摘要
研究白梭吻鲈在4℃冷藏条件下的品质变化。鲜活白梭吻鲈宰杀后去鳞、去尾、去内脏,将头部和切块的肌肉分装并储存于4℃冰箱中。在第0、3、6、9、12、15天时取样分析,以感官评价(quality index,QI值)、硫代巴比妥酸值(thiobarbituric acid,TBA)、可挥发性盐基氮值(total volatile basic-nitrogen,TVB-N)、p H值和菌落总数(total viable count,TVC)作为评估指标。结果表明:随着储藏时间延长,感官评价值(QI值)、硫代巴比妥酸值、可挥发性盐基氮和菌落总数均呈现逐步上升的趋向,而p H值表现为先下降后上升。第9天时QI分值为8.7,TBA值为0.64 mg/100 g,TVB-N值为19.64 mg/100 g,TVC值为5.08 lgCFU/g,各指标虽未超出但已接近食品安全限值,此时白梭吻鲈肌肉已经腐败变质,将不再具可食用性。
The quality change of Sander lucioperca under refrigeration at 4 ℃ was studied. The fresh Sander lucioperca samples were slaughtered, scaled, tailed and eviscerated. The head and cut muscles were stored in a refrigerator at 4 ℃. Samples were analyzed on 0, 3, 6, 9, 12, 15 days. Sensory evaluation quality index (QI), thiobarbituric acid (TBA), total volatile basic-nitrogen (TVB-N), pH and total viable count (TVC) were used as evaluation parameters. The results showed that with the increase of storage time, the sensory evaluation value, TVB-N, TBA and TVC all showed an increasing trend. The pH decreased first and then increased. On the 9th day, the QI score was 8.7. TBA, TVB-N and TVC were 0.64 mg/100 g, 19.64 mg/100 g, and 5.08 lgCFU/g,respectively. The indicators did not exceed but were close to the food safety standard limits, the muscles of the S. lucioperca had become spoilage and would no longer be edible.
作者
刘荣珍
李彩娟
王永玲
凌去非
LIU Rong-zhen;LI Cai-juan;WANG Yong-ling;LING Qu-fei(College of Basic Medicine and Biological Sciences,Soochow University,Suzhou 215123,Jiangsu,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第10期60-64,共5页
Food Research and Development
基金
江苏省水产三新工程项目(Y2017-37)
常熟市科技局项目(CN201827)
关键词
储藏时间
白梭吻鲈
冷藏
品质变化
鲜度
storage time
Sander lucioperca
refrigeration
quality change
freshness
