贮藏温度对鲐鱼品质的影响研究  

EFFECT OF TEMPERATURE ON FRESH QUALITY OF MACKEREL

作　　者：郑平安[1] 孙静[1] 全晶晶[1] 张亮[1] 刘文[1] 李晔[1] 张春丹[1] 苏秀榕[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315000

出　　处：《核农学报》2013年第1期75-80,共6页Journal of Nuclear Agricultural Sciences

基　　金：宁波市科技局农业与社发重大科技项目(2010C10040);宁波市教育局重点学科支柱项目

摘　　要：运用电子鼻检测鲐鱼的挥发性成分变化,并结合化学方法测定挥发性盐基氮、组胺、pH值以及鲐鱼质构,综合分析低值青皮红肉鱼-鲐鱼在常温、4℃和-20℃下新鲜度及品质变化情况。结果表明,在常温以及4℃贮藏条件下,电子鼻主成分分析(PCA)可以区分不同贮藏天数的鲐鱼,而在-20℃,PCA的累积贡献率只有74.77%,不能有效区分开。在常温贮藏,TVB-N、组胺和pH值各项指标检测第1天,鱼肉即开始发生腐败;在4℃贮藏条件下,第4天开始即发生腐败;在-20℃,鲜度品质未发生大幅降低。随着贮藏时间的延长,鲐鱼各参数总体呈下降趋势。在不同贮藏温度下,TVB-N和组胺随时间延长而增加,且两者之间呈现正相关性。此外,质构测定结果表明低温冻藏可以有效减少鱼肉在贮藏过程中鲜度的降低程度。In order to take full advantage of mackerel,the changes of freshness and quality of mackerel at different storage conditions（room temperature,4℃ and-20℃） were investigated.While,the volatile components of mackerel were detected by electronic nose,and volatile basic nitrogen,histamine,pH,and mackerel texture were determined by chemical methods.Results showed that Principal-Component-Analysis（PCA） could distinguish the mackerel which stored at room temperature and 4℃ and different storage days,while the cumulative contribution rate was only 74.77% when stored at-20℃.Results of the TVB-N,histamine,and pH values showed that the mackerel begun to corruption after 1d and 4d,respectively,when stored at room temperature and 4℃;while under-20℃,the freshness of mackerel was not much lower than fresh one.The parameters of mackerel showed a declining trend with storage time.Under different storage temperatures,values of TVB-N and histamine were increased with storage time and positive correlation could be found between them.In addition,the results showed that frozen storage could effectively slow down the decrease of freshness during storage.

关 键 词：鲐鱼 电子鼻 新鲜度 pH 组胺 挥发性盐基氮 

分 类 号：S984.1[农业科学—捕捞与储运]