不同温度贮藏条件下小黄鱼的品质变化  

Effect of Different Storage Temperatures on the Quality of Small Yellow Croaker

作　　者：尹磊[1] 谢晶[1] 张宁[1] 雷志芳[1] 李志鹏[1] 

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

出　　处：《食品科学》2015年第22期227-231,共5页Food Science

基　　金：国家农业成果转化资金项目(2014GB2C000081);上海市科委重点项目(14dz1205101)

摘　　要：为了探究不同贮藏温度条件下小黄鱼的货架期,研究冷藏(4℃)、微冻(-3℃)和冻藏(-18℃)3种贮藏温度对小黄鱼品质变化的影响。从菌落总数、挥发性盐基氮值、K值、肌动球蛋白含量、总巯基含量等进行研究。综合微生物和各理化指标的实验结果,表明小黄鱼冷藏组、微冻组的货架期分别为8 d和20 d,冻藏组在实验终点(50 d)并未腐败变质。To explore the shelf life of small yellow croaker under different storage temperatures,the effect of cold storage（4 ℃）,partial freezing storage（-3 ℃） and frozen storage（-18 ℃） on quality change of small yellow croaker was investigated in the study.The total number of colonies,total volatile basic nitrogen（TVB-N） content,K values,actomyosin content and total sulfhydryl content were measured.Based on the microbiological and physicochemical indexes,it could be found that the shelf life of small yellow croaker in the cold storage and micro-frozen groups was 8 and 20 days respectively,while those in the frozen storage group did not spoil at the end of the experiments（50 days）.

关 键 词：小黄鱼 冷藏 微冻 冻藏 货架期 

分 类 号：S984.1[农业科学—捕捞与储运]