不同贮藏温度下南方大口鲇品质的变化  

Changes in the quality of Southern Catfish (Silurus Meridionalis Chen) during different storage temperatures

作　　者：王晓君 沈秋霞 卢朝婷 吉礼 丁文武 李梅 李明元 WANG Xiao-jun;SHEN Qiu-xia;LU Chao-ting;JI Li;DING Wen-wu;LI Mei;LI Ming-yuan(College of Food and Biological Engineering,Xihua University,Chengdu 610039,China;Sichuan Food Production Safety Association,Chengdu 610056,China)

机构地区：[1]西华大学食品与生物工程学院,四川成都610039 [2]四川省食品生产安全协会,四川成都610056

出　　处：《食品与发酵工业》2018年第11期245-250,共6页Food and Fermentation Industries

基　　金：四川省科技支撑项目(2014NZ0003);四川省科技成果转化项目(2014NC0022)

摘　　要：分别对南方大口鲇在4℃和0℃冷藏条件下的感官指标、各种理化指标及微生物指标的变化规律进行研究,以期获得2种贮藏方法对南方鲇品质的影响,为其短期存储提供参考。结果表明,随贮藏时间的延长,2种贮藏条件下南方鲇肌肉pH值均呈V型变化,感官评分值、持水率、硬度、黏性、弹性、咀嚼性均不断降低,菌落总数、挥发性盐基氮值、硫代巴比妥酸值及K值均呈上升趋势。综合各项指标的实验结果,4℃和0℃贮藏条件下,南方鲇的货架期分别为6 d和10 d。In order to provide a reference for its short-term storage,the shelf life of Silurus Meridionalis Chen under 4 and 0℃were studied.The changes of fish sensory,physicochemical and microbial indicators of the fish were compared.The results showed that changing rate of each index increased with the storage temperature increasing.Moreover,the sensory score,water holding capacity,hardness,stickiness,elasticity and chewiness indexes were decreased continuously with storage time,while pH values in fish muscle showed a V-type change under both storage temperatures,and the total bacterial count,total volatile base nitrogen,thiobarbituric acid and K value index were increasing.According to the experimental results,the shelf life of Silurus Meridionalis Chen was 6 days at 4℃and 10 days at 0℃.

关 键 词：南方大口鲇 冷藏 指标 货架期 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]