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Effects of Red Vinasse on Physicochemical Qualities of Blue Round Scad (Decapterus maruadsi) During Storage, and Shelf Life Prediction

文献类型： 外文期刊

作者： Xue, Shan 1 ; Chen, Shuyi 1 ; Liu, Bohu 1 ; Liu, Jia 5 ;

作者机构： 1.Minnan Normal Univ, Coll Biol Sci & Technol, Zhangzhou 363000, Peoples R China

2.Res Inst Zhangzhou, Zhangzhou 363000, Peoples R China

3.Taiwan Leisure Food & Tea Beverage, Zhangzhou 363000, Peoples R China

4.Zhangzhou Food Sci Res Inst, Zhangzhou 363000, Peoples R China

5.Guizhou Acad Agr Sci, Guiyang 550006, Peoples R China

关键词： red vinasse; blue round scad (Decapterus maruadsi); storage; physicochemical quality; shelf life

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2024 年 13 卷 22 期

页码：

收录情况： SCI

摘要： A fish processed with red vinasse is a type of Fujian cuisine with regional characteristics. In order to monitor the effect of red vinasse on storage quality and shelf life of blue round scad (Decapterus maruadsi) during storage, the changes in fat content, thiobarbituric acid reactive substances (TBARS), composition of polyunsaturated fatty acids (PUFAs), pH value, texture, and sensory quality were studied at different storage temperatures (4 degrees C, 25 degrees C, and 37 degrees C). By analyzing the correlation between changes in sensory qualities and physical and chemical indexes, a first-order kinetic model and the Arrhenius equation were used to build a shelf-life prediction model for blue round scad during storage. The results showed that processing with red vinasse can significantly reduce the malondialdehyde (MDA) production and the decrease in PUFAs, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (p < 0.05) during storage. Based on partial least squares regression (PLSR), the storage temperature and time have a significant impact on the PUFA composition in blue round scad, which changed less when the samples were stored at 4 degrees C and 25 degrees C, and they had better nutritional composition of fatty acids at lower temperatures. Among the PUFAs, DHA (C22:6n-3) and EPA (C20:5n-3) had higher relative contents and significantly decreased during storage (p < 0.05). Additionally, the processing with red vinasse can slow down the increase in total volatile basic nitrogen (TVB-N) value and pH of blue round scad, maintain the appropriate hardness, elasticity, cohesion and chewability, and improve the overall sensory quality of the fish. In addition, according to the results of model prediction based on TBARS value, the storage shelf life of blue round scad with red vinasse added was 55 d, 2.7 d and 28 h at 4 degrees C, 25 degrees C and 37 degrees C, respectively. The accuracy of the forecast model was high, and the relative errors of the measured values and predicted values were less than 10%. Thus, it not only provided a theoretical basis for the processing and application of red vinasse to Chinese traditional food, but also provided innovative ideas for the safe storage and high-value utilization of blue round scad.

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