四种不同鳊鱼冷藏运输过程中品质的变化  

Quality Changes of Four Different Types of Bream During Refrigerated Transportation

作　　者：郭培培 GUO Pei-pei(Huanghe S&T University,Zhengzhou 450063,China)

机构地区：[1]黄河科技学院,郑州450063

出　　处：《中国调味品》2024年第11期164-167,共4页China Condiment

基　　金：河南省教育厅课题(教办高[2020]101、教高[2019]475)。

摘　　要：研究鳊鱼冷藏运输过程中品质的变化对延长鳊鱼货架寿命、提升产品竞争力、优化冷链管理和保障食品安全具有重要意义。该研究对比了4种不同鳊鱼(A:未发酵、B:自然发酵、C:戊糖乳杆菌接种发酵和D:酿酒酵母接种发酵)在不同的冷藏运输时间内(1个月、2个月和3个月)其水分含量、pH值、汁液流失率、蒸煮损失率、TCA-可溶性肽含量、TVB-N含量和TBARS含量的变化情况。结果表明,戊糖乳杆菌接种发酵的鳊鱼相对于其他发酵方式的鳊鱼在冷藏运输过程中更具有优势,更有利于鳊鱼的运输和储存。Studying the quality change of bream during refrigerated transportation is of great significance for prolonging the shelf life of bream,improving product competitiveness,optimizing cold-chain management and ensuring food safety.In this study,the changes of water content,pH value,juice loss rate,cooking loss rate,TCA-soluble peptide content,TVB-N content and TBARS content of four different types of bream(A:unfermented,B:natural fermentation,C:Lactobacillus pentosus inoculation fermentation and D:Saccharomyces cerevisiae inoculation fermentation)within different refrigerated transportation time(1 month,2 months and 3 months)are compared.The results show that the bream fermented with the inoculation of Lactobacillus pentosus has more advantages during refrigerated transportation than bream fermented by other methods,which is more conducive to the transportation and storage of bream.

关 键 词：鳊鱼 冷藏 品质 不同发酵方式 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]