利用食盐替代物柠檬酸钠制作日本方头鱼盐干品的品质

近年来,随着全球减盐行动的推进,人们对低盐饮食的健康需求日益增长,具备良好风味和外观的低钠盐食品已成为当前的研究热点之一。为适应消费者对健康饮食的需求,本研究利用柠檬酸钠作为食盐替代物制作盐干品,对其品质进行了调查研究。本研究以日本方头鱼为原料,用9%(W/V,质量浓度)食盐(对照组)和柠檬酸钠(实验组)浸渍后风干,制作了高水分半干制品,对表皮颜色和pH值,鱼肉中的Na+浓度、质地、鲜味特征物质IMP、新鲜度指标K值,以及烤制后的感官评价开展了品质研究。结果显示,实验组盐干品表皮红色色度值a*、彩度值C*和pH值显著高于对照组;其肌肉组织中Na+浓度为对照组的39%,且具有较高的持水力,较低的断裂荷重和断裂应力,断裂变形显著高于对照组;同时,IMP和K值等品质指标没有显著差异。烤制后的感官评价结果验证了以上结果,实验组的咸味评分显著低于对照组,在外观评分略高的基础上,咀嚼性、鲜味和总体可接受性等方面没有显著差异。研究表明,用柠檬酸钠代替食盐制作日本方头鱼盐干品,在保证品质的同时,可有效提升表皮色彩,降低Na+含量,是理想的钠盐替代物之一,可为水产品干制加工的工艺改善、口味调节、减少钠盐用量等提供新的思路。

Quality of dried salted red tilefish (Branchiostegus japonicas) using sodium citrate as a salt substitute

Objective] With the promotion of global salt reduction, people"s health needs for low salt diet are increasing in recent years. Low sodium salt food with good flavor and appearance has become one of the research hotspots. In order to adapt the needs of consumers for healthy diet, the present research made dried salted products using sodium citrate as a salt substitute and investigated the quality of the products. Methods] The dried salted products were made from red tilefish by air drying after soaking with 9% (W/V) salt (control group) and sodium citrate (experimental group). The quality of the products was indicated from the color and the pH of skin, Na⁺ concentration, texture, flavor characteristic substance IMP, and freshness index K value of meat, and sensory analysis after baking. Results] In the experimental group, a*, C* and pH of the skin of dried salted fillet samples were significantly higher than that of the control group; the Na⁺ concentration in meat was 39% of that of the control group, which had higher hydraulic capacity, lower breaking force and breaking strength, and its breaking strain was significantly higher than that of the control group; at the same time, there was no significant difference in IMP concentration as umami indexes and K value as fresh index. The sensory analysis results of the experimental group showed significantly lower saltiness score than the control group. On the basis of slightly higher appearance score, there was no significant difference in chewing, umami and overall acceptability. Conclusion] Using sodium citrate instead of salt to make dried salted products of red filefish fillets can effectively inhibit the discoloration of skin and reduce Na⁺ concentration while ensuring the quality parameters. Sodium citrate may be one of the ideal sodium salt substitutes, which can provide new ideas for improving the process, adjusting the taste, and reducing the amount of sodium salt of dried salted aquatic products.