流化冰在鲐鱼保鲜中的应用研究  

Study on the Application of Slurry Ice for the Preservation of Common Mackerel(Pneumatophorus japonicus)

作　　者：林雪[1] 邓尚贵[1] 王盼盼[1] 胡正超[1] 

机构地区：[1]浙江海洋学院食品与医药学院,舟山316022

出　　处：《食品工业》2014年第5期20-23,共4页The Food Industry

基　　金：国家重大科技合作项目(2012DFA30600);浙江省科技厅公益技术应用研究项目(2012C22063)

摘　　要：流化冰是一种新型的制冷介质,能够快速高效制冷,适宜于水产品保鲜。以东海鲐鱼为原料,采用感官、理化及微生物等检测方法,探讨流化冰对鲐鱼的保鲜效果。结果显示,流化冰处理的鲐鱼,在贮藏初期(0 d^7 d),除菌落总数外,其他各项指标均优于碎冰处理组;随着贮藏时间的延长,TVB-N值、鱼肉色差等指标优于碎冰处理组;在贮藏后期(9 d^13 d),pH与感官评分不及碎冰处理组;整个中后期(5 d^13 d),流化冰处理对于微生物的抑制作用和对肌肉持水力的保持作用均较碎冰弱。流化冰对鲐鱼的鲜度保持作用在9 d以内优于碎冰保鲜。Slurry ice is a new refrigerant with a high heat capacity so that slurry ice is considered to be an appropriate technology to keep the freshness of aquatic product. The effect of slurry ice on preservation of common mackerel （Pneumatophorusjaponicus） was studied using sensory, chemical and microbiology analytical methods. The results shows that during the early storage period （0 d-7 d）, the effect of slurry ice on preservation was better than flake ice except for total bacteria counts. The TVB-N value and the change of flesh color show that slun＇y ice system was more effective when compared to flake ice as the storage time prolonged. From day 9 to day 13, the comparison ofpH and sensory scores indicate that storage in slurry was evidently not advantageous over flack ice storage. From day 5 to day 13, no notable differences in total bacteria counts and water holding capacity of the flesh could be distinguished by a comparison between both icing conditions. The results confirmed that the practical advantages of using slurry ice for the preservation of common mackerel in 9 d.

关 键 词：鲐鱼 流化冰 保鲜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]