真空包装罗非鱼冷藏过程物性特征与新鲜度的关联分析  

Correlation analysis of physical properties with freshness in vacuum-packed tilapia during cold storage

作　　者：钟赛意[1] 刘寿春[2] 秦小明[1] 王维民[1] 林华娟[1] 谌素华[1] 

机构地区：[1]广东海洋大学食品科技学院/广东省水产品加工与安全重点实验室/广东普通高等学校水产品深加工重点实验室,广东湛江524088 [2]北京市农林科学院北京农业信息技术研究中心,北京100097

出　　处：《广东农业科学》2013年第7期108-111,119,共5页Guangdong Agricultural Sciences

基　　金：广东海洋大学引进人才科研基金(E12319)

摘　　要：通过分析真空包装罗非鱼肌肉的质构、颜色、水分指标等物性特征与感官评价和微生物生长的相互关系,探讨物性参数用于评价鱼肉新鲜度的可行性。结果表明,随着贮藏时间的延长,罗非鱼新鲜度不断下降,感官指压弹性和颜色分值逐渐下降,耐冷菌和肠杆菌呈指数增长;水分相关指标与新鲜度没有明显关联;仪器法测定的硬度和a*值呈下降趋势,与感官评价的指压弹性和颜色分值具有良好的线性关系。The relationship between the physical properties including texture, color, moisture related indicators, sensory quality and microbial growth were investigated to explore the feasibility of fish freshness evaluation by physical parameters. The results showed that, with the extension of storage time, fish freshness declined with the descending of the scores of finger-pressure elasticity and color in sensory evaluation, and exponential growth of psychrotrophs and enterobacteriaeeae. Moisture related indicators showed no obvious correlation with fish freshness. The hardness and a＊ value which were measured by instruments showed decreasing trend and good linear relationship with the scores of finger-pressure elasticity and color index in sensory evaluation.

关 键 词：质构 颜色 感官评价 真空包装 罗非鱼 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]