非钠盐部分替代NaCl对低盐青鱼品质的影响

Effect of Partial Substitution of NaCl by Non-Sodium Salts on the Quality of Low-Salt Black Carp

摘要:

作者比较了不同非钠替代盐在低盐青鱼（Mylopharyngodon piceus）腌制过程中的减钠效果，筛选出适用于青鱼的替代盐种类及替代比例。以新鲜青鱼为原料，研究在20%、50%的替代比例下，氯化钾（KCl）、乳酸钾（KL）、咸味肽和KCl、KL复配对青鱼脂肪氧化、蛋白质降解、感官评分等指标的影响。结果表明：KCl替代组的青鱼水分质量分数、pH下降，鱼肉硬度较高，但色泽较对照组无显著差异（P>0.05），50% KCL替代组的脂肪氧化效果明显但总盐质量分数偏高，20% KCL替代组的鱼肉生物胺质量分数、TVB-N值减少，感官评分最高；KL替代组的青鱼水分质量分数、pH、脂肪质量均分数均下降，20% KL替代组的鱼肉脂肪氧化明显且总盐质量分数偏高，TVB-N值、色泽、生物胺质量分数与对照组无显著差异（P>0.05）；咸味肽替代组的青鱼脂肪质量分数较高，鱼肉安全性差且风味、气味、可接受度较低；KCl、KL替代组抑制鱼肉脂肪氧化的效果最好，但鱼肉酪胺质量分数较高；KCl、KL替代组中柠檬酸的添加使鱼肉pH下降，鱼肉偏酸。综合分析，KCl为青鱼最佳替代盐且最佳替代比例为20%。

Abstract:

The author compared the salt-reduction effect of different non-sodium substitute salts in the process of low-salt black carp （Mylopharyngodon piceus） curing, and selected the suitable types and substitution ratios of these salts. Using fresh black carp as raw materials, the effects of potassium chloride (KCl), potassium lactate (KL), salty peptide, and the combination of KCl and KL on the indicators of fat oxidation, protein degradation and sensory scores of black carp curing were studied at substitution ratios of 20% and 50%.The results indicated that: in KCl replacement group, the moisture mass fraction and pH of black carp decreased, and the hardness of the fish meat increased, but the colour was not significantly different from the control group (P>0.05). The fat oxidation effect in the 50% KCl replacement group was significant, but the total salt mass fraction was relatively high. In the 20% KCl replacement group, the biogenic amine mass fraction and TVB-N value of fish meat were reduced, and the highest sensory score was achieved. In the KL replacement group, the moisture mass fraction, pH, and fat mass fraction of black carp decreased. In the 20% KL replacement group, the fat oxidation of the fish meat was more pronounced, but the total salt mass fraction was higher. There were no significant differences between TVB-N value, colour and biogenic amine mass fraction compared to the control group (P>0.05). In the salty peptide replacement group, the fat mass fraction of black carp was higher, the safety of the fish meat was lower, and its flavor, odor and acceptability were poorer. The KCl and KL replacement group exhibited the best effect of inhibiting fat oxidation of the fish meat, but tyramine mass fraction was higher. The addition of citric acid in the KCl and KL replacement group decreased the pH of the fish meat, making it more acidic. Based on the overall analysis, KCl was identified as the best alternative salt for black carp, with the optimal substitution ratio being 20%.