Quality changes in reared, hot-smoked meagre (Argyrosomus regius Asso, 1801) during chill storage at 4 ± 1 °C

Abstract The aim of this study was to investigate quality and nutritional changes in reared meagre after the use of hot smoking technology. Hot smoking method was applied to the meagre and the resulting smoked fish were used to produce fillets, which were stored in refrigerator after being vacuum packed. As a result of chemical component analysis, it was seen that the fat content was low. In particular, the PUFA contents of meagre were found to be very high (35.53% Control). During storage, changes in fatty acid composition and the chemical, sensory and microbiological changes were analyzed. In terms of the chemical quality indicated, pH, TBA and TMA values didn’t exceed limit values during the storage of both fresh (6.25, 0.44 mgMDA/kg and 4.50 mg/100g) and hot smoked fish (6.23, 1.12 mgMDA/kg,5.57mg/100g respectively), but the TVB-N value exceeded limit values at day 56 of storage for hot smoked samples (39.50mg/100g). According to microbiological limit values accepted for seafood fresh and hot smoked meagre lost consumption characteristics after day 7 and day 35 of storage, respectively. Meagre was determined to be appropriate for the hot smoking process, based on the quality analyses, especially sensory analyses.

摘要 本研究旨在探究热烟熏制技术应用后养殖鮸鱼（meagre）的品质与营养变化。研究采用热烟熏制工艺处理鮸鱼，将所得烟熏鱼制备为鱼片，经真空包装后冷藏储存。化学成分分析结果显示，其脂肪含量较低，其中多不饱和脂肪酸（PUFA）含量尤为突出，对照组（Control）可达35.53%。储存期间，本研究对脂肪酸组成的变化，以及化学、感官与微生物学层面的品质变化展开了分析。就所检测的化学品质指标而言，新鲜鮸鱼与热烟熏制鮸鱼在储存过程中的pH值、硫代巴比妥酸值（TBA）及三甲胺（TMA）均未超出限值：新鲜组对应指标分别为6.25、0.44 mgMDA/kg与4.50 mg/100g，热烟熏制组分别为6.23、1.12 mgMDA/kg与5.57 mg/100g；但热烟熏制样品在储存第56天时，挥发性盐基氮（TVB-N）值达到39.50 mg/100g，超出标准限值。根据水产食品公认的微生物学限值标准，新鲜与热烟熏制鮸鱼分别在储存第7天、第35天后丧失食用品质。综合各项品质分析结果，尤其是感官分析结果，可知鮸鱼适宜采用热烟熏制工艺进行加工。