大菱鲆0、25℃贮藏的鲜度变化和货架期  

Changes in freshness and shelf life of turbot stored at 0 and 25 ℃

作　　者：蒋慧亮[1,2] 郭全友[1] 杨宪时[1] 李学英[1] 

机构地区：[1]中国水产科学研究院东海水产研究所,上海200090 [2]大连海洋大学食品工程学院,大连116023

出　　处：《海洋渔业》2011年第4期447-454,共8页Marine Fisheries

基　　金：国家自然科学基金项目(30771675);中央级公益性科研院所基本科研业务费专项资金(中国水产科学研究院东海水产研究所2011M04);上海市教委重点学科建设项目(J50704)

摘　　要：以感官、化学和微生物为指标,对大菱鲆在冰藏(0℃)、室温(25℃)贮藏过程中的鲜度变化和货架期进行了研究,并探讨了菌落总数(TVC)、挥发性盐基氮(TVBN)、三甲胺氮(TMA)与感官评价的一致性程度。结果表明,0℃和25℃贮藏大菱鲆,高品质期分别为526 h和26 h,货架期分别为763 h和49 h;TVC在高品质期终点分别为6.88、6.38 lg(cfu/g),在货架期终点分别为7.67、7.90 lg(cfu/g);TVBN在高品质期终点分别为15.97、16.46 mg/100g,在货架期终点分别为33.1、28.58 mg/100 g;TMA在高品质期终点分别为1.29、0.74 mg/100 g,在货架期终点分别为12.89、11.37 mg/100g。各指标间均无显著性差异(P>0.05),表明TVC、TVBN值、TMA值作为大菱鲆贮藏中的品质指标保持较好的一致性。大菱鲆0℃和25℃贮藏的主要腐败菌均为假单胞菌属(Pseudomonas spp.),其次为腐败希瓦氏菌(Shewanella putrefaciens)。Changes in freshness and shelf life of turbot stored at 0 and 25 ℃ were assessed by sensory,chemical and microbiological methods,and the correlation between total aerobic counts（TVC）,total volatile base nitrogen（TVBN）,trimethylamine（TMA）and sensory freshness were discussed.Results showed that good quality life of fish stored at 0 ℃ and 25 ℃ were 526 h and 26 h,respectively and the shelf life were 763 h and 49 h,respectively.At the end of good quality life,the counts of TVC were 6.88,6.38 lg（cfu/g） and 7.67,7.90 lg（cfu/g） at the end of shelf life,respectively.The value of TVBN were 15.97,16.46 mg/100 g at the end of good quality life,and 33.1,28.58 mg/100 g at the end of shelf life,respectively.The value of TMA reached 1.29,0.74 mg/100 g at the end of good quality,and 12.89,11.37 mg/100 g at the end of shelf life,respectively.There were no significant differences（P0.05） among these indicators.Results showed that as quality indicators,the correlation among TVC,TVBN and TMA values was stable during the storage period.The principal spoilage organisms was Pseudomonas spp.during storage at 0 ℃ and 25 ℃,and Shewanella putrefaciens was the second.

关 键 词：大菱鲆 贮藏 鲜度变化 货架期 

分 类 号：S984.1[农业科学—捕捞与储运]