微冻和冷藏对牙鲆贮藏品质的影响  

Quality changes of Paralichthys olivaceus during partial freezing and refrigerated storage

作　　者：徐永霞[1] 张朝敏[1] 赵佳美[1] 李学鹏[1] 米红波[1] 励建荣[1] 

机构地区：[1]渤海大学食品科学与工程学院辽宁省食品安全重点实验室生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013

出　　处：《食品工业科技》2016年第4期337-341,346,共6页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划课题(2012BAD29B06);江苏省食品资源开发与质量安全重点实验室开放课题(SPKF201401)

摘　　要：以感官、理化和微生物为指标,研究了微冻(-2℃)和冷藏(4℃)对牙鲆品质变化及货架期的影响。结果表明,随着贮藏时间的延长,牙鲆鱼的感官品质显著下降(p<0.01),菌落总数、挥发性盐基氮(TVB-N)含量、硫代巴比妥酸(TBA)值和K值均呈显著上升趋势(p<0.01),且微冻贮藏时各指标的变化速率都低于冷藏;质构特性中的硬度、弹性、咀嚼度和粘聚性随贮藏时间的延长而显著下降(p<0.05),p H与贮藏时间及其他理化指标(TBA除外)相关性不显著。综合感官评分、TVB-N值及菌落总数等指标得出牙鲆在4℃和-2℃贮藏条件下的货架期分别为9 d和12 d。与冷藏相比,微冻能更有效地抑制微生物的生长,延长其货架期。Changes in sensory,microbiological,and physicochemical analyses were carried out to evaluate the loss of quality and shelf life of Paralichthys olivaceus during freezing （-2 ℃） and refrigerated（4 ℃） storage. The results indicated that with the extension of storage time,the sensory quality declined gradually（p〈0.01 ）, while total viable count（TVC）,TVB-N content,TBA and K values increased significantly（p〈0.01）. Besides,the quality of fish stored at partial freezing temperature changed more slowly than that at 4℃ storage. Hardness, springiness, adhesiveness, and chewiness declined significantly（p〈0.05） with storage time, while pH value showed no significant correlation with the storage time and other indicators,except for TBA value. According to the sensory score,TVB-N,TVC,and other indicators,the shelf life of Paralichthys olivaceus stored at 4 ℃ and -2 ℃ was 9 days and 12 days,respectively. Compared with the refrigerated storage samples,the partial freezing can inhibit the propagation of bacteria more effectively,thus extendfng the shetf fife.

关 键 词：牙鲆 冷藏 微冻 品质变化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]