冰温结合冰点调节剂保鲜对鲤鱼肉糜贮存期间品质特性的影响  

Effect of Regulated Superchilling on Quality Characteristics of Common Carp during Storage

作　　者：何雪莹[1] 孔保华[1] 刘骞[1] 李沛军[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2012年第12期309-312,共4页Food Science

基　　金：东北农业大学创新团队项目(CXZ011);高等学校博士学科点专项科研基金项目(20102325110011)

摘　　要：研究鲤鱼肉在-1℃冰温、-3℃、-3℃添加冰点调节剂、以及-18℃冷冻贮藏对鱼肉品质特性的影响。测定在不同贮藏条件下鲤鱼肉菌落总数、硫代巴比妥酸值、挥发性盐基氮和亮度值的变化。结果表明:添加冰点调节剂,并使鱼肉的冰点温度由-1℃降低至-3℃,在该温度下贮藏鲤鱼肉,菌落总数、TRBAS值和挥发性盐基氮含量显著低于-1℃冰温贮藏和-3℃贮藏的鱼肉(P<0.05)。说明冰点调节剂可以降低鱼肉的冰点,并能有效地抑制微生物的生长,对保持鱼肉品质特性、延长保质期具有良好的效果。The effects of different storage conditions （- 1, - 3 or - 3 ℃ coupled with freezing point modulator, and - 18 ℃） on quality characteristics of common carp during storage were investigated. Under different storage conditions, the changes in total bacterial count, thiobarbituric acid value （TBARS） and brightness were determined. When the freezing temperature of -1 ℃ was adjusted to -3 ℃ by adding freezing point modulator, total bacterial count, brightness, TRBAS value and volatile basic nitrogen content revealed a slow increase up to a level that exhibited a significant decrease when compared to storage at - 1 and -3 ℃ （P 〈 0.05）. Therefore, the freezing point of common carp can be regulated by the modulator, and microbial growth can be inhibited during regulated freezing storage thus prolonging the shelf life.

关 键 词：鲤鱼 冰点调节 贮藏 品质特性 

分 类 号：TS201[轻工技术与工程—食品科学]