0℃冷藏条件下鲢阻抗特性与鲜度变化的相关性  

Correlation between impedance and freshness indicators of silver carp (Hypophthalmichthys molitrix) during 0℃ storage

作　　者：卢涵[1] 罗永康[1] 史策[1] 冯力更[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《南方水产科学》2012年第5期80-85,共6页South China Fisheries Science

基　　金：现代农业产业技术体系建设专项资金(CARS-46-24);国家自然科学基金项目(30871946)

摘　　要：为了更好地了解0℃冷藏条件下鲢(Hypophthalmichthys molitrix)鱼体的阻抗特性与鲜度的变化规律及相关性,建立鱼体鲜度快速检测方法,分别测定了鲢鱼片的品质指标[菌落总数、肌苷和次黄嘌呤浓度总和/ATP关联物浓度总和(K值)、汁液损失、感官评价]以及鲢鱼体的阻抗变化率(Q值),分析了Q值与各品质指标的相关性。结果显示,随贮藏时间的延长,鱼片的菌落总数、K值和汁液损失率逐渐增加,感官评分和鱼体的Q值逐渐减小。第15天鱼片的菌落总数为(6.85±0.07)log cfu.g-1,K值为(63.97±1.93)%,汁液损失率为(6.26±0.01)%,感官评分为(10.0±1.4)分,Q值为(22.92±2.60)%,此时鱼片失去食用价值。Q值与菌落总数、K值、汁液损失和感官评价的相关系数R分别为0.972、0.976、0.945和0.984(P<0.01),表明Q值与各鲜度指标具有良好的相关性。在0℃贮藏条件下用Q值可快速、无损伤地评估鲢鲜度。The objective of the present work was to investigate the correlation bewteen impedance and freshness indicators of silvercarp （Hypophthalmichthys molitrix） during 0℃ storage and establish a rapid method for measuring freshness of freshwater fish.We determined the freshness indicators （total aerobic account, K value, juice loss, sensory score） and impedance change ratio （Q value） to analyze their correlation. Results reveal that the total aerobic count, K value and juice loss increased while Q value and sensory score decreased with storage time. On the 15th day, the total aerobic count, K value, juice loss, sensory score and Q value were （6.85±0.07） log cfu·g-1, （63.97±1.93）%, （6.26±0.01）%, 10.0±1.4 and （22.92±2.60）%, respectively, indicating that the fillets had lost edible value. The correlation coefficient between the Q value and total aerobic count, K value, juice loss, sensory score were 0.972, 0.976, 0.945 and 0.984, respectively （P〈0.01）. Therefore, Q value is a fast and nondestructive indicator to estimate the freshness of silver carp fillets during 0 ℃ storage.

关 键 词：鲢 冷藏 鲜度 阻抗 相关性 

分 类 号：TS254.49[轻工技术与工程—水产品加工及贮藏工程]