摘要
本课题研究了鲐鱼的不同鲜度的原料、真空包装与普通包装、-10℃与-18℃保藏温度、去头脏的鲜制品与腌制品等不同的加工保藏条件对制品的质量变化和保藏期限的影响。结果表明:在-10℃、-18℃保藏温度下,影响和决定鲐鱼制品质量变化和保藏期限的主要因素是脂肪的氧化酸败。各不同加工保藏条件中对制品质量和保藏期限影响最大的是制品的包装、原料鲜度和保藏温度。普通包装和低鲜度原料制品的保藏期低于2～3个月,POV值高达100～200meq/kg。真空包装、高鲜度原料和保藏在-18℃的保藏期最长可达到6个月以上,其POV值低于40meq/kg。其他具有不同包装方法和原料鲜度产品的保藏期则介于2～6个月之间。鲜制品与腌制品无明显影响。
The effest of various processing and storage conditions, such as variousraw material in freshness, vacuum and ordinary packaging, storage temperatures at -10℃and -18℃, freshy and pickled eviscerated and deheaded products, on quality and storagelife of mackerel products were studied through sensory analysis, POV and TVB-N mea-surements. The experimental results showed that the rancidity resulted from lipid oxida-tion was the main factors for the loss in quality and storage life of mackerel products atstorage temperatures of -10℃ and -18℃. However, a depression in original flavor andslight increase in TVB-N value occurred in the products. Moreover, it was found that thepackaging in vacuum or in air, degree of freshness in raw material and storage tempe-rature were the most important parameters affecting the quality loss and storage life ofthe products in various storage conditions. As the products prepared from rawmaterial of less freshness, packed in ordinary pouch and stored at -10℃ exhibited thestorage life of two to three months and the high POV value 100-200 meq/kg, whereasthe products prepared with highly fresh mackerel, packed in vacuum pouch and stored at-18℃ showed the longer storage life of 6 months and the low POV level below 40 meq/kg. It is quite evident that in order to keep the mackerel products in good quality and long storage life, the products should be prepared from highly fresh material, packedin vacuum pouch and stored at low temperature not higher than -18℃.
出处
《上海水产大学学报》
CSCD
1993年第2期119-128,共10页
Journal of Shanghai Fisheries University
基金
上海市水产局1989-1992年科学技术开发基金项目"鲐(鱼参)鱼加工产品的质量检定和保质期的研究"的子课题之一
