冷藏期间养殖黑鲷鲜度和盐溶蛋白含量的变化  

Changes of freshness and salt-soluble protein content of Acanthopagrus schlegeli during cold storage

作　　者：周丹珺[1] 张春芳[1] 赵辉[1] 徐大伦[1] 杨文鸽[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,浙江宁波315211

出　　处：《食品工业科技》2011年第4期338-340,共3页Science and Technology of Food Industry

基　　金：国家863计划重点项目(2007AA091803);浙江省教育厅重点项目(20070986)

摘　　要：以养殖黑鲷为原料,对其菌落总数、挥发性盐基氮(T-VBN)、肌肉盐溶蛋白含量及感官评定进行测定,考察冷藏期间黑鲷鱼肉鲜度和盐溶蛋白含量的变化。结果表明,冷藏初期黑鲷鱼肉菌落总数和T-VBN值增长速度缓慢,后期加快;在相同的贮存时间,真空包装鱼肉的菌落总数与T-VBN值均低于普通包装。在贮存期内,黑鲷鱼肉的盐溶蛋白含量与感官评分均呈下降趋势。在保持黑鲷肉鲜度和盐溶蛋白含量方面,真空包装要优于普通包装,真空包装鱼肉的贮存期可以达到10～11d,比普通包装延长3d左右。Aerobic plate count （ APC）, content of salt sensory evaluation of Acanthopagrus schlegefi with - soluble protein, total volatile basic nitrogen （ T- VBN ） and vacuum and ordinary package during cold storage were assessed to investigate the biochemical properties and freshness variation.The results indicated-during the initial period,the APC and T-VBN value increased slowly,then speed up,and the APC and T-VBN value of A.schlegefi with ordinary package were higher than those of fish with vacuum package at the same time of storage.In addition, the salt-soluble protein content and sensory quality of A. schlegeli showed the down trend in the storage period. Vacuum package was superior to ordinary package on controlling the freshness and salt-soluble protein of A.sch/egeli.The shelf-life of A. sch/ege/i meats with vacuum package could extend to 10-11 d, which was longer by about three days than that of ordinary group.

关 键 词：黑鲷 冷藏 鲜度 盐溶蛋白 包装 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]