不同贮藏条件下东海鲐鱼鱼肉质构变化研究  

Changes of Textural Properties of Pneumatophorus japonicus Muscle from East China Sea under Different Frozen Storage Conditions

作　　者：许婷婷[1] 丁静萍[1] 林甘露[1] 张宾[1] 

机构地区：[1]浙江海洋学院食品与药学学院,舟山316000

出　　处：《食品工业》2012年第7期100-103,共4页The Food Industry

基　　金：国家星火计划(2011GA700103);浙江海洋学院科研项目(21135003411);浙江海洋学院大学生科技创新项目(〔2011〕8号)

摘　　要：以鲜活鲐鱼为研究对象,在鱼体TVBN含量变化基础上,应用质构仪质地多面分析(TPA)试验法,采集不同贮藏温度下样品的质构特性。结果表明:鲐鱼TVBN值在贮藏期间不断升高,5℃和0℃贮藏组分别贮藏5 d和7 d后,肌肉TVBN含量超过国家标准限量(30 mg/100g);鲐鱼各质构参数(硬度、弹性、粘聚性及咀嚼度)随贮藏时间延长总体呈下降趋势;-55℃和-20℃冻藏样品质构特性变化相对缓慢,且-55℃保鲜效果优于-20℃贮藏。The TVBN and textural properties of mackerel fish（Pneumatophorus japonicus） from East China Sea were studied in order to determine the quality and freshness changes during different temperature storage.The results indicated that the TVBN values of fish muscle increased continuously with the storage time prolonged,which reached the limitation standard（30 mg/100g） for 5 ℃ group at the 5th day and for 0 ℃ group at the 7th day respectively.With respect to the changes in texture variables（hardness,springiness,cohesiveness,and chewiness）,the samples showed a reduction trend in the values of all variables.The variation trend of TPA values for the-55 ℃ and-20 ℃storage samples were slightly smooth and steady changes,and the fresh-keeping effect of-55 ℃ storage condition was better than the-20 ℃ storage condition.

关 键 词：鲐鱼 贮藏 TVBN TPA 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]