船冻和岸冻对鲐鱼贮藏鲜度的影响  

Freshness changes of on-board and shore frozen pneumatophorus japonicus in the preservation process

作　　者：吴奇子[1] 陈雪[1] 刘欢[1] 方旭波[1,2] 林燕国 

机构地区：[1]浙江海洋学院食品与医药学院,舟山316022 [2]浙江省水产品加工技术研究联合重点实验室,舟山316022 [3]舟山中茂水产有限公司,舟山316102

出　　处：《食品科技》2015年第2期169-173,180,共6页Food Science and Technology

基　　金：浙江科技厅重点农业项目(2013C02016);浙江省自然科学基金项目(LY12(2006)

摘　　要：以鲐鱼的感官评定、持水力、肌动球蛋白的盐溶性、Ca2+-ATPase活性、巯基含量、挥发性盐基氮值(TVB-N)、组胺含量和硫代巴比妥酸值(TBA)为指标,研究船冻和岸冻鲐鱼在-18℃贮藏过程中鲜度的变化情况。结果表明,随着贮藏时间的延长,船冻鲐鱼的TVB-N值、组胺含量和TBA值均低于岸冻鲐鱼,而船冻鲐鱼的感官评分、持水力、肌动球蛋白的盐溶性、Ca2+-ATPase活性和巯基含量都高于岸冻鲐鱼,下降速度也较岸冻鲐鱼缓慢。船冻技术不但有利于延长鲐鱼的贮藏时间,而且确保其在贮藏期间的肉质鲜度。Based on Pneumatophorus japonicus sensory evaluation, water-holding capacity, salt extractable protein content, Ca2＋-ATPase activity,-SH content, TVB-N value, histamine and TBA value, the thesis focuses on on-board and shore frozen P. japonicus each index variation rule during 12 months refrigeration at-18 ℃. The study shows that on-board frozen P. japonicus TVB-N value, histamine and TBA value less than shore frozen P. japonicus during frozen storage, on-board frozen P. japonicus sensory evaluation, water-holding capacity, salt extractable protein content, Ca2＋-ATPase activity and-SH content more than shore frozen P. japonicus during frozen storage. On-board frozen technology is not only beneficial to extend P. japonicus storage time, but also to ensure the freshness during storage.

关 键 词：鲐鱼 船冻 岸冻 鲜度 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]