Page 131 - 《食品科学技术学报》2020年第5期

1 2 6 食品科学技术学报摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 2020 年 9 月

baked Jinsuoshi gradually faded and the sensory quality was improved. In the late stage of storage, the
taste became more mellow, but the freshness and sharpness of aroma slightly decreased, so the score of
sensory quality first increased and then slightly decreased. The highest sensory quality score was obtained
in lightly baked Jinsuoshi after 6 months storage, and in mediumly baked Jinsuoshi after 8 months
storage. In conclusion, the rational storage is beneficial to improve the sensory qualities of Wuyi rock
tea.
Keywords: Wuyi rock tea; Jinsuoshi tea; storage time; biochemical component; sensory quality

(责任编辑:叶红波)
詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬
(上接第 108 页)

Effects of Different Levels of Salt Addition on Quality of
Grass Carp During Cold Storage

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GUAN Rui,摇 LI Lin,摇 WANG Jianhui ,摇 MENG Rong,摇 HUANG Yiqun
(School of Chemistry and Food Engineering, Changsha University of Science and Technology,
Changsha 410114, China)

Abstract: The muscle from the back portion of grass carp was used to investigate the effects of different
levels of salt addition (mass fraction 0% , 0郾 5% , 2郾 5% , 5郾 0% ) on the quality of grass carp during
cold storage (1, 6, 13 d at 0 益). The results from two鄄way analysis of variance indicated that both
storage time and salt content significantly affected the pH value as well as the amounts of malondialdehyde
and total volatile base nitrogen in fish muscle ( P < 0郾 05), and these two factors had no significant
interaction effect on the pH value and malondialdehyde content. In comparison with the control group
without salt, the addition of 2郾 5% and 5郾 0% salt led to significant reduction in pH values and increase
of malondialdehyde content by 28% - 189% and 120% - 322% , respectively, which exerted pro鄄
oxidative effects. However, the addition of 0郾 5% salt resulted in a reduction of malondialdehyde content
by 18% - 31% in the fish muscle after cold storage for 6 d or 13 d and showed inhibiting effects for lipid
*
oxidation. The salt concentration and storage time had minor effects on the color of fish muscles (L ,
*
*
a , b values). The increase of total volatile base nitrogen levels in the fish muscle during cold storage
2
fitted well with the first order reaction function ( R = 0郾 970 1 - 1), and the reaction rate constant
- 1
(0郾 049 8 - 0郾 089 4d ) was decreased with increasing concentration of salt.
Keywords: grass carp; white muscle; cold storage; salt treatment; quality characteristics

(责任编辑:李摇 宁)