微冻贮藏条件下鲈鲜度和质构变化  

Freshness and texture changes of Lateolabrax japonicus meat during partially frozen storage

作　　者：高昕[1] 韩芳[1] 许加超[1] 付晓婷[1] 李辉[1] 于甜[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《水产学报》2010年第8期1294-1302,共9页Journal of Fisheries of China

基　　金：新世纪人才计划(NCET-07-0779);国家自然科学基金项目(30771674);山东省科技攻关计划项目(2007GG10005008158)

摘　　要：研究鲈在微冻贮藏条件下组织构造、质地剖面分析(TPA)及流变学特征参数(弹性模量E,应力松弛时间τ,粘性模量η,破断强度)的变化,同时结合鲜度指标、细菌总数、K值、TVB-N、pH值和感官特性判断其在微冻条件下的品质变化特征。结果表明,随着贮藏时间的延长,菌落总数、K值和TVB-N上升,pH值则先下降后上升,且上升速度随温度的升高而加快;组织结构呈现肌原纤维间空隙逐渐增大,方向性增强,构造逐渐断裂崩解的趋势;弹性模量呈上升趋势,破断强度、硬度、弹性、粘聚性、咀嚼性呈下降趋势,而应力松弛时间、粘性模量的变化则不显著。与冷藏样品相比,微冻样品的货架期能够延长20d,说明微冻条件比冷藏条件能更有效的抑制鲈体内酶活性及微生物的作用,缓解蛋白质分解,延长鲈的贮藏期。The quality and texture changes of Lateolabrax japonicus meat during partially frozen storage were studied.Tissue structures,texture profile analysis and changes of rheological properties（ elastic modulus E0, stress-relaxation time τ1,viscosity η1,rupture strength） ,combined with the total number of bacteria,K value, TVB-N,pH value and sensory scores were determined.The results suggested that the total number of bacteria, K value and TVB-N increased with the extension of storage time,while pH value decreased and then increased.The increasing speed increased with temperature.As the storage time extended,the pores of the myofibril increased,the tissue structure deteriorated,elastic modulus E0 increased,and rupture strength,hardness, springiness,cohesiveness and chewiness decreased,while viscosity η1 and stress-relaxation time τ1 have no significant changes.Compared with that of the refrigerated samples,the shelf-life of partially frozen storage samples could be extended for 20 days.It showed partial freezing could effectively inhibit the activity of enzymes in the meat of Lateolabrax japonicus and the effect of micro-organisms,so that it could alleviate the decomposition of protein.As a result,partial freezing storage is an effective method to extend the storage time of Lateolabrax japonicus.

关 键 词：鲈 鲜度 组织构造 流变学特性参数 质地剖面分析 

分 类 号：TS205[轻工技术与工程—食品科学]