预冷却温度对冰藏大黄鱼品质变化的影响  

Effect of Pre-chilling Temperatures on Quality Changes of Pseudosciaena crocea during Ice Storage

作　　者：李学英[1] 迟海[1] 杨宪时[1] 姜兴为[1] 郭全友[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

出　　处：《现代食品科技》2012年第5期486-489,587,共5页Modern Food Science and Technology

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资助项目(2011M04)

摘　　要：本研究模拟大黄鱼实际生产中的操作方式,通过分析不同预冷却温度(2℃、10℃和18℃)下冰藏大黄鱼的感官品质、细菌学和生化指标的变化,比较不同预冷却温度对冰藏期间大黄鱼品质变化和货架期的影响程度。感官评分表明不同预冷却温度(2、10、18℃)的大黄鱼冰藏货架期不同,分别为23、20、17 d。贮藏过程中,预冷却温度为2℃和10℃的大黄鱼感官品质差别不大,细菌数和TVB-N值变化差异也不显著(P>0.05),而预冷却温度为18℃的大黄鱼感官品质较前两组差,细菌数与TVB-N值增速比另外两组快,变化差异显著(P<0.05)。因此,在大黄鱼生产流通过程中充分低温预冷却(<10℃)对于保持大黄鱼品质及延长产品货架期具有很重要的意义。Actual manutitcture operations or Pseuclosciaena crocea were strnulated and the ettect ot different pre-clullmg temperatures （2℃, 10 ℃ and 18 ℃） on shelf life and quality ofPseudosciaena crocea during ice storage were discussed by analyzing the indexes of sensory, microbiological and chemical changes. Sensory evaluation indicated that different pre-chilling temperatures （2 ℃, 10 ℃ and 18℃）of Pseudosciaena crocea resulted in different shelf-life, being 23 days, 20 days and 17 days, respectively. In the same storage period, sensory quality of Pseudosciaena crocea at pre-cooling temperature of 2 ℃ and 10 ℃ was exhibited without difference, and no significant difference in microbial number and TVI3-N value （P 〉 0.05） was found,. Pseudosciaena crocea pre-cooled at 18 ℃C showed lower sensory quality but higher microbial number andTVB-N value than the samples pre-cooled at 2 ℃ and 10 ℃. Significant difference among them （P 〈0.05） was found. Sufficiently pre-chiUing （below 10 ℃） was important for maintaining the quality and extending the shelf-life of Pseudosciaena crocea.

关 键 词：预冷却 大黄鱼 品质变化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]