光照和温度对草鱼和三文鱼鱼肉贮藏品质的影响  

Comparative Study of Effects of Light Exposure and Storage Temperature on the Quality of Grass Carp Fillets and Salmon Fillets

作　　者：高海[1,2,3] 蔡欢欢[1,2,3] 朱志伟[1,2,3] GAO Hai;CAI Huanhuan;ZHU Zhiwei(School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou 510006, China;Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou 510006, China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510641 [2]华南理工大学现代食品工程研究中心,广东广州510006 [3]广东省冷链食品智能感知与过程控制工程技术研究中心,广东广州510006

出　　处：《食品科学》2017年第15期244-249,共6页Food Science

基　　金：广东省海洋渔业科技推广专项(A201403)

摘　　要：采用4、10(无光照)、10(5 000 lx)、25℃条件,同时贮藏草鱼鱼片(除去红肉)和三文鱼鱼片,研究光照和温度对草鱼和三文鱼贮藏品质的影响。结果表明,草鱼和三文鱼贮藏过程中pH值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、硫代巴比妥酸(thiobarbituric acid,TBA)值和色差变化差异显著(P<0.05),且菌落总数(total viable count,TVC)、pH值、TVB-N值、TBA值、色差、ATP分解产物(adenosine triphosphate-related decomposition products)K值均随着贮藏时间的延长而增加。光照(5 000 lx)对于草鱼、三文鱼贮藏过程中的pH值变化、TBA值变化影响显著(P<0.05),能使鱼肉中pH值增加量高于避光保存,促进光氧化,提高TBA值增加速率,而对于TVC、TVB-N值、K值、色差变化影响不显著(P>0.05)。贮藏温度的差异(4、10℃)对两种鱼肉品质变化都有显著影响(P<0.05)。For the purpose of investigating the effects of storage conditions on fillet quality,grass carp fillets(without dark meat)and salmon fillets were stored at4,10(with and without light exposure at an intensity of5000lx)and25℃.It was demonstrated that the pH,total volatile basic nitrogen(TVB-N)value,thiobarbituric acid(TBA)value and color difference of both grass carp and salmon fillets changed significantly(P<0.05)during storage,and total viable count(TVC),pH,TVB-N,TBA,color difference,andadenosine triphosphate(ATP)decomposition(K value)were increased with prolonging storage time.Meanwhile,light exposure had significant effects on the pH and TBA value of both grass carp and salmon fillets during storage(P<0.05),resulting in a higher increase in pH and causing photooxidation,which accelerated the increase in TBA value,compared with dark conditions.However,the effects on TVC,TVB-N,K value and color difference were not statistically significant(P>0.05).Different storage temperatures exhibited significantly different effects on fish quality during storage(P<0.05).

关 键 词：光照 温度 草鱼 三文鱼 品质变化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]