白鲢鱼片在冷藏和微冻条件下的鲜度和品质变化  

Changes in Freshness and Quality of Silver Carp Fillets during Chilled and Partial Freezing Storage

作　　者：陈思[1] 李婷婷[2,3] 李欢[1] 马艳[1] 熊善柏[4] 李敏镇 励建荣[1] 

机构地区：[1]渤海大学食品科学研究院辽宁省食品安全重点实验室,辽宁锦州121013 [2]西南大学食品科学学院,重庆400715 [3]大连民族大学生命科学学院,辽宁大连116600 [4]华中农业大学食品科技学院,湖北武汉430070 [5]鞍山嘉鲜农业发展有限公司,辽宁鞍山114100

出　　处：《食品科学》2015年第24期297-301,共5页Food Science

基　　金：国家自然科学基金青年科学基金项目(31301572);"十二五"国家科技支撑计划项目(2012BAD29B06);中国博士后科学基金项目(2014M552302);高等学校博士学科点专项科研基金项目(优先发展领域)(20113326130001);重庆市项目博士后资助项目(Xm2014041)

摘　　要：以白鲢鱼为实验对象,通过测定菌落总数、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、p H值、K值、三甲胺(trimethylamine,TMA)值、2-硫代巴比妥酸(2-thiobarbituric acid,TBA)值等鲜度指标,结合感官评价,以期探究冷藏以及微冻条件下鲢鱼片的品质变化规律。结果表明,在4℃冷藏和-2℃微冻条件下贮藏的鲢鱼片TVB-N值、TMA值、菌落总数值均随贮藏时间的延长而呈增长趋势;p H值先降低后增高;感官分数值呈降低趋势。综合各项指标变化,4℃冷藏条件下鲢鱼片的货架期为6 d,-2℃微冻条件下货架期为18 d,与冷藏相比,微冻能明显延长白鲢鱼片的货架期。In this research, we evaluated the changes in the freshness and quality of silver carp fillets during chilled storage and partial freezing storage as indicated by physicochemical and microbial indexes including total volatile basic nitrogen （TVB-N） value, pH value, trimethylamine （TMA） value, 2-thiobarbituricacid （TBA） value, K value, the total number of bacterial colonies and sensory evaluation. The results showed TVB-N value, TMA value and the total number of colonies of silver carp fillets stored at 4 ℃ and partially frozen at -2 ℃ increased with the extension of storage time while pH value increased after an initial decrease and the score of sensory evaluation showed a decreasing trend. Taking all these indicators into consideration, the shelf life was 6 days at chilled storage （4 ℃） and 18 days at partial freezing storage （-2℃）. It could be concluded that partial freezing temperatures extended the shelf life of silver carp fillets obviously.

关 键 词：鲢鱼片 理化指标值 品质变化 冷藏 微冻 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]