不同储藏温度对鲢鱼鲜度品质的影响  

Effect of storage temperature on freshness of silver carp(Hypophthalmichthys molitrix)

作　　者：姚燕佳[1] 张进杰[1] 顾伟钢[1] 纪蓉[1] 胡亚芹[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310029

出　　处：《浙江大学学报（农业与生命科学版）》2011年第2期212-218,共7页Journal of Zhejiang University:Agriculture and Life Sciences

基　　金：国家自然科学基金资助项目(NSFC30972282);钱江人才资助项目(2009R10056);中央高校基本科研业务费专项资金资助项目(009QNA6020);浙江省教育厅资助项目(N20090182)

摘　　要：对储藏于10℃、-1℃和-20℃条件下的鲢鱼进行感官评定,并测定挥发性盐基氮(T-VBN)、三甲胺(TMA)和K值等,从而分析不同储藏条件下鲢鱼鲜度品质的变化情况.感官评定结果表明:10℃条件下鲢鱼块的储藏期不超过3 d;-1℃条件下不超过9 d.十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)图谱显示:在10℃条件下储藏至第3天,肌球蛋白重链明显发生降解;在-1℃和-20℃条件下储存至第9天,出现肌球蛋白重链的降解条带;但随着冻藏时间的延长,肌球蛋白重链进一步降解的趋势并不明显.在3种储存条件下,T-VBN、TMA和K值均随着储藏时间的延长而不断上升,且储藏温度越高,上升趋势越快,与感官检测结果一致;因此,蛋白质降解、ATP降解及三甲胺的形成是评价鲜度损失的理想指标,而且充分地解释了鱼体鲜度降低的规律.此外,低温冻藏有效地减缓了淡水鲢鱼储藏过程中鲜度的降低速率.The influence of storage conditions on the freshness of silver carps （Hypophthalmichthys molitrix） was investigated. Silver carps were stored under 10 ℃,-1℃ and -20 ℃, respectively, and sensory changes and quality indicators such as total volatile basic nitrogen （T-VBN）, trimethylamine （TMA） and K value were determined. The sensory evaluation results showed the storage time was confined to 3 days and 9 days under 10℃ and -1 ℃, respectively. According to the pattern of sodium dodecyl sulfate-polyacrylamide gel electrophoresisc （SDS-PAGE）, the degradation of myosin heavy chain occurred after 3 days＂ storage under 10 ℃. And the appearance of low molecular weight bands was observed after 9 days under -1 ℃and -20 ℃ but the degradation of proteins under -1 ℃ and -20℃ was indistinctive with time. The values of T-VBN, TMA and K increased significantly with time, and the rate was improved by high temperature, in accordance with the result of sensory analysis. Therefore, the formation of TMA and the degradation of proteins and ATP have been shown to provide a clear interpretation on the freshness decrease of silver carps. Moreover, the results show that frozen storage is an effective method to slow down the rate of freshness decrease of silver carps

关 键 词：鲜度 鲢鱼 蛋白质 挥发性盐基氮(T—VBN) 三甲胺(TMA) K值 

分 类 号：TS272.5[农业科学—茶叶生产加工]