真空包装牡蛎肉在冷藏和冻藏过程中的品质变化  

Quality Changes of Vacuum-packed Oyster Meat during Cold and Frozen Storage

作　　者：牛改改 游刚 张晨晓 宁毅 蔡秋杏 贾真 郭德军 NIU Gai-gai;YOU Gang;ZHANG Chen-xiao;NING Yi;CAI Qiu-xing;JIA Zhen;GUO De-jun(College of Food Engineering,Beibu Gulf University,Qinzhou Key Laboratory of Characteristic Fruits and Vegetables Fermentation,Guangxi Colleges and Universities Key Laboratory of Development and High-value Utilization of Beibu Gulf Seafood Resources,Qinzhou 535011,Guangxi,China;Scientific and Technical Information Institution of Qinzhou City,Qinzhou 535000,Guangxi,China)

机构地区：[1]北部湾大学食品工程学院,钦州市特色果蔬发酵重点实验室,广西高校北部湾特色海产品资源开发与高值化利用重点实验室,广西钦州535011 [2]钦州市科学技术情报研究所,广西钦州535000

出　　处：《食品研究与开发》2020年第18期7-14,共8页Food Research and Development

基　　金：广西高校中青年教师基础能力提升项目(2017KY0810、2017KY0801);广西自然科学基金项目(2016GXNSFDA380009);北部湾大学校级科研项目(2018KYQD59);广西自然科学基金青年基金项目(2018GXNSFBA294015)。

摘　　要：为研究真空包装牡蛎肉在4℃冷藏和-18℃冻藏过程中品质的变化规律,以感官评分、白度、亮度L*、蒸煮损失率、pH值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、硫代巴比妥酸(thibabituric acid,TBA)值、菌落总数为评价指标,分析其新鲜度。结果表明:真空包装牡蛎肉在冷藏与冻藏贮藏条件下,感官评分、白度和L*均随贮藏时间的延长而降低,其中冻藏牡蛎肉的变化趋势较缓慢;TVB-N值随着贮藏时间的延长而升高,且冷藏组显著高于冻藏组(p <0.05)。TBA值和pH值均不能独立反映牡蛎的新鲜度,需结合其它指标对牡蛎品质进行综合评价。冷藏牡蛎肉的菌落总数随贮藏时间延长而增加,冻藏组随贮藏时间延长而减少。相关性分析表明,除pH值外,其它检测指标均可作为冷藏、冻藏牡蛎肉新鲜度评价的有效指标。In order to study the quality changes of vacuum-packed fresh oyster meat stored at 4 ℃(cold storage group)and-18 ℃ (frozen storage group),several evaluation indicators in terms of sensory score,whiteness,brightness L*,cooking loss rate,pH,total volatile basic nitrogen(TVB-N),thibabituric acid(TBA)value and total bacterial count were used to assess the freshness changes. Results showed that the sensory score,whiteness and L*of vacuum packaged oyster meat stored at 4 ℃ and-18 ℃ decreased with the prolongation of storage time,with the frozen storage group changing slowly. TVB-N of oyster meat increased with the prolongation of storage time at both temperatures,showed significantly higher values in refrigerated group than that in frozen group. The TBA and pH used to evaluate quality changes of oyster needed to combine other indexes as they couldn’t independently reflect the freshness changes of oysters. Total bacterial count of oyster meat increased at4 ℃,but decreased at-18 ℃ with prolongation of storage time. The correlation analysis showed that all indicators except for pH could be used as effective indexes to evaluate the freshness of oyster meat by cold and frozen storage.

关 键 词：牡蛎 真空包装 冷藏 冻藏 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]