流化冰超冷却对养殖大黄鱼贮藏保鲜效果的影响  

Effect of superchilling in slurry ice on the preservation of farmed large yellow croaker(Pseudosciaena crocea)

作　　者：郭儒岳 凌建刚 叶宇飞 崔燕 欧昌荣[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211 [2]宁波市农业科学研究院农产品加工研究所,浙江宁波315040 [3]宁波市农业科学研究院农产品质量检测中心,浙江宁波315040

出　　处：《食品工业科技》2016年第8期307-312,共6页Science and Technology of Food Industry

基　　金：十二五国家科技支撑子课题(2012BAD38B01)

摘　　要：以刚捕捞后的养殖大黄鱼为原料,以片冰为对照研究了流化冰对大黄鱼的预冷却效果以及贮藏效果。结果显示,流化冰将大黄鱼冷却至0℃仅需45 min,较片冰冷却用时缩短了一倍,预冷效果明显;鱼体终温为-1℃,处于冰温保鲜状态。在4℃贮藏条件下,流化冰组大黄鱼的感官评分均高于同期的片冰组,挥发性盐基氮(TVB-N)、菌落总数(APC)、K值和三甲胺(TMA-N)的增速均显著低于片冰组(p<0.05),货架期比片冰组延长了6 d。虽然流化冰组大黄鱼鱼肉中氯化钠含量随贮藏时间延长逐渐上升,在贮藏终点时达到0.87%,但对感官品质影响不明显。因此,流化冰处理是一种快速高效的大黄鱼预冷保鲜方法。The use of slurry ice as a new prechilling and preservation method for farmed Pseudosciaena crocea was evaluated. The results showed that the time of chilling large yellow croaker to 0 ℃ was only 45 min,half of flack ice,and the terminal temperature was-1 ℃,which was in the ice temperature state. Compared with flack ice,large yellow croaker in slurry ice significantly（p 0.05） slowed down the biochemical（TVB-N,TMA-N,K-value） and microbiological（as estimated by aerobic plate count） degradationt,the storage time of slurry ice was extended for 6 days. Although progressive increase of the Na Cl content in fish muscle with storage time（reached 0.87% in the end）,it had little deleterious effect on sensory analyses. Thus,the application of slurry ice was a rapid and efficient method for chilling and storage of large yellow croaker.

关 键 词：养殖大黄鱼 流化冰 快速预冷 贮藏保鲜效果 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]