摘要
以鲐鱼的感官评定、持水力、肌动球蛋白的盐溶性、Ca2+-ATPase活性、巯基含量、挥发性盐基氮值(TVB-N)、组胺含量和硫代巴比妥酸值(TBA)为指标,研究船冻和岸冻鲐鱼在-18℃贮藏过程中鲜度的变化情况。结果表明,随着贮藏时间的延长,船冻鲐鱼的TVB-N值、组胺含量和TBA值均低于岸冻鲐鱼,而船冻鲐鱼的感官评分、持水力、肌动球蛋白的盐溶性、Ca2+-ATPase活性和巯基含量都高于岸冻鲐鱼,下降速度也较岸冻鲐鱼缓慢。船冻技术不但有利于延长鲐鱼的贮藏时间,而且确保其在贮藏期间的肉质鲜度。
Based on Pneumatophorus japonicus sensory evaluation, water-holding capacity, salt extractable protein content, Ca2＋-ATPase activity,-SH content, TVB-N value, histamine and TBA value, the thesis focuses on on-board and shore frozen P. japonicus each index variation rule during 12 months refrigeration at-18 ℃. The study shows that on-board frozen P. japonicus TVB-N value, histamine and TBA value less than shore frozen P. japonicus during frozen storage, on-board frozen P. japonicus sensory evaluation, water-holding capacity, salt extractable protein content, Ca2＋-ATPase activity and-SH content more than shore frozen P. japonicus during frozen storage. On-board frozen technology is not only beneficial to extend P. japonicus storage time, but also to ensure the freshness during storage.
出处
《食品科技》
CAS
北大核心
2015年第2期169-173,180,共6页
Food Science and Technology
基金
浙江科技厅重点农业项目(2013C02016)
浙江省自然科学基金项目(LY12(2006)
关键词
鲐鱼
船冻
岸冻
鲜度
Pneumatophorus japonicus
on-board frozen
shore frozen
freshness
