冰温及4℃贮藏罗非鱼的腐败特征差异  

Difference Between Corruption Characteristics of Tilapia under Controlled Freezing-Point Storage and 4℃Cold Storage

作　　者：梁桉婕 缪小兰 段杉[1] LIANG An-jie;MIAO Xiao-lan;DUAN Shan(Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods/College of Food Science,South China Agricultural University/Guangdong Engineering Research Center of Native Bioactive Substances/Guangdong Laboratory for Lingnan Modern Agriculture,Guangzhou City,China,510642)

机构地区：[1]华南农业大学食品学院/广东省功能食品活性物重点实验室/广东省天然活性物工程技术研究中心/岭南现代农业科学与技术广东省实验室,广东广州510642

出　　处：《广东海洋大学学报》2021年第3期99-104,共6页Journal of Guangdong Ocean University

基　　金：广东省自然科学基金(2021A1515010590)。

摘　　要：【目的】比较冰温贮藏及4℃贮藏罗非鱼(Oreochromis)的腐败特征差异,查找适于评价冰温贮藏罗非鱼鲜度的潜在腐败标志物。【方法】研究4℃(普通贮藏)和-1.5℃(冰温及微冻贮藏)条件下罗非鱼贮藏期间的TVB-N值、菌落总数及感官鲜度的变化,并采用电子鼻追踪挥发性成分的变化,分析测定指标间的相关性。【结果与结论】在4℃贮藏时罗非鱼的TVB-N值在0~6 d变化较小,之后迅速升高,而在-1.5℃下贮藏的罗非鱼TVB-N值在0~21 d变化较小,24 d后迅速升高;菌落总数一直呈现上升趋势,4℃贮藏的罗非鱼至5 d时已达到109 cfu/g,而-1.5℃贮藏至15 d才达到109 cfu/g。感官评价结果表明,4℃贮藏的罗非鱼至6 d时已发生明显腐败,而-1.5℃贮藏的罗非鱼至21 d时发生明显腐败。4℃贮藏的罗非鱼的感官评价结果与TVB-N值呈显著相关(P<0.05),-1.5℃贮藏时两者相关性不显著(P>0.05),说明TVB-N值并不适合作为冰温及微冻贮藏罗非鱼的鲜度指标。贮藏于4℃和-1.5℃的罗非鱼的挥发性成分(氮氧化合物、甲基类、无机硫化物、有机硫化物、醇类、醛酮类等)相差很大,其中-1.5℃罗非鱼的氮氧化合物含量远高于贮藏于4℃的罗非鱼,-1.5℃的罗非鱼的腐败感官评分与氮氧化物、无机硫化物、有机硫化物的相关性良好(r>0.78),与甲基类成分呈显著相关(P<0.05),表明甲基类成分具有作为冰温或微冻贮藏罗非鱼腐败标志物的潜力。【Objectives】To compare the difference in spoilage characteristics between tilapia(Oreochromis)under controlled freezing-point storage and 4℃storage,and screen the potential spoilage markers suitable for evaluating the freshness of tilapia under controlled freezing-point storage from various volatile products.【Methods】The changes of TVB-N value,bacterial count and sensory freshness of tilapia respectively stored at 4℃(ordinary cold storage)and-1.5℃(Controlled freezing-point storage/partial freezing storage)were investigated,and the volatile components were tracked using an electronic nose.【Results and conclusion】The TVB-N value of tilapia stored at 4℃slightly changed from 0-6 days and rapidly increased after 7 days.Similarly,the TVB-N value of tilapia stored at-1.5℃also slightly changed from 0-21 days and rapidly increased after 24 days.The bacterial counts of tilapia stored at both temperatures kept increasing during the whole storage period,and reached 109 cfu/g on the 5th day for the tilapia stored at 4℃,and on the 15th day for the tilapia stored at-1.5℃.The sensory evaluation showed that the tilapia spoiled obviously after 6 days storage at 4℃,and after 21 days of storage at-1.5℃.The sensory evaluation results of tilapia stored at 4℃was significantly correlated with TVB-N(P<0.05),and the correlation between them was not significant at-1.5℃(P>0.05).This indicated that TVB-N value was not suitable for evaluating the freshness of tilapia under the controlled freezing-point storage/partial freezing storage.The volatile components,including nitrogen oxides,methyl compounds,inorganic sulfide,organic sulfide,alcohols,aldehydes and ketones for tilapia stored at 4℃and-1.5℃also differed greatly.Among these volatile components,the nitrogen oxide content of tilapia stored at-1.5℃was much higher than that of tilapia stored at 4℃.The correlation coefficient between the sensory evaluation result of tilapia stored at-1.5℃and the contents of nitrogen oxides,methyl compounds,Inorganic

关 键 词：罗非鱼 冰温贮藏 4℃贮藏 腐败特征 电子鼻 

分 类 号：TS254.2[轻工技术与工程—水产品加工及贮藏工程]