冷藏期间温度波动对三文鱼片品质的影响  

Effect of Different Temperature Fluctuations on Quality Changes of Salmon Fillets During the Cold Storage

作　　者：王一帆[1] 宋晓燕[1] 刘宝林[1] 

机构地区：[1]上海理工大学生物系统热科学研究所,上海200093

出　　处：《食品与发酵科技》2016年第1期24-27,32,共5页Food and Fermentation Science & Technology

基　　金：中国博士后科学基金面上项目(2014M561491);国家科技支撑计划资助(2013BAD19B00)

摘　　要：通过对比分析三文鱼片分别在冷藏条件为4±2.0℃、4±1.0℃和4±0.1℃的温度下的p H值、色差、TVB-N(挥发性盐基氮)值、TBA(硫代巴比妥酸)值和感官评分等指标,探究了微小温度波动对于三文鱼片品质变化的影响。研究表明,在冷藏4℃的环境下,温度波动(±2℃)对三文鱼片样品的p H值、TVB-N值影响较小,而对样品色差值具有显著影响,而4±0.1℃样品的高品质货架期比4±2.0℃组的长近1d。The quality changes of Salmon were researched usingpH value,color variation, TVB-N value, and sensory evaluation as indexes during storage at 4℃, explores the effects of temperature fluctuations（±1℃,±2℃）. The results showed that temperature fluctuations（±2℃） has less influence on the samples＇ pH, TBV-N, while has significant influence on the samples＇ color variation. The high-quality shelf life of the samples storage in 4±0.1℃ was longer than storage in 4±2.0℃＇s samples＇ nearly a day.

关 键 词：三文鱼 冷藏 温度波动 

分 类 号：TS205.7[轻工技术与工程—食品科学]