0℃冷藏温度下草鱼新鲜度评价  

Evaluation on freshness of grass carp at 0℃ storage

作　　者：晋高伟 李婷婷[2] 姜杨[1] 张慧芳[1] 丁婷[1] 励建荣[1] 

机构地区：[1]渤海大学食品科学研究院,辽宁省食品安全重点实验室,辽宁锦州121013 [2]大连民族学院生命科学学院,辽宁大连116600

出　　处：《食品工业科技》2014年第13期312-316,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金青年科学基金项目(31301572);"十二五"国家科技支撑计划(2012BAD29B06)

摘　　要：采用常规新鲜度评价方法研究草鱼在0℃贮藏过程中的鲜度变化。本研究以菌落总数、挥发性盐基氮(TVB-N)、色差值、pH、ATP降解物和K值为指标,并结合电子鼻对其挥发性气味组分进行测定和分析。结果表明:菌落总数、TVB-N值和K值随时间的延长都有不同程度的增加。pH先降低后升高,色度值波动较大。电子鼻能较好的区分不同贮藏时间的草鱼新鲜程度。TVB-N值和菌落总数与K值呈显著正相关(R2=0.9139,R2=0.9612)。各理化指标间有很好的对应关系,能够有效表征草鱼在低温贮藏的新鲜度。In order to evaluate the freshness of grass carp （Ctenopharyngodon idellus）stored at 0℃, changes intotal viable counts, total volatile basic nitrogen （TVB-N）, color difference value, pH value, ATP breakdowncompounds and K value were investigated by periodically determination.The volatile odor that released in theprocess during the cold storage was determined and analyzed by electronic nose.It was showed that the TVB-Nvalue,K value and total viable counts value of grass carp stored at 0 ℃ increased with the extension of storagetime.pH decreased first and increased afterward. Chroma value fluctuated obviously. Electronic noses coulddistinguish grass carp under different time. The TVB- N value, total viable counts were significantlypositivecorrelated with K value （ R2 = 0.9136, R2 = 0.9612） .The physical and chemical indicator could effectivelycharacterize the freshness of the grass carp ,and have good corresponding relationship.

关 键 词：草鱼 冷藏 理化指标值.新鲜度 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]