冰温贮藏对鲤鱼质构的影响  

Changes of textural properities of Cyprinus carpio during ice-temperature storage

作　　者：刘丽荣[1] 柴春祥[1] 鲁晓翔[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室,天津300134

出　　处：《浙江农业学报》2015年第7期1239-1243,共5页Acta Agriculturae Zhejiangensis

基　　金："十二五"国家科技支撑计划项目(2012BAD38B01);天津市创新团队"农产品贮藏加工新工艺及相关机理研究"资助(TD12-5049)

摘　　要：以鲤鱼为研究对象,研究了其在0℃冰温贮藏条件下质构参数的变化,同时考查了TVBN值、p H值、汁液流失率和感官评价的变化。结果表明:随着贮藏时间的延长,TVBN值和汁液流失率均呈上升趋势;p H值呈现先下降后上升的趋势;硬度、弹性和咀嚼性呈现先上升后下降的变化趋势;胶黏性有下降的趋势;结合TVBN值、汁液流失率和感官评分的测定结果,当硬度值小于225 g,胶黏性小于154.1 g,咀嚼性小于80.1时TVBN值达到国家标准中的上限。可见,鱼肉质构的测定结果可以反映其品质的变化。The changes of textural properties of Cyprinus carpio were studied during ice-temperature storage, and the changes of TVBN, pH, drip loss were determined and sensory scores were evaluated. The results suggested that the TVBN, drip loss increased during storage. The pH value declined first, and then went up. The hardness, flexibility and chewiness showed the trend of decline after rising first. The glue viscosity decreased. When the hardness value, glue viscosity and chewiness were less than 225 g, 154. 1 g and 80. 1, respectively, TVBN value reached upper limi- tation of the national standard. According to the present study, the textural properties could reflect the quality chan- ges of Cyprinus carpio.

关 键 词：鲤鱼 质构 汁液流失率 

分 类 号：S984[农业科学—捕捞与储运]