摘要
采用常规新鲜度评价方法研究草鱼在0℃贮藏过程中的鲜度变化。本研究以菌落总数、挥发性盐基氮(TVB-N)、色差值、pH、ATP降解物和K值为指标,并结合电子鼻对其挥发性气味组分进行测定和分析。结果表明:菌落总数、TVB-N值和K值随时间的延长都有不同程度的增加。pH先降低后升高,色度值波动较大。电子鼻能较好的区分不同贮藏时间的草鱼新鲜程度。TVB-N值和菌落总数与K值呈显著正相关(R2=0.9139,R2=0.9612)。各理化指标间有很好的对应关系,能够有效表征草鱼在低温贮藏的新鲜度。
In order to evaluate the freshness of grass carp （Ctenopharyngodon idellus）stored at 0℃, changes intotal viable counts, total volatile basic nitrogen （TVB-N）, color difference value, pH value, ATP breakdowncompounds and K value were investigated by periodically determination.The volatile odor that released in theprocess during the cold storage was determined and analyzed by electronic nose.It was showed that the TVB-Nvalue,K value and total viable counts value of grass carp stored at 0 ℃ increased with the extension of storagetime.pH decreased first and increased afterward. Chroma value fluctuated obviously. Electronic noses coulddistinguish grass carp under different time. The TVB- N value, total viable counts were significantlypositivecorrelated with K value （ R2 = 0.9136, R2 = 0.9612） .The physical and chemical indicator could effectivelycharacterize the freshness of the grass carp ,and have good corresponding relationship.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第13期312-316,共5页
Science and Technology of Food Industry
基金
国家自然科学基金青年科学基金项目(31301572)
"十二五"国家科技支撑计划(2012BAD29B06)
关键词
草鱼
冷藏
理化指标值.新鲜度
grass carp
cold storage
physical and chemical indexes
freshness
