冷藏物流过程中温度变化对三文鱼品质的影响  

Effects of temperature variation on quality of salmon fillet in low temperature logistics

作　　者：张宁[1] 谢晶[1] 李志鹏[1] 高磊[1] 叶藻[1] 

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

出　　处：《食品与发酵工业》2015年第10期186-190,共5页Food and Fermentation Industries

基　　金：“十二五”国家支撑计划项目(2013BAD19B06);上海市科委重点项目(14dz1205101)

摘　　要：为了研究冷藏物流过程中温度变化对三文鱼品质的影响,实验模拟4种不同的物流过程,测定三文鱼肉的感官、pH值、色差、失重率、TVB-N、菌落总数以及K值。结果表明:三文鱼肉的品质受冷藏物流过程中温度变化影响显著,贮运及销售过程始终在0℃能够使三文鱼肉保持较好的品质;贮运过程中经历温度变化的三文鱼肉在销售、消费期间品质显著下降。由此得出,冷藏物流过程中温度变化及变化频率对三文鱼肉品质的影响很大,因此应尽量避免贮运期间的温度波动。To investigate the effect of temperature variation on quality of salmon in logistics, pH value, a^＊ -val- ues, weight loss rate, total volatile basic nitrogen （TVB-N）, microbiological, and K-values were tested periodically in 4 simulated logistics. The results showed that the quality of salmon was significantly affected by temperature chan- ges in the logistics. Quality of salmon could be maintained well under 0℃ during transportation and sale, while the more frequency and range changes of temperature, the greater the deterioration of quality would be. Therefore, quality of salmon was significantly affected by the frequency and range changes of temperature in the logistic process. There- fore, temperature variation in the processes of transportation, storage and sale should be avoided. In general, this study provides a reference for retaining the quality of salmon in low temperature logistics.

关 键 词：三文鱼 冷藏物流 温度变化 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]