预处理对养殖大黄鱼物流中保鲜品质的影响  

Effect of Pretreatment on Preservation Quality of Cultured Large Yellow Croaker( Pseudosciaena crocea) in the Process of Logistics

作　　者：陈世达[1] 郭美辰 杨留明 张登科[2] 雷叶斯 杨巨鹏 张慧恩[1] 杨华[1] CHEN Shi-da;GUO Mei-chen;YANG Liu-ming;ZHANG Deng-ke;LEI Ye-si;YANG Ju-peng;ZHANG Hui-en;YANG Hua(School of Biology and Environment,Zhejiang Wanli University,Ningbo 315100,China;School of Marine Sciences,Ningbo University,Ningbo 315211,China)

机构地区：[1]浙江万里学院生物与环境学院,浙江宁波315100 [2]宁波大学海洋学院,浙江宁波315211

出　　处：《食品工业科技》2018年第17期258-262,275,共6页Science and Technology of Food Industry

基　　金：浙江省自然基金项目(LY17C200001);宁波市富民专项项目(2015C10018;2016C10009);浙江省公益项目(2016C32068);浙江万里学院博士工程(20170002)

摘　　要：本文以养殖大黄鱼为对象,研究茶多酚、冷盐水浸泡和液氮冻结作为前处理方法对物流过程中养殖大黄鱼保鲜品质的影响。通过模拟物流过程的时间和温度变化进行实验,温度为2、4、-18、35℃,时间为25 d,测定养殖大黄鱼p H、TVB-N、菌落总数、K值和TBA的变化。结果表明,茶多酚组养殖大黄鱼的品质保鲜效果较好。在实验贮藏期结束时,茶多酚组p H为6.48,比整个过程中的液氮组低了0.09;茶多酚组TVB-N为30.07 mg/100 g,比最低的冷盐水组低了7.73 mg/100 g;而茶多酚组菌落总数逐步增长到3.48 log(cfu/g),比液氮组低了0.19 log(cfu/g);K值作为前期鲜度的指标,当第15 d时,茶多酚组K值为25.2%,比对照组低了3.2%;茶多酚组TBA为0.68 mg/100 g,比液氮组低了0.23 mg/100 g。从全物流过程模型来看,液氮冻结和冷盐水浸泡的保鲜效果并不理想,而茶多酚处理的养殖大黄鱼能够保持一个较好的品质。The influence of pre-treatment methods of tea polyphenols, cold brine immersion and liquid nitrogen freezing on the logistics process of cultured large yellow croaker was investigated to keep fresh quality.By changing the temperature and time to change the logistics conditions and the temperature were 2,4 ,-18,35 ℃ and the time was 25 d.The changes of pH ,TVB-N, the total number of colonies, K value and TBA in cultured large yellow croaker were determined. Results showed that tea polyphenols solution brewing was well to keep fresh quality.With the passage of storage until the end, the tea polyphenols group had a pH of 6.48 ,which was 0.09 lower than that of liquid nitrogen group in the whole process;The tea polyphenols TVB-N was 30.07 mg/100 g ,which was 7.73 mg/100 g lower than the lowest cold saline group.The total number of colonies in the tea polyphenols group gradually increased to 3.48 log（cfu/g） , which was 0.19 log（cfu/g） lower than that in the liquid nitrogen group.K value was taken as the indicator of the freshness of the early stage, when the 15th day, the K value of the tea polyphenols group was 25.2%, which was 3.2% lower than that of the control group. Tea polyphenols group TBA was 0.68 mg/100 g ,which was 0.23 mg/100 g lower than liquid nitrogen group.From the perspective of the whole logistics process model ,it was not ideal to the fresh-keeping effect of cultured large yellow croaker in liquid nitrogen brewing and cold saline brewing,in contrast,tea oolvohenols solution brewing was better than others.

关 键 词：养殖大黄鱼 物流模拟 前处理方式 保鲜品质 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]