真空包装结合食盐水处理对海鲈鱼冷藏保鲜品质的影响  

Effects of vacuum packaging combined with brine treatment on the fresh quality of Japanese sea bass(Lateolabrax japonicas)

作　　者：朱海滨[1] 洪扬[1] 王则金[1,2] 黄莹 林震山[1,2] ZHU Haibin;HONG Yang;WANG Zejin;HUANG Ying;LIN Zhenshan(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Agricultural Preservation Technology Development Base in Fujian Province,Fuzhou 350002,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建省农产品保鲜技术开发基地,福建福州350002

出　　处：《渔业研究》2021年第1期53-60,共8页Journal of Fisheries Research

基　　金：国家自然科学基金(31701710);福建省科技计划项目(2017J05047);福建农林大学科技创新专项基金(CXZX2017021).

摘　　要：海鲈鱼采用浓度为10%和25%的食盐水溶液处理(24 h),放置于-1℃内冷藏,通过感官评价、菌落总数(TVC)、挥发性盐基氮(TVB-N)和pH值等指标来综合评价海鲈鱼贮藏品质。研究发现,不同浓度食盐水溶液处理具有减菌作用,冷藏过程中可以明显抑制细菌的生长,同时延缓微生物产生TVB-N的能力。通过Pearson相关分析,海鲈鱼冷藏过程中感官评分与TVC、TVB-N具有极显著相关性,而与pH值无显著相关性。海鲈鱼冷藏保鲜期需要结合3个指标进行综合评价;综合评估得出10%与25%食盐水溶液处理可以延长海鲈鱼达到优级品品质的冷藏期分别为4 d、8 d;达到合格品品质的冷藏期分别为8 d、12 d。The effect of brine treatment with different salt concentrations(10%and 25%)on the quality changes of Japanese sea bass was comprehensively evaluated by sensory evaluation,total viable counts,total volatile basic nitrogen(TVB-N)and pH during the cold storage.Our results showed that the brine treatment with different salt concentrations all exerted the bacteriostatic effect,which can significantly inhibit the growth of bacteria and delay the ability of microorganisms to produce TVB-N.According to the Pearson correlation analysis,the sensory scores of Japanese sea bass had a significant correlation with TVC and TVB-N,but no significant correlation with pH.The comprehensive evaluation of the freshness period of Japanese sea bass needed to be conducted based on synthesized analysis of three indicators.And the comprehensive evaluation result showed that 10% and 25% saline treatment could extend the shelf-life of superior products to 4 d,8 d,and qualified products to 8 d,12 d,respectively.

关 键 词：海鲈鱼 真空包装 低温贮藏 保鲜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]