摘要
【目的】研究新疆高白鲑鱼肉在冷藏(4℃)、冰温(0℃)和冷冻(-18℃)3个冻藏条件下理化品质、感官评价及微生物的变化。【方法】通过对理化(pH值、TVB-N值、TBA值、色泽和质构特性)、感官评价及微生物指标的测定,研究新疆高白鲑鱼肉在冷藏(4℃)、冰温(0℃)和冷冻(-18℃)过程中的品质变化,分析高白鲑在不同冻藏温度条件下的品质变化规律。【结果】不同冻藏温度条件下的高白鲑鱼肉,伴随着贮藏时间的延长,其品质指标的变化规律均不同。pH值呈明显的先快速降低再缓慢升高的趋势;TVB-N值和TBA值均随贮藏时间的增加而逐渐升高;色泽饱和度与各项质构特性指标同贮藏时间呈现显著的负相关;感官评价得分逐渐降低;而菌落总数则呈持续上升趋势。其中,冷藏(4℃)的各项指标变化速率最快,冷冻(-18℃)的品质变化速率最慢且差异最小;冷藏(4℃)6 d和冰温(0℃)10 d的高白鲑鱼肉明显腐败且伴有异味,菌落总数值为5.68和7.86 lgcfu/g,已超过加工食用的最高安全限量标准值;冷冻(-18℃)20 d仍为可接受收范围,至贮藏结束菌落总数的测定结果为4.52 lgcfu/g。【结论】与冷藏(4℃)和冰温(0℃)相比,冷冻(-18℃)贮藏条件可有效抑制高白鲑鱼肉酸败和腐败现象的发生,贮藏温度对高白鲑鱼肉整体色泽饱和度的变化影响较大,低温冷冻贮藏对减缓高白鲑鱼肉的固有色泽品质劣化作用明显。
【Objective】To explore the physical and chemical quality,sensory evaluation and microbial changes of Xinjiang Coregonus peled under refrigeration(4℃),ice temperature(0℃)and freezing(-18℃).【Methods】The quality changes of Xinjiang Coregonus peled during refrigeration(4℃),ice temperature(0℃)and freezing(-18℃)were studied.Through the determination of physical and chemical indicators(pH value,TVB-N value,TBA value,color and texture characteristics),sensory evaluation and microbial indicators,it revealed the quality change law of Xinjiang Coregonus peled under different freezing storage temperature conditions.【Results】With the extension of storage time,the quality index of Xinjiang Coregonus peled under different freezing temperature conditions was different.The pH value showed an obvious trend of first decreasing rapidly and then increasing slowly;the TVB-N value and TBA value increased with storage time gradually;color saturation and texture characteristic indexes showed a significant negative correlation with storage time;sensory evaluation scores gradually decreased while the total plate count continued to increase.Among them,the change rate of various indexes of refrigeration(4℃)was the fastest,and the quality change rate of freezing(-18℃)was the slowest with little difference;The Coregonus peled meat that was refrigerated(4℃)for 6 days and ice temperature(0℃)for 10 days was obviously corrupt and accompanied by peculiar smell.The total plate count was 5.68 lgcfu/g and 7.86 lgcfu/g,which exceeded the maximum safety limit for processing and consumption standard value;Freezing(-18℃)for 20 days was still within the acceptable harvest range and the determination result of the total plate count at the end of storage was 4.52 lgcfu/g.【Conclusion】The change rule of various indexes of Xinjiang Coregonus peled was analyzed,compared with refrigeration(4℃)and ice temperature(0℃),frozening(-18℃)storage conditions can effectively inhibit the occurrence of sourness and spoilage of Xinji
作者
许铭强
苏文贵
曹双瑜
杨帅杰
孟新涛
张谦
XU Mingqiang;SU Wengui;CAO Shuanyu;YANG Shuaijie;MENG Xintao;ZHANG Qiamn(Research Institute of Agro-products Storage and Processing,Xinjiang Academy of Agricultural Sciences/Research center of main agricultural products processing engineering in Xinjiang,Urumqi 830091,China;Qitai Public Inspection and Testing Center,Qitai Xinjiang 831800,China;Institute of Research Institute of Agricultural Quality Standards&Testing Technology,Xinjiang Academy of Agricultural Sciences Urumqi 830091,China;Food and Agricultural Subsidiary Institute of Xinjiang Academy of Quality Supervision and Inspection,Urumqi 830011,China)
出处
《新疆农业科学》
CAS
CSCD
北大核心
2022年第12期3093-3103,共11页
Xinjiang Agricultural Sciences
基金
新疆维吾尔自治区自然科学基金(2016D01B032)。
关键词
新疆高白鲑
冷藏
冰温
冷冻
品质变化
Xinjiang Coregonus peled
refrigeration
ice temperature
freezing
quality changes
