草鱼不同部位肉在冷藏过程中的品质变化  

Quality Changes in Different Parts of Ctenopharyngodon idellu Meat During Cold Storage

作　　者：温欣怡 李晴 梁释介 洪惠[1] 谭雨青 罗永康[1] WEN Xinyi;LI Qing;LIANG Shijie;HONG Hui;TAN Yuqing;LUO Yongkang(Collage of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《广东海洋大学学报》2024年第5期85-95,共11页Journal of Guangdong Ocean University

基　　金：“十四五”国家重点研发计划重点专项(2022YFD2100901);国家现代农业产业技术体系建设专项(CARS-45)。

摘　　要：【目的】研究草鱼(Ctenopharyngodon idella)不同部位鱼肉在4℃冷藏过程中的品质变化,揭示不同部位草鱼肉贮藏品质间的区别,为草鱼不同部位鱼肉的保鲜提供参考。【方法】将草鱼分割为背部、腹部、腩部和尾部等不同部位鱼肉,每2 d测定感官评价、色泽、蒸煮损失、挥发性盐基氮(TVB-N)含量、菌落总数和新鲜度(K值)等理化指标和微生物多样性的变化,全面评估草鱼不同部位鱼肉冷藏10 d过程中的品质变化。【结果】在4℃冷藏0~10 d内,草鱼不同部位鱼肉的感官评分、蒸煮损失呈降低趋势,菌落总数、TVB-N含量、三氯乙酸(TCA)可溶性肽含量、硫代巴比妥酸反应产物(TBARS)含量、K值和总生物胺含量呈增长趋势,细胞间隙增大,肌纤维变得疏松,肌纤维明显断裂,组织结构变得模糊;贮藏0 d时草鱼不同部位鱼肉间菌群相对丰度接近,而贮藏10 d时优势菌发生改变,背部、腹部、腩部和尾部的主要优势菌分别为乳球菌属(Lactococcus)、假单胞菌(Pseudomonas)、假单胞菌和气单胞菌属(Aeromonas)。【结论】贮藏初期和中期(0~6 d)背部、腹部和腩部鱼肉的新鲜度下降较快,尾部鱼肉在贮藏后期(8~10 d)腐败变质速度加快。【Objective】To research the quality changes of different parts of Ctenopharyngodon idella meat during storage at 4℃,and to reveal the differences between the storage quality of different parts of C.idella meat,so as to provide certain reference for the preservation of different parts of C.idella meat.【Method】The quality changes of C.idella meat during cold storage were comprehensively evaluated by measuring every two days the changes of physical and chemical indexes and microbial diversity such as sensory evaluation,color and luster,cooking loss,TVB-N content,total number of colonies and freshness(K value).【Result】Different parts of C.idella meat stored at 4℃for 0-10 days,the sensory score and cooking loss decreased,the total colony count,TVB-N content,TCA soluble peptide content,TBARS content,K value,and total biogenic amine content increased,the cell gap increased,the myofibrils became sparse,the myofibrils were obviously fractured,and the tissue structure became blurred.The relative abundances of flora of different parts of C.idella meat were similar at the beginning of storage,while the dominant bacteria changed at the end of storage,with Lactococcus,Pseudomonas,Pseudomonas,and Aeromonas being the main dominant bacteria in the back,belly,hypogastrium,and tail,respectively.【Conclusion】The freshness of the fish meat in the back,belly and hypogastrium declined faster in the early stage of storage,and the rotting and deteriorating speed of the tail was accelerated in the late stage of storage.

关 键 词：草鱼 不同部位 理化品质 菌群结构 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]