冷链物流运输对低盐腌制鲟鱼品质的影响  

Effect of Cold Chain Logistics Transportation on Quality of Low-Salt Pickled Sturgeon

作　　者：潘捷 张振华 PAN Jie;ZHANG Zhen-hua(Guilin Institute of Information Technology,Guilin 541004,China)

机构地区：[1]桂林信息科技学院,广西桂林541004

出　　处：《中国调味品》2024年第6期147-151,共5页China Condiment

基　　金：2023年度广西高校中青年教师科研基础能力提升项目(2023KY1671)。

摘　　要：鲟鱼富含多种营养物质,包括蛋白质、不饱和脂肪酸、矿物质成分、维生素和胶原蛋白,深受消费者喜爱。然而,我国的冷链技术相对于发达国家仍较落后,每年均有食品由于冷链运输保存技术不善而损坏,造成大量经济损失。为了保障冷链运输过程中腌制鲟鱼的品质,该研究对比了3种不同冷链运输方式(运输方式A:全程冷链运输;运输方式B:全程断链运输;运输方式C:一半的路程断链运输)下腌制鲟鱼的品质,并分析了断链运输对低盐腌制鲟鱼的硫代巴比妥酸反应物(TBARS)值、挥发性盐基氮(TVB-N)值、菌落总数、pH值和色差的影响。研究结果表明,随着冷藏运输时间的增加,低盐腌制鲟鱼中菌落总数不断增加,并且当冷链物流运输过程中断链运输次数逐渐增加时,低盐腌制鲟鱼的品质下降更明显,采用运输方式A的低盐腌制鲟鱼的品质明显高于运输方式B和C。Sturgeon is rich in a variety of nutrients,including proteins,unsaturated fatty acids,mineral components,vitamins and collagen,and is deeply loved by consumers.However,China's cold chain technology is still relatively backward compared to developed countries.Every year,there is food damaged due to poor cold chain transportation preservation technology,resulting in massive economic losses.In order to ensure the quality of pickled sturgeon during cold chain transportation,in this study,the quality of pickled sturgeon under three different cold chain transportation methods(transportation method A:full cold chain transportation;transportation method B:full broken chain transportation;transportation method C:half the distance is broken chain transportation)is compared,and the effects of broken chain transportation on thiobarbituric acid reactive substance(TBARS)value,volatile basic nitrogen(TVB-N)value,total bacterial count,pH value and color difference of low-salt pickled sturgeon are analyzed.The research results show that with the increase of refrigerated transportation time,the total bacterial count of low-salt pickled sturgeon increases continuously,and as the number of times of broken chain transportation during cold chain logistics transportation gradually increases,the quality of low-salt pickled sturgeon decreases more significantly.The quality of low-salt pickled sturgeon using transportation method A is significantly higher than that using transportation methods B and C.

关 键 词：低盐腌制鲟鱼 冷链运输 品质变化 断链 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]