摘要
以活鲫鱼为试材,研究了0、4、-3、-18℃条件下生鱼片的品质变化。实验结果表明,不同温度冷藏处理均有一定的效应。其中-18℃温度最好,贮藏初期,鲫鱼生鱼片的TBA是0.715 mg/100 g,贮藏20 d,鲫鱼生鱼片的TBA、持水力、p H值、菌落总数分别为3.162 mg/100 g、0.6785、6.67、5.5 lg(cfu/g),弹性为0.627,回复性为0.3524。4℃的贮藏效果较差,贮藏10 d,鲫鱼生鱼片的TBA、持水力、p H值、菌落总数分别为5.515 mg/100 g、0.6465、5.215、7.5 lg(cfu/g),弹性和回复性下降很快。0℃和-3℃无显著差异。通过研究不同温度下,鲫鱼生鱼片各种品质的变化,可以突破鲫鱼生鱼片在贮藏过程中的难题,确定鲫鱼生鱼片的货架期,开发鲫鱼生鱼片保鲜新方法。
Using the living crucian carp as the test materials, studied the quality of the raw fish under the condition of 0 ℃ and 4,-3,-18 ℃. The experimental results showed that the different temperature refrigeration processing had certain effect on the fish.-18 ℃ was the best, the crucian carp sashimi associates was 0.715 mg/100 g, storage 20 d and associates of crucian carp sashimi, hold water, pH value, total number of colonies were 3.162 mg/100 g, 0.6785, 6.67, 5.5 lg（cfu/g）, elasticity is 0.627, the resilience of 0.3524. 4 ℃ was poorer. Crucian carp sashimi associates, hold water, pH value, the total number of colonies were 5.515 mg/100 g, 0.6465, 5.215, 7.5 lg（cfu/g） for 10 d. Elasticity and resilience decreased rapidly. There was no significant differences between 0 ℃ and 3 ℃. Crucian carp sashimi, by studying the different temperature changes of various quality, could break through the crucian carp sashimi problem in the storage process, to determine the shelf life of crucian carp sashimi, developing carp fish fresh new method.
作者
田光娟
李喜宏
韩聪聪
田玉秀
TIAN Guang-juan Li Xi-hong HAN Cong-cong TIAN Yu-xiu(Food Science and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457 Xinxing Cathay International Group Yili Agriculture and Animal Husbandry Science and Technology Development Co., Ltd., Yili 835000)
出处
《食品科技》
CAS
北大核心
2016年第11期112-117,共6页
Food Science and Technology
基金
"十二五"国家科技支撑计划项目(2015BAD16B08)
天津市科技计划项目
协同创新中心计划项目
关键词
鲫鱼
生鱼片
温度
品质变化
crucian carp
sashimi
temperature
the quality change
