摘要
以感官、理化和微生物为指标,研究了微冻(-2℃)和冷藏(4℃)对牙鲆品质变化及货架期的影响。结果表明,随着贮藏时间的延长,牙鲆鱼的感官品质显著下降(p<0.01),菌落总数、挥发性盐基氮(TVB-N)含量、硫代巴比妥酸(TBA)值和K值均呈显著上升趋势(p<0.01),且微冻贮藏时各指标的变化速率都低于冷藏;质构特性中的硬度、弹性、咀嚼度和粘聚性随贮藏时间的延长而显著下降(p<0.05),p H与贮藏时间及其他理化指标(TBA除外)相关性不显著。综合感官评分、TVB-N值及菌落总数等指标得出牙鲆在4℃和-2℃贮藏条件下的货架期分别为9 d和12 d。与冷藏相比,微冻能更有效地抑制微生物的生长,延长其货架期。
Changes in sensory,microbiological,and physicochemical analyses were carried out to evaluate the loss of quality and shelf life of Paralichthys olivaceus during freezing （-2 ℃） and refrigerated（4 ℃） storage. The results indicated that with the extension of storage time,the sensory quality declined gradually（p〈0.01 ）, while total viable count（TVC）,TVB-N content,TBA and K values increased significantly（p〈0.01）. Besides,the quality of fish stored at partial freezing temperature changed more slowly than that at 4℃ storage. Hardness, springiness, adhesiveness, and chewiness declined significantly（p〈0.05） with storage time, while pH value showed no significant correlation with the storage time and other indicators,except for TBA value. According to the sensory score,TVB-N,TVC,and other indicators,the shelf life of Paralichthys olivaceus stored at 4 ℃ and -2 ℃ was 9 days and 12 days,respectively. Compared with the refrigerated storage samples,the partial freezing can inhibit the propagation of bacteria more effectively,thus extendfng the shetf fife.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第4期337-341,346,共6页
Science and Technology of Food Industry
基金
"十二五"国家科技支撑计划课题(2012BAD29B06)
江苏省食品资源开发与质量安全重点实验室开放课题(SPKF201401)
关键词
牙鲆
冷藏
微冻
品质变化
Paralichthys olivaceus
refrigerated storage
partial freezing
quality changes
