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 本研究旨在探究热熏工艺处理后养殖鮸鱼（meagre）的品质与营养变化。研究采用热熏法处理鮸鱼，将所得熏鱼加工为鱼片，经真空包装后置于冰箱冷藏保存。化学成分分析结果显示，该鱼种脂肪含量较低；尤为突出的是，鮸鱼的多不饱和脂肪酸（Polyunsaturated Fatty Acid，PUFA）含量极高，对照组可达35.53%。贮藏期间，研究人员对其脂肪酸组成变化，以及化学、感官与微生物学层面的品质变化进行了分析。就所表征的化学品质而言，鲜样与热熏样在贮藏期间的pH值、硫代巴比妥酸值（TBA）及三甲胺（TMA）均未超出限值：鲜样的对应数值分别为6.25、0.44 mgMDA/kg与4.50 mg/100g，热熏样则分别为6.23、1.12 mgMDA/kg与5.57 mg/100g；但热熏样品在贮藏至第56天时，其挥发性盐基氮（TVB-N）值达到39.50 mg/100g，超出限值。根据水产食品微生物学限值标准，鲜样与热熏样分别在贮藏至第7天与第35天时，便丧失了食用价值。综合各项品质分析结果，尤其是感官分析结果，可知鮸鱼适用于热熏加工工艺。