摘要
为了延长金枪鱼生鱼片的货架期，本文将经过解冻处理的超低温金枪鱼分别进行0℃下的冰藏和冷藏，通过测定感官指标、微生物指标和理化指标（色差、高铁肌红蛋白、TBA、质地、组胺、TVB-N、持水力），评价两种贮藏方法对金枪鱼品质的影响。结果表明：在0～5h内，冰藏、冷藏后的金枪鱼的感官评分均在7分以上，而冰藏和冷藏后的生鱼片分别在7h和6h后出现异味，色泽变暗；0—4h冰藏组与冷藏组的组胺含量不存在显著差异性（P〉0．05），而4-8h差异性显著（P〈0．05）；在8h时，冷藏组（0℃）较冰藏（0℃）组的高铁肌红蛋白相对百分含量、TVB—N值分别高2．54％和2．65mg／100g；3h时，冷藏组的菌落总数略高于冰藏组，但整个过程均维持在4．01g（CFU／g）以下。与冷藏相比，冰藏更利于提高金枪鱼生鱼片的品质，延长金枪鱼的货架期，本研究为金枪鱼生食前的贮藏保鲜提供了理论依据。
Tuna has a delicious tasty, but it is easy to deteriorate. In order to extend the shelf life of tuna, thesensory, microorganism and chemical indicators （ a＊ value, met- myoglobin, TBA, texture, histamine, TVB- N, waterholding capacity）of pre-treated tuna under the ice storage （0℃）and refrigerated storage （0℃）were tested toevaluate the influence of two different storage methods on the quality of tuna.The results showed that the sensoryscores of tuna within 0-5 hours treated by ice storage and refrigerated storage were up to 7, however,the musclewas found little peculiar smell and dim colour after 7h refrigerated storage and 6h ice storage respectively.Thehistamine content of tuna within 4-8h of ice storage and refrigerated storage were found significant differencecompared with those treated in 0-4h; the contend of met-myoglobin, TVB-N under refrigerated storage werehigher 2.54% and 2.65mg/100g than those ice storage respectively.The aerobic plate count of refrigerated storagewas higher than that of iced storage, but the content of entire process were always less than 4.01g （ CFU/g）.Compared with refrigerated storage, iced storage was more conducive to improve the quality of tuna and extendthe shelf life of tuna,thus the research was providing a theoretical basis for tuna Sashimi fresh-keeping.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第13期321-326,共6页
Science and Technology of Food Industry
基金
国家"十二五"支撑计划课题(2012BAD38B09)
上海市科委工程中心建设(11DZ2280300)
关键词
金枪鱼
冰藏
冷藏
品质
变化
tuna
ice storage
refrigerated storage
quality
changes
