鲫鱼在冷藏和微冻贮藏下品质变化的研究  

Study on the quality changes of Carassius Auratus during storage between refrigeration and partial freezing

作　　者：李越华[1] 俞所银[1] 任青[1] 包建强[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2013年第14期335-338,362,共5页Science and Technology of Food Industry

基　　金：上海市科委工程中心建设(11DZ2280300);上海市教育委员会重点学科建设项目(J50704);上海海洋大学水产动物遗传育种中心(ZF1206)

摘　　要：以感官品质、pH、硫代巴比妥酸(TBA)、总挥发性盐基氮(TVB-N)和鲜度指标K值、细菌总数为指标,研究鲫鱼在冷藏(4℃)和微冻(-3℃)贮藏中品质的变化规律。结果表明,鲫鱼在4℃和-3℃贮藏条件下,分别在第8d和第24d达到感官品质接受上限。4℃条件下第14d TBA值为1.29mg/100g,-3℃贮藏条件下第30d TBA值为1.58mg/100g。4℃条件下贮藏8d TVB-N值为18.76mg/100g,-3℃贮藏24d TVB-N值为18.52mg/100g。4℃贮藏8d和-3℃贮藏24d的鲫鱼K值分别为56.7%和53.2%。4℃贮藏12d细菌总数为7.02lg cfu/g,3℃贮藏30d为5.78lg cfu/g。综合各指标变化,4℃和-3℃条件下鲫鱼的货架期分别为8d和24d,与冷藏相比,微冻能明显的延长鲫鱼的货架期。Sensory assessment, pH, 2-thiobarbituric acid value （TBA）, volatile basic nitrogen （TVB-N）, K value and aerobic plate count were used as the assessment standards for the sake of studying the quality change of Crucian which were stored by the way of refrigeration（4℃） and partial freezing （-3℃ ）. Results showed that the sensory assessment had reached the upper limit after 8d and 24d stored at 4℃ and -3℃ respectively. The TBA value stored at 4℃ on the 14th day was 1.29mg/100g,however it was 1.58mg/100g at -3℃ on the 30th day. The TVB-N value stored for 8days at 4℃ was 18.76mg/10Og,meanwhile,it reached 18.52mg/1O0g when stored at -3℃ at 24th day. At 4℃ stored for 8d and -3℃ stored for 24d,the K value were 56.7% and 53.2% separately. The aerobic plate count of Crucian stored for 12d at 4℃ was 7.021g cfu/g,at -3℃ on the 30th day it reached 5.781g cfu/g. Talking all indicators of changes,the shelf life were 8d and 24d respectively at 4℃ and -3℃ condition. Compared with refrigeration,the partial freezing conditions would increase the shelf life obviously.

关 键 词：鲫鱼 冷藏 微冻 理化指标 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]