不同贮藏条件下东海马鲛鱼鱼肉质构变化研究  

Changes of textural properties of Scomberomorus niphonius muscle from East China sea under different frozen storage conditions

作　　者：陈涛[1] 陆云飞[1] 叶晓峰[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：《食品科技》2012年第9期129-132,共4页Food Science and Technology

基　　金：国家星火计划(2011GA700103);浙江省教育厅科研项目(Y201121697);浙江海洋学院科研项目(21135003411;21135011010)

摘　　要：以鲜活马鲛鱼为研究对象,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:马鲛鱼TVBN含量在贮藏期间不断升高,5℃和0℃贮藏组分别贮藏5d和7d后,肌肉TVBN含量超过国家标准限量;马鲛鱼各质构参数(硬度、弹性、黏聚性及咀嚼度)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 （Scomberomorus niphonius） 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 for 5 ~ group at the 5th day and for 0 C 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 ofall 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：马鲛鱼 贮藏 TVBN TPA 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]