醋酸联合环糊精对预制大马哈鱼品质的影响OA

To enhance the flavor and quality of pre-prepared Oncorhynchus keta(chum salmon),a wet-curing process was employed.Single-factor experiments were conducted to screen the optimal mass fractions of acetic acid and β-cyclodextrin(β-CD),followed by combination experiments at different mass ratios.The synergistic effects of acetic acid combined with β-CD on pre-prepared chum salmon were evaluated by analyzing changes in yield,moisture content,shear force,water distribution,color difference,electronic nose responses,trimethylamine(TMA)content,thiobarbituric acid reactive substances(TBARS)value,and sensory scores.The results showed that at an acetic acid mass fraction of 1.5%,the yield and moisture content of the pre-prepared chum salmon reached 70.2%and 61.24%,respectively,with the lowest shear force(2.6 N)and TBARS value(0.375 mg/kg),indicating the optimal treatment condition.At a β-CD mass fraction of 1.5%,the yield,moisture content,and shear force were 84.69%,73.8%,and 3.32 N,respectively,with a TBARS value of only 0.52 mg/kg,demonstrating the best improvement in fish quality.For the combination treatments at different mass ratios,no significant differences were observed in shear force,color,or TBARS values among the groups.The 1∶2 ratio group exhibited a higher yield(76.4%),with moisture content and shear force of 73.00%and 4.36 N,respectively,and a TMA content of only 13.1 mg/kg,indicating the optimal synergistic effect.This study provides a theoretical basis and technical reference for flavor preservation and quality improvement during the processing of freshwater fish products.