大菱鲆冷链加工技术研究  

Processing Technology Study on Scophthalmus maximus in Cooling-chain

作　　者：王彩理[1] 王洪军 袁勇 韩强 滕瑜[1] 

机构地区：[1]中国水产科学研究院黄海水产研究所,山东青岛266071 [2]山东潍坊龙威实业有限公司,山东潍坊262737

出　　处：《食品研究与开发》2017年第5期96-99,共4页Food Research and Development

基　　金：国家鲆鲽类产业技术体系资助(CARS-50)

摘　　要：以大菱鲆为原料,通过暂养、放血、去内脏、漂洗、分选、称重、包装、贮藏制成冷链冰鲜大菱鲆,并通过冷藏链试验研究了不同条件下的鲜度变化和品质影响,结果表明,通过冷却链保鲜、仓储和配送物流动态条件下的大菱鲆经过混冰盐贮藏后可以达到14 d^15 d的货架期,其感官评分可以达到15分~25分的感官二级鲜度标准,TVB-N达到25 mg/100 g的二级鲜度标准,符合冰鲜鱼片的销售要求。通过HACCP判断树确定冷链加工的关键控制点,进一步与国际接轨,加大科研力度结合产业化开发,扩大冰鲜鱼市场前景。Scophthalmus maximus in cooling-chain were made through temporary rearing, gutting, washing, sorting, weighing, packing and storage to study the change of freshness and quality under iced dynamic conditions of cooling chain, the results showed that the Scophthalmus maximus in cooling-chain, with 14-15 days＂ shelf life, 15-25 points of the two level freshness in sensory scoring, 25 mg/100 g of the two level of freshness standard in TVB-N, could get the sales requirements of iced fish after cooling-chain preservation, storage and distribution logistics conditions in mixed ice with salt storage, its sensory scores can reach, to achieve. The key control points of iced fish determinated through HACCP judgment tree can be further in line with international standards while increasing scientific research combined with the development of industrialization to expand the iced fish market prospects.

关 键 词：大菱鲆 冷链 加工 HACCP 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]