不同温度下鲳鱼品质及微观组织的变化研究  

Effect of Different Storage Temperatures on the Quality and Ultrastructure of Pampus argenteus

作　　者：苏辉[1,2] 谢晶[1,2] 黎柳[1,2] 吴圣彬[1,2] 徐程华 

机构地区：[1]上海水产品加工与贮藏工程技术研究中心,上海201306 [2]上海海洋大学食品学院,上海201306

出　　处：《现代食品科技》2014年第8期106-111,共6页Modern Food Science and Technology

基　　金："十二五"国家支撑计划项目(2012BAD38B09);2013年上海市科技兴农重点攻关项目[沪农科攻字(2013)第3-4字)

摘　　要：为探究鲳鱼在不同温度贮藏下货架期情况,本文对冷藏(4℃)、微冻(-3℃)和冻藏(-18℃)条件下鲳鱼的菌落总数(APC)、pH值、挥发性盐基氮(TVB-N值)、K值、肌动球蛋白含量、总巯基含量和微观组织等指标进行研究。结果表明:随着贮藏时间延长三种贮藏方式鲳鱼菌落总数、pH、TVB-N值和K值上升,至三种贮藏方式实验终点,鲳鱼TVB-N分别在第6 d,20 d和60 d时达到0.35 mgN/g、0.40 mgN/g,0.16 mgN/g,说明冻藏能有效的延缓鲳鱼腐败变质;三种贮藏方式鲳鱼肌动球蛋白溶出量与巯基含量呈现下降趋势。肌纤维间冰晶形成程度随贮藏温度不同呈现不同趋势,贮藏至第20 d,因为冰晶的形成冷冻组鲳鱼肌纤维组织结构破坏程度大,肌纤维发生大规模位移和形变,微冻组鲳鱼肌纤维仅发生部分位移,说明微冻贮藏方式能更好保持鲳鱼良好的肌纤维组织形态。To explore the shelf life of Pampus argenteus under different storage temperatures, the aerobic plate count （APC）, pH, total volatile basic nitrogen （TVB-N） content, K values, actomyosin content, total sulfhydryl content, and ultrastucture of Pampus argenteus were measured under conditions of cold storage, partial freezing storage, and frozen storage. The results showed an increase in APCs, pH, TVB-N, and K values with time, under all three storage conditions. The TVB-N content ofPampus argenteus reached values of 0.35 mgN/g, 0.40 mgN/g, 0.16 mgN/g, respectively, after storage for 6 d, 20 d, and 60 d in the frozen state. This observation suggested that frozen storage conditions could effectively retard spoilage of Pampus argenteus. The amount of dissolved actomyosin and total sulfhydryl content decreased with storage time for all three storage conditions. The formation of ice crystals within muscle fibers showed different trends with different storage temperatures. After 20 d of storage under frozen conditions, the muscle fibers ofPampus argenteus were severely damaged, likely because of the formation of ice crystals with large muscle fiber displacement and deformation. In contrast, only partial muscle fiber displacement occurred with partial fi＇eezing storage, suggesting that partial freezing conditions could better maintain Pampus argenteus muscle fiber morphology.

关 键 词：鲳鱼 冷藏 微冻 冻藏 货架期 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]