复合嫩化处理对鮸鱼片质构特性及风味品质的影响

The effects of composite tenderization treatments on the texture and flavor characteristics of Miichthys miiuy fillets

摘要:

为解决鮸鱼在加工贮藏中易出现质构劣化、持水性下降等问题，提升鮸鱼片加工品质与市场竞争力。以鮸鱼片为对象，通过单因素实验探究谷氨酰胺转氨酶（TG酶）、木瓜蛋白酶、聚谷氨酸、海藻糖、纤维素、β-葡聚糖添加量及处理时间对鱼片质构与感官特性的影响，优化嫩化加工工艺，并结合气相色谱-离子迁移谱（GC-IMS）分析不同处理方式下鱼片挥发性风味物质变化,筛选关键风味化合物，明确相关性。相较于磷酸盐处理（咀嚼性为1.13 mJ），最优化处理使鱼片的咀嚼性由11 mJ下降至0.57 mJ，硬度下降了89.1 %，最优化处理鮸鱼鱼片的嫩化效果显著大于磷酸盐处理。实验确定的最优工艺可有效改善鮸鱼片质构与风味，为鮸鱼片工业化加工提供科学依据。

Abstract:

Miichthys miiuy is a high-protein, low-fat marine species of significant economic value. However, its fillets are highly susceptible to textural deterioration, reduced water-holding capacity, and flavour degradation during processing and storage, severely limiting product quality and market value. Traditional phosphate treatments offer partial quality improvement but carry health concerns and mask flavour. To develop an eco-friendly, efficient tenderising process that synergistically enhances texture and flavour, addressing the textural deterioration and reduced water-holding capacity issues during processing and storage, thereby elevating the processing quality and market competitiveness of Miichthys miiuy fillets. Using Miichthys miiuy fillets as subjects, this study employed single-factor experiments were conducted to investigate the effects of glutamine transaminase (TG enzyme), papain, polyglutamic acid, trehalose, cellulose, β-glucan addition levels, and processing time on fillet texture and sensory characteristics. The tenderization processing technique was optimized, and gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the changes in volatile flavor compounds under different treatments, identify key flavor compounds, and clarify their correlations. Compared to phosphate treatment (chewiness:1.13 mJ), the optimized process reduced chewiness from 11 mJ to 0.57 mJ and decreased hardness by 89.1%. The tenderizing effect of the optimized process on croaker fillets was significantly greater than that of phosphate treatment. The optimized process established in this study not only significantly outperforms conventional phosphate treatment in terms of texture improvement but also precisely modulates the profile of volatile flavor compounds, effectively masking fishy off-notes while enhancing characteristic desirable aromas. This dual functionality enables a comprehensive enhancement of Miichthys miiuy fillet quality and provides a scientific foundation for its industrial-scale processing.