不同贮藏温度下台湾泥鳅品质变化研究  

Study on the quality changes of Paramisgurnus dabryanus in Taiwan under different storage temperatures

作　　者：孙冲 刘霞 李明豪 孙翰昌 SUN Chong;LIU Xia;LI Ming-hao;SUN Han-chang(College of Forestry and Life Science,Chongqing University of Arts and Sciences,Chongqing 402160,China;Institute of Special Plants,Chongqing University of Arts and Sciences,Chongqing 402160,China)

机构地区：[1]重庆文理学院林学与生命科学学院,重庆402160 [2]重庆文理学院特色植物研究院,重庆402160

出　　处：《湖北农业科学》2019年第23期164-167,共4页Hubei Agricultural Sciences

基　　金：重庆市社会事业与民生保障科技创新专项（cstc2015shmszx80024)

摘　　要：以台湾泥鳅为研究对象,通过测定菌落总数、pH、鲜度K值、挥发性盐基氮(Total volatile basicnitrogen,TVB-N)值等理化指标,结合感官评价探究不同贮藏温度下台湾泥鳅理化性质的变化规律。结果表明,在-3、4、12℃贮藏条件下,随着贮藏时间的延长,泥鳅肉的菌落总数、挥发性盐基氮、K值均呈显著上升趋势(P<0.01);pH均呈先下降后上升的趋势,且贮藏温度为4、12℃时各指标的变化速率都高于-3℃时的速率;感官分数值均呈降低趋势。综合结果分析,-3℃贮藏条件下台湾泥鳅的食用期为15 d,4℃贮藏条件下为6 d,12℃贮藏条件下为2 d,所以低温贮藏明显能延长台湾泥鳅的食用期。Using Paramisgurnus dabryanus as research object,the total bacteria,pH value,K value and volatile base nitrogen(the total volatile basicnitrogen TVB-N)values were tested,combined with sensory evaluation,the change of physicochemical qualities and microbiology in fresh Paramisgurnus dabryanus at three different temperature conditions were investigated.The results showed that with the extension of storage time,the total number of colonies,volatile basic nitrogen,K value were arising significantly(P<0.01)at the storage condition of-3℃,4℃,12℃.pH values decreased at first and then increased.The rate of change of each index at the storage temperature of 4℃and 12℃is higher than the rate at-3℃.The sensory score showed a decreasing trend.Comprehensive result analysis,the edible period of Paramisgurnus dabryanus was 15 days at the storage condition of-3℃,6 days at 4℃and 2 days at 12℃.Therefore,low temperature storage can obviously prolong the edible period of Paramisgurnus dabryanus meat in Taiwan.

关 键 词：台湾泥鳅 理化指标 品质变化 低温 

分 类 号：S984.11[农业科学—捕捞与储运]