不同环境温度下冰藏黄颡鱼品质及微生物菌群变化研究  

Changes of flesh quality and microflora of yellow catfish(Pelteobagrus fulvidraco)stored on ice at different environmental temperatures

作　　者：范士琦 郭慧 张倩[1] 王果[1] 杜春莹 薛洋 李云[1,2] FAN Shiqi;GUO Hui;ZHANG Qian;WANG Guo;DU Chunying;XUE Yang;LI Yun(Fisheries and Aquaculture Biotechnology Laboratory,College of Fisheries,Southwest University,Chongqing 400715,China;Key Laboratory of Freshwater Fish Reproduction and Development(Ministry of Education),Key Laboratory of Aquatic Science of Chongqing,Southwest University,Chongqing 400715,China;Chongqing Fisheries Technical Extension Center,Chongqing 400020,China)

机构地区：[1]西南大学水产学院,渔业与水产生物技术实验室,重庆400715 [2]淡水鱼类资源与生殖发育教育部重点实验室,重庆市水产科学重点实验室,重庆400715 [3]重庆市水产技术推广总站,重庆400200

出　　处：《淡水渔业》2024年第1期103-112,共10页Freshwater Fisheries

基　　金：重庆市水产科技创新联盟项目(CQFTIU2022-02);重庆市农业农村委员会生态渔产业技术体系岗位专家项目(202112941-4322000101);中央高校基本科研业务费专项(2362020-2020jd002)。

摘　　要：为研究宰杀后的黄颡鱼(Pelteobagrus fulvidraco)在不同环境温度下冰藏过程的品质变化和保鲜时间,测定了不同环境温度冰藏黄颡鱼肌肉的质构指标、pH、硫代巴比妥酸(TBA)、高铁肌红蛋白(MetMb)、挥发性盐基氮(TVB-N)、营养成分(水分、粗蛋白、粗脂肪、粗灰分)的含量,并通过16S rRNA高通量测序分析了黄颡鱼肌肉微生物菌群的变化。结果显示:15、27、33℃温度下冰藏黄颡鱼肌肉各质构指标均随时间延长而下降。各温度组TBA、TVB-N和MetMb含量随时间延长呈上升趋势,三组的TVB-N和MetMb含量在12 h冰藏期间均没有超过国家标准限值,15℃组TVB-N含量始终处于一级鲜度标准。各温度组肌肉营养成分中粗脂肪、粗灰分和水分含量随冰藏时间延长而有所下降。微生物组分析表明在冰藏期间,三个温度组的黄颡鱼肌肉均未产生有害病原菌微生物。研究表明,宰杀后的黄颡鱼33℃时冰藏保鲜时长为4 h,27℃时冰藏保鲜时长为6 h,15℃时冰藏保鲜时长可达12 h。The content of muscle texture index,pH,thiobarbituric acid(TBA),ferric myoglobin(MetMb),volatile salt-based nitrogen(TVB-N),nutrient content(water,crude protein,crude fat,and ash)were experimentally determined to research the changes of the quality and preservation time of the Pelteobagrus fulvidraco during ice storage at different environment temperatures.Meanwhile,passed 16S rRNA high-throughput sequencing to study changes in muscle microflora in P.fulvidraco.The results showed that the muscle texture indexes of P.fulvidraco during ice storage decreased with the extension time at 15℃,27℃and 33℃.The contents of TBA,TVB-N and MetMb in each temperature group showed an increasing trend with the extension of time.The contents of TVB-N and MetMb in the three groups did not exceed the national standard limit during the 12 h ice storage period,and the TVB-N content of the 15℃group was always at the first-class freshness standard.The contents of crude fat,crude ash and water content in muscle nutrients in each temperature group decreased gradually with time during ice storage.Microbiome analysis showed that the muscles of the P.fulvidraco in the three temperature groups did not produce harmful pathogenic microorganisms during ice storage.The results indicated that when the environment temperature was 33℃,the preservation time of P.fulvidraco during ice storage after slaughter was 4 h,the preservation time was 6 h at 27℃,and the preservation time could reach 12 h at 15℃.The results of the present study can provide a reference for the preservation of P.fulvidraco and basic data for the conservation,processing,and quality safety of aquatic products.

关 键 词：黄颡鱼(Pelteobagrus fulvidraco) 冰藏 温度 肌肉品质 营养成分 微生物菌群 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]