脆肉鲩鱼片冷藏货架期的QIM及理化方法评价的比较研究  

Comparison of Quality Index Method (QIM) and Chemical and Physical Parameters Method of Assessing Shelf Life for Refrigerated Crisped Grass Carp (Ctenopharyngodon idellus C. et V) Fillets

作　　者：朱志伟[1] 李汴生[1] 阮征[1] 蒙名燕[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510641

出　　处：《水产科技》2010年第4期11-16,共6页

摘　　要：利用质量指标法(QIM)、物化和生化方法评价2℃贮藏条件下脆肉鲩鱼片的货架期变化情况。QIM评价结果显示,脆肉鲩鱼肉2℃贮藏环境下最大贮藏期为10天,并在第8天时鱼肉品质发生较大变化,QI值与贮藏天数呈线性关系,应用QIM对脆肉鲩鱼片进行贮藏期预测的误差在±1.2天。物化和生化方法结果显示,脆肉鲩鱼片T-VBN在第8天后达到17.09mg/100g,第10天起超过20mg/100g;pH在第8天达到了6.86,pH在第10天为7.02;菌落总数第8天后为2.7×106cfu/g,第10天起超过了107cfu/g;TPA值在第8天后出现显著变化。QIM评价结果与物化和生化方法评价结果具有很好的一致性,均可用于脆肉鲩鱼片的货架期的预测。The shelf life ity Index Method （QIM） of stored crisped grass carp fillets in 2℃ was evaluated by Quality Index Method （QIM） and physicochemical and biochemical methods in this study. The QIM results showed that the maximum storage time of crisped grass carp fillets was 10 days and the quality obviously lowered in the 8^th day. A high linear correlation between the Quality Index （QI） values and storage time was found. The remaining storage time could be estimated with accuracy of ±1.2 days when the fillets were evaluated with QIM. Physicochemical and biochemical methods results showed that T-VBN value, pH value, aerobic bacterial count respectively reached to 17.09 mg/100g, 6.86, 2.7×10^6cfu/g, and TPA value changed significantly in the 8^th day. After then T-VBN value, pH value, aerobic bacterial count respectively exceeded 20mg/100g, 7,and 107cfu/g in the 10^th day. The results from QIM, physico- chemical and biochemical methods had a good coincidence. Both methods could be used to evaluate the shelf life of crisped grass carp fillets.

关 键 词：脆肉鲩鱼片 冷藏 货架期 QIM 物化及生化方法 

分 类 号：S965.112[农业科学—水产养殖]