التفاصيل البيبلوغرافية
| العنوان: |
东海区市售大黄鱼鲞的品质分析研究. (Chinese) |
| Alternate Title: |
Analysis of quality indexes of commercial salted large yellow croaker in the East China Sea. (English) |
| المؤلفون: |
陆健航, 李瑞琳, 陈凤美, 刘 宇, 姜 维 |
| المصدر: |
Journal of Food Safety & Quality; Jun2024, Vol. 15 Issue 11, p159-166, 8p |
| Abstract (English): |
Objective To analyze the quality of salted large yellow croaker sold in the East China Sea and explore the correlation between various quality indexes. Methods The quality indexes of 30 salted large yellow croaker samples collected from the East China Sea were measured, and the results were subjected to statistical analysis, principal component analysis and correlation analysis. Results The water content was 51.59%–79.50%, the salt content was 0.38%–14.47%, the thiobarbituric acid reactive substances was 0.79–8.18 mg malondialdehyde/kg, the pH was 6.41–7.07, and the content of total volatile basic nitrogen (TVB-N) was 9.17–45.29 mg/100 g. The water content of 83.3% samples exceeded 60%, the salt content of 16.7% samples exceeded 10%, the fat oxidation level of 33.3% samples exceeded the recommended limit, and the content of TVB-N in one sample exceeded the standard. The total biogenic amine in salted large yellow croaker in East China Sea was 4.39–82.28 mg/kg. The detection rate of cadaverine was 80%, cadaverine was the main biogenic amine causing the total biogenic amine to increase. Principal component analysis showed that TVB-N and putrescine as freshness indexes, and salt and water content as meat composition indexes had significant effects on the quality evaluation of salted large yellow croaker. Correlation analysis showed that the salt and water content, the salt content and pH, the TVB-N content and the content of putrescine, cadaverine, tyramine and total biogenic amine were significantly correlated (P<0.05). Conclusion The commercial salted large yellow croaker is mainly composed of high moisture products. Some samples has some problems such as high salt content, high fat oxidation degree, poor freshness and high biogenic amine content. This paper provides an important reference for quality evaluation and quality control of salted large yellow croaker. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
目的 分析东海区市售大黄鱼鲞的品质, 并探究不同理化指标之间的相关性。方法 采集东海区 30 份市售大黄鱼鲞样本, 测定品质相关理化指标, 并进行统计分析、主成分分析和相关性分析。结果 30 份大 黄鱼鲞的水分含量为 51.59%~79.50%, 盐分为 0.38%~14.47%, 硫代巴比妥酸为 0.79~8.18 mg 丙二醛/kg, pH 为 6.41~7.07, 挥发性盐基氮(total volatile basic nitrogen, TVB-N)含量为 9.17~45.29 mg/100 g, 其中 83.3%的样本 水分含量超过 60%, 16.7%的样本盐分超过 10%, 33.3%的样本脂肪氧化水平超过推荐限值, 1 个样本的 TVB-N 含量超标。市售大黄鱼鲞生物胺总量为 4.39~82.28 mg/kg, 其中尸胺的检出率为 80%, 是导致生物胺总量上升 的主要生物胺。主成分分析结果表明 TVB-N 和腐胺作为新鲜度指标、盐分和水分含量作为鱼肉成分指标对大黄 鱼鲞的品质评价具有显著影响。相关性分析表明大黄鱼鲞盐分与水分含量、盐分与 pH、TVB-N 含量与腐胺、 尸胺、酪胺、总生物胺含量具有显著相关性(P<0.05)。结论 市售大黄鱼鲞以高水分产品为主, 存在盐分高、脂 肪氧化程度高、新鲜度差和生物胺含量高等问题, 为大黄鱼鲞的品质评价和质量控制提供重要参考。 [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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