和風(fēng)干工藝,新鮮鳊魚中的魚腥味、脂肪味、草腥味減弱,而蠟香味、柑橘香、花香味增強(qiáng)。填塞進(jìn)鳊魚腹中的臘肉主要貢獻(xiàn)了油脂味、水果香、奶酪香、脂肪味,這可能是封鳊魚獨(dú)特香味的主要原因。最后,檢測(cè)了封鳊魚腌制期間優(yōu)勢(shì)腐敗菌,并針對(duì)性的選用了廣譜防腐保鮮劑茶多酚和抑制乳酸菌效果較好的乳酸鏈球菌素進(jìn)行后續(xù)防腐試驗(yàn)。封鳊魚腌制過程同時(shí)存在乳酸菌、微球菌與葡萄球菌和酵母菌,并且乳酸菌是優(yōu)勢(shì)發(fā)酵菌。不同濃度茶多酚和Nisin浸泡后的封鳊魚保藏期間鮮度K值、TVB-N值和菌落總數(shù)相對(duì)于空白組均能有效抑制細(xì)菌繁殖,從而延長(zhǎng)封鳊魚常溫保藏貨架期,且隨濃度增加效果更佳顯著。其中,Nisin處理組在鮮度K值、TVB-N值和菌落總數(shù)指標(biāo)上效果均好于茶多酚處理組。
[Abstract]:This paper analyzed and evaluated the nutrition characteristics of bream, studied the physical and chemical indexes and food safety during processing, and separated and identified the volatile flavor components. Finally, the preliminary study on the anticorrosion technology was carried out. The results can provide an important theory for further improving the stability, safety and shelf life of the bream products. First, the nutrients of bream and fresh bream were compared. Compared with fresh bream, the water content of the bream decreased (57.78%), while the protein (33.17%), fat (3.64%) and ash (4.52%) increased. In the pickling process, the content of sodium chloride increased gradually, but the content was low, only 2.85%. It was a kind of low salt marinade. The content of free amino acids increased by about 2.5 times, and the content of fresh amino acids increased obviously. Compared with fresh bream, the content of saturated fatty acids in bream increased, the content of unsaturated fatty acids decreased, especially the content of monounsaturated fatty acids decreased obviously. The content of mineral and trace elements in bream fish was rich, such as sodium, phosphorus, magnesium and iron. Secondly, the changes of physicochemical properties of marinacking during the pickling of bream were studied and food safety was analyzed. When the bream was pickled for fifth days, the content of TVB-N had reached the standard of slight corruption. During the period, the quality of the bream was reduced, but the quality of the bream was decreased, but it was still within the acceptable range. As the curing time increased, the elasticity, viscosity and restorability decreased with the increase of curing time. The content of amino nitrogen in the marinade was increased in the marinade process, indicating that the content of fresh substances in the marinade increased significantly during the pickling process; the pH value decreased first and then increased; the water activity decreased at the early stage of the marinade of bream. Fast, gradually balanced in the later period, the water activity of pickled 96h was about 0.8, which could effectively inhibit the growth and reproduction of bacteria. During the pickling process, the content of nitrite increased gradually, the final content was 23.95 mg/kg, and the content was in the safe range (30 mg/kg). In addition, the headspace solid phase microextraction (SPME) was used to separate the volatile gases from bream, fresh bream, cooked bream, and stuffed bream bacon in the belly of bream, and the quantitative analysis was carried out by GC-MS. 94 volatile substances, including aldehydes, alcohols, sulfides and aromatic compounds, were detected. Quantitative. In bream, aldehyde (29.56%), alcohol (15.96%) and sulfide (13.77%) are the most volatile gases. The odor activity value (OAV) is used to characterize the flavor contribution of volatile gases. In bream, 16 major active gases are identified as the main flavor active substance (OAV10). The results show that Decal aldehyde has the flavor of bream. It has the highest contribution, indicating the unique flavor of the bream. Through the fermentation and drying process, the fishy smell, the fat taste, the smell of the grass in the fresh bream weaken, while the wax fragrance, the citrus fragrance and the flower smell are enhanced. The bacon stuffed into the bream fish belly mainly contributes the oil flavor, the fruit aroma, the cheese fragrance and the fat taste, which may be the main flavor of the bream. For the reasons. Finally, the predominant spoilage bacteria were detected during the marinated bream, and the wide spectrum preservative preservative tea polyphenols and the better effect of Lactobacillus lactobacillus were used to carry out subsequent anticorrosion tests. The process of marinated bream was also characterized by lactic acid bacteria, Micrococcus and Staphylococcus and yeast, and the advantages of lactic acid bacteria were the advantages. The fresh degree K value, TVB-N value and total number of colonies of the bream after soaking with different concentration of tea polyphenols and Nisin can effectively inhibit the propagation of bacteria, thus prolonging the shelf life of the bream at normal temperature, and the effect is better with the increase of concentration. Among them, the K value, TVB-N value and total colony total index of the Nisin treatment group are in the K value. The effect is better than the tea polyphenols treatment group.

【學(xué)位授予單位】：合肥工業(yè)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：TS254.1

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