贮藏温度对鲜食鳙鱼品质的影响  

Effect of different storage temperatures on quality of fresh eating bighead carp

作　　者：周龙安[1] 许学勤[1] 许艳顺[1] 姜启兴[1] 夏文水[1] 

机构地区：[1]江南大学食品学院,无锡214122

出　　处：《食品科技》2016年第7期163-168,共6页Food Science and Technology

基　　金：国家大宗淡水鱼产业技术体系建设专项(CARS-46-22)

摘　　要：为确定鲜食鳙鱼在不同贮藏温度下的品质变化规律,提出鲜食鳙鱼合适的贮藏温度和食用期,以鲜食鳙鱼为对象,考察了其在不同温度贮藏过程中菌落总数、感官评分、剪切力、香气成分、微观结构和理化性质变化。结果表明:14 d贮藏期内,-3、4、20℃样品的菌落总数、TVB-N值和TBA值均在所参考的标准范围内。其中20℃样品品质劣变较快,7 d时肉质口感评分较低;4℃样品贮藏14 d时剪切力品质、香气成分和微观结构均有明显劣变,且汤汁和肉质口感评分较低;-3℃样品各项品质变化较小,贮藏期内部分品质优于-18℃参比样。受浮油逐渐增多影响,不同温度样品贮藏14 d汤汁评分均较低,不宜继续贮运销售。因此,鲜食鳙鱼推荐贮藏温度为-3℃,此时具有14 d货架期。In order to validate the quality change of fresh eating bighead carp under different storage temperatures and put forward appropriate storage temperature and shelf-life for fresh eating bighead carp, examined the microbial flora counts, sensory value, shear force, aroma composition, microstructure and physicochemical properties changes of fresh eating bighead carps stored at different temperature. The results show that the samples of-3, 4 ℃ and 20 ℃ are in the reference standard range of microbial flora counts, TBA value and TVB-N value during 14-day storage. Samples of 20 ℃ deteriorated faster than others and had lower fleshy palate score on the seventh day. The physical quality, aroma composition, microstructure and broth and meat taste of 4 ℃ samples were obvious deterioration after 14-day storage.Various quality of-3 ℃ samples had smaller change and a part of quality is better than-18 ℃ reference sample during storage. Affected by the emerging oil, all samples had low soup grade after 14-day storage and should not sell any more. Therefore, the recommend storage temperature of fresh eating bighead carp is-3 ℃ with a 14-day shelf-life.

关 键 词：鲜食鳙鱼 温度 贮藏 氧化 货架期 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]