不同贮藏温度鳜鱼片品质变化规律  

Quality Changes of Mandarin Fish Fillets under Different Temperature Storage Conditions

作　　者：苑闪闪 卢素芳 雷跃磊 艾明艳 张锐利[1] YUAN Shanshan;LU Sufang;LEI Yuelei;AI Mingyan;ZHANG Ruili(School of Food Science and Engineering,Tarim University,Alar 843300,China;Fisheries Research Institute,Wuhan Academy of Agricultural Sciences,Wuhan 430207,China)

机构地区：[1]塔里木大学食品科学与工程学院,新疆阿拉尔843300 [2]武汉市农业科学院水产科学研究所,湖北武汉430207

出　　处：《肉类研究》2023年第1期26-30,共5页Meat Research

基　　金：武汉市农业科学院2022年学科创新项目(XKCX202203-4)。

摘　　要：为进一步控制鳜鱼片的品质及质量安全,研究不同贮藏温度下鳜鱼片的品质变化规律。将鳜鱼片分别置于4、7、10℃,测定总挥发性盐基氮(volatile base nitrogen,TVB-N)含量、pH值、持水力、菌落总数和色度值,确定4、7、10℃贮藏温度下鳜鱼片的货架期。结果表明:随着贮藏时间的延长,各实验组的菌落总数、pH值和TVB-N含量均呈上升趋势(P<0.05),持水力显著下降(P<0.05);TVB-N含量的初始值较低,为6.39 mg/100 g,在9 d的贮藏期后,4、7、10℃贮藏温度下鳜鱼片分别增长5、8、9倍。结合各指标综合来看,4、7、10℃贮藏温度下鳜鱼片的货架期分别为3、2、1 d。In order to control the quality and safety of mandarin fish fillets, the quality changes of mandarin fish fillets at different storage temperatures were studied. The shelf life of mandarin fish fillets stored at 4, 7 or 10 ℃ was determined by measuring the total volatile base nitrogen(TVB-N) content, pH, water-holding capacity(WHC), total viable count and color parameters. The results showed that for each storage temperature, total viable count, pH and TVB-N content showed an upward trend with storage time(P < 0.05), while WHC decreased significantly(P < 0.05). The initial value of TVB-N content was 6.39 mg/100 g, which increased 5, 8 and 9 times respectively after 9 d of storage at 4, 7 and 10 ℃. The shelf life of mandarin fish fillets was 3, 2 and 1 days at 4, 7 and 10 ℃, respectively.

关 键 词：鳜鱼片 低温贮藏 品质 菌落总数 挥发性盐基氮 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]