白梭吻鲈冷藏期间鲜度品质的变化
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摘要
研究白梭吻鲈在4℃冷藏条件下的品质变化。鲜活白梭吻鲈宰杀后去鳞、去尾、去内脏,将头部和切块的肌肉分装并储存于4℃冰箱中。在第0、3、6、9、12、15天时取样分析,以感官评价(quality index,QI值)、硫代巴比妥酸值(thiobarbituric acid,TBA)、可挥发性盐基氮值(total volatile basic-nitrogen,TVB-N)、p H值和菌落总数(total viable count,TVC)作为评估指标。结果表明:随着储藏时间延长,感官评价值(QI值)、硫代巴比妥酸值、可挥发性盐基氮和菌落总数均呈现逐步上升的趋向,而p H值表现为先下降后上升。第9天时QI分值为8.7,TBA值为0.64 mg/100 g,TVB-N值为19.64 mg/100 g,TVC值为5.08 lgCFU/g,各指标虽未超出但已接近食品安全限值,此时白梭吻鲈肌肉已经腐败变质,将不再具可食用性。
The quality change of Sander lucioperca under refrigeration at 4 ℃ was studied. The fresh Sander lucioperca samples were slaughtered,scaled,tailed and eviscerated. The head and cut muscles were stored in a refrigerator at 4 ℃. Samples were analyzed on 0,3,6,9,12,15 days. Sensory evaluation quality index(QI),thiobarbituric acid(TBA),total volatile basic-nitrogen(TVB-N),pH and total viable count(TVC)were used as evaluation parameters. The results showed that with the increase of storage time,the sensory evaluation value,TVB-N,TBA and TVC all showed an increasing trend. The pH decreased first and then increased. On the9 th day,the QI score was 8.7. TBA,TVB-N and TVC were 0.64 mg/100 g,19.64 mg/100 g,and 5.08 lgCFU/g,respectively. The indicators did not exceed but were close to the food safety standard limits,the muscles of the S. lucioperca had become spoilage and would no longer be edible.
The quality change of Sander lucioperca under refrigeration at 4 ℃ was studied. The fresh Sander lucioperca samples were slaughtered,scaled,tailed and eviscerated. The head and cut muscles were stored in a refrigerator at 4 ℃. Samples were analyzed on 0,3,6,9,12,15 days. Sensory evaluation quality index(QI),thiobarbituric acid(TBA),total volatile basic-nitrogen(TVB-N),pH and total viable count(TVC)were used as evaluation parameters. The results showed that with the increase of storage time,the sensory evaluation value,TVB-N,TBA and TVC all showed an increasing trend. The pH decreased first and then increased. On the9 th day,the QI score was 8.7. TBA,TVB-N and TVC were 0.64 mg/100 g,19.64 mg/100 g,and 5.08 lgCFU/g,respectively. The indicators did not exceed but were close to the food safety standard limits,the muscles of the S. lucioperca had become spoilage and would no longer be edible.
引文
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[2]王安琪,郭贵良.水产养殖新品种--梭鲈[J].科学种养,2017(12):55-56
[3]陈佳毅,叶元土,郭建林,等.梭鲈、河鲈和加州鲈的肌肉营养成分分析[J].饲料研究,2007(9):52-54
[4]曹桂新,姜正炎,李胜忠,等.梭鲈含肉率及营养成分分析[J].水利渔业,2000(6):3-4
[5]汪宏伟,蒋占其.河鲈、梭鲈湖泊生态增殖技术[J].渔业致富指南,2017(4):44-46
[6]韩晓飞,凌去非,李彩娟,等.白梭吻鲈3个群体的遗传结构比较[J].水生态学杂志,2017(1):80-85
[7]陈罗明,凌去非.3种重金属离子和2种杀虫剂对梭鲈胚胎发育的影响[J].水生态学杂志,2008(5):109-111
[8]Ndraha N.Fish quality evaluation using quality index method(QIM),correlating with physical,chemical and bacteriological changes during the ice-storage period:a review[C].Springer:Proceeding of the lst international conference on tropical agriculture,2017
[9]李学鹏,陈杨,王金厢,等.冷藏大菱鲆质量指数法的建立及其货架期[J].食品科学,2016,37(14):219-224
[10]鞠健,汪超,李冬生,等.茶多酚和迷迭香结合Nisin对冷藏鲈鱼品质的影响[J].食品科学技术学报,2017(1):70-75
[11]魏颖,袁美兰,赵利,等.鱼糜制品储藏特性和货架期预测研究[J].中国酿造,2016,35(10):99-102
[12]田光娟,李喜宏,韩聪聪,等.不同贮藏温度下鲫鱼鱼片品质变化研究[J].食品研究与开发,2017,38(10):177-181
[13]李汴生,俞裕明,朱志伟,等.QIM和理化指标综合评价南方鲇鱼片冷藏新鲜度[J].华南理工大学学报(自然科学版),2007(12):126-131
[14]朱志伟,李汴生,阮征,等.脆肉鲩鱼片冷藏货架期的QIM及理化方法评价的比较研究[J].水产科技,2010(4):11-16
[15]王亚会,王锡昌,王帅,等.水产品新鲜及腐败程度的评价指标[J].食品与发酵工业,2015,41(10):240-246
[16]徐楚,王锡昌,马壮,等.不同贮藏条件对高白鲑鱼片品质变化的影响[J].食品工业科技,2018,39(6):275-280
[17]Yu D,Xu Y,Jiang Q,et al.Freshness assessment of grass carp(Ctenopharyngodon idellus)fillets during storage at 4℃by physicochemical,microbiological and sensorial evaluations[J].Food Safety,2017,37(2):1-9
[18]周德庆,马敬军,徐晶晶,等.水产品鲜度评价方法研究进展[J].莱阳农学院学报,2004,21(4):312-315
[19]于亚文,朱新荣,张建,等.高白鲑在冷藏过程中的品质变化研究[J].食品工业科技,2017,38(13):257-262,270
[20]方艺达,裘肖霞,常思盎,等.冷藏及冰藏条件下南美白对虾品质变化规律[J].肉类研究,2017,31(7):22-28
[21]石秋玲,尚永彪,林静,等.低温保鲜方法对泥鳅品质的影响[J].食品与机械,2017,33(5):145-149
[22]Stamatia S,Alexander G,Kyriakos V,et al.Effect of frozen storage on the quality of whole fish and fillets of horse mackerel(Trachurus trachurus)and mediterranean hake(Merluccius mediterraneus)[J].European Food Research and Technology,1997,204:405-410
[23]许艳顺,曹雪,蒋晓庆,等.蒋晓庆鮰鱼微冻和冰藏过程中品质的变化[D].无锡:江南大学,2017
[24]吴奇子,陈雪,刘欢,等.不同贮藏温度条件下鲐鱼货架期预测模型的构建[J].食品科学,2015,33(26):232-236
[25]Cai L,Cao A,Bai F,et al.Effect ofε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass(Lateolabrax japonicas)during refrigerated storage[J].LWT-Food Science and Technology,2015,62(2):1053-1059
[26]包玉龙,汪之颖,李凯风,等.冷藏和冰藏条件下鲫鱼生物胺及相关品质变化的研究[J].中国农业大学学报,2013,18(3):157-162