不同贮藏条件对新疆赤鲈鲜度和质构特性的影响  

Effects of different storage conditions on freshness and texture properties of red perch from Xinjiang

作　　者：张强[1] 胡维岗[2] 金新文[1] 

机构地区：[1]新疆农垦科学院农产品加工研究所,新疆石河子832000 [2]新疆农垦科学院农产品加工重点实验室,新疆石河子832000

出　　处：《广东农业科学》2015年第12期97-101,共5页Guangdong Agricultural Sciences

基　　金：新疆农垦科学院科技引导计划项目(50YYD201210)

摘　　要：将赤鲈鱼分别在0、-5、-18℃贮藏,分析其肌肉组织失水率、新鲜度、质构性能的变化,以研究赤鲈在不同贮藏条件下鲜度和质构性能的变化。结果表明,在0℃贮藏,鱼肉失水率低,硬度、咀嚼性和弹性均能很好地保持,但保鲜期短,贮藏仅12 d就已不可食用。在-18℃冷冻贮藏,微生物生长繁殖几乎被完全抑制,贮藏30 d后鲜度几乎与新鲜鱼相同,但冷冻贮藏的鱼解冻后汁液流失严重,鱼的质构性能下降较明显。赤鲈在-5℃微冻贮藏,与-18℃冷冻贮藏相比,解冻后失水率较小、质构特性保持较好,保鲜期较0℃冰鲜贮藏长,经18 d,TVB-N值仍符合国家水产品一级新鲜标准,贮藏27 d后鱼肉仍可食用。Red perch fishes were stored at 0℃, -5℃ and -18℃, respectively, then the changes of freshness, moisture loss rate and texture properties of fish muscle were analyzed and compared. The results showed that stored at 0℃, the water loss rate was very low, the fish texture properties including hardness, chewing and elasticity kept well, but the shelf-life was too short, the fishes were putrefied only in 12 days. Stored at -18℃, the freshness of fish could be kept very well after 30 days, but the tissue juice loss was serious after thawing. While stored at -5℃, compared with fishes stored at -18℃, the moisture loss rate was lower, texture properties were better; compared with fishes stored at 0℃, the freshness of fish could be kept well for a long time, the TVB-N was less than 15 mg/100g on the 18th day, and after 27 days, the fish was still edible.

关 键 词：赤鲈 水分活度 新鲜度 质构性能 

分 类 号：S984.11[农业科学—捕捞与储运]