摘要
为研究低温贮藏对鲈鱼品质的影响,将鲈鱼分别放置-10、-18、-80℃低温环境下贮藏32周,以质构、菌落总数、色度、鲜度K值、挥发性盐基氮(TVB-N)、硫代巴比妥酸(TBA)等指标,对比分析不同低温冻藏条件下鲈鱼贮藏过程中品质的变化规律。结果表明,-10℃下贮藏的鲈鱼在第24周后,TBA值和鲜度K值已超过可食用上限,开始进入初期腐败;-18、-80℃下贮藏的鲈鱼在32周贮藏期内,各项指标变化较慢,贮藏期结束时均符合相关标准。其中,-80℃贮藏组的品质变化幅度始终低于其它两个温度,更能抑制鱼肉颜色变白、硬度和咀嚼性下降,抑制微生物繁殖及鱼肉蛋白质变性,有效地保持了鱼肉鲜度,保鲜效果最佳。
To study the quality changes of perch （ Lateolabrax japonicas ） at different cold temperature, the perch （ Lateolabrax japonicas） were stored for 32 weeks at -10, -18 and -80 ℃, respectively.Then the changes of texture properties, total viable count and color,freshness K value,TVB-N and TBA of fish muscle were analyzed and compared.The results showed the TBA and K values of-10 ℃ group reached the limitation standard at the 24th week,while the total values of -18 ,-80 ℃ storage groups were slightly smooth and steady changes at all 32 weeks, which all met the related standards at the end of the storage. Compared with fishes stored at -10,- 18 ℃, the -80 ℃ group could effectively slow down the increase of whiteness, microorganism, and other chemical indicators.It had the best effect in fresh-keeping during storage.
作者
汪兰
曾俊杰
吴文锦
李新
乔宇
丁安子
廖李
熊光权
WANG Lan, ZENG Jun-jie, WU Wen-jin, LI Xin, QIAO Yu, DING An-zi, LIAO Li, XIONG Guang-quan(Institute for Farm Products Processing and Nuclear-Agricultural Technology, I-Iubei Academy of Agricultural Science, Wuhan 430064, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第21期287-292,共6页
Science and Technology of Food Industry
基金
现代农业产业技术体系专项资金资助(CARS-46)
关键词
鲈鱼
低温
冻藏
品质
perch （ Lateolabrax japonicas ）
hypothermia
frozen storage
quality
