鲍鱼4℃冷藏过程中质构特性及理化特性变化研究
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- 英文论文题名：Changes in textural and physiochemical properties of abalone(Haliotis discus hannai) stored at 4℃
- 论文作者：郝若伊 ; 张公亮 ; 王佳莹 ; 侯红漫
- 英文论文作者：Hao Ruoyi ; Zhang Gongliang ; Wang Jiaying ; Hou Hongman ; School of Food science and Technology ; Dalian polytechnic University
- 年：2016
- 作者机构：大连工业大学食品学院;
- 论文关键词：鲍鱼 ; 质构特性 ; 色度值 ; TVB-N ; TBARS
- 英文论文关键词：abalone ; texture ; color ; TVB-N ; TBARS
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS254.4
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：105k
- 原文格式：O
- 会议级别：全国
摘要
本实验以新鲜鲍鱼为原料,研究4℃冷藏鲍鱼质构、色泽等物性特征,挥发性盐基氮(TVB-N)、硫代巴比妥酸值(TBARS)等理化指标以及菌落总数和感官指标的变化。采用质地剖面分析方法和色差分析法分析鲍鱼物性特征,同时对TVB-N、TBARS、菌落总数、感官指标等指标进行检测。物性分析结果显示:4℃冷藏过程中,硬度、咀嚼性、弹性、L值和b*值均呈下降趋势,贮藏末期除弹性和L值之外均与新鲜值之间有显著差异。理化分析结果显示:4℃冷藏过程中,TVB-N值、TBARS值和菌落总数成上升趋势,贮藏末期均与新鲜值有显著差异。4℃冷藏12天菌落总数达到6.02 logCFU/g,TVB-N值达到17.15 mg/100g,TBARS值为0.72mg/kg。4℃贮藏过程中,硬度值与TVB-N含量、菌落总数、TBARS值均有良好的相关性(R2=0.935-0.983)。以上研究结果表明,鲍鱼4℃贮藏末期硬度、咀嚼性、b*值与新鲜鲍鱼有显著差异,硬度值可以作为鲍鱼品质评价的参考指标。
In this study,abalone(Haliotis discus hannai) was used as material and stored under 4℃.Texture Profile Analysis and CIE color measurement were performed to characterize the changes of physical properties of abalone during storage.Quality indicators including total volatile basic nitrogen(TVB-N),thiobarbituric acid-reactive substances(TBARS),total viable counts(TVC),and sensory attributes were investigated.The results show that the hardness,chewiness,springiness,CIE L *and b * values decreased as the extension of storage time(P < 0.05) except springiness and CIE L * value.TVB-N,TBARS and TVC increased significantly(P <0.05) during storage.TVC reached 6.02 log CFU/g on 12 th day and TVB-N and TBARS was 17.15 mg/100 g and 0.72mg/kg,respectively.TVB-N,TVC and TBARS showed well correlations with hardness(R2 =0.935-0.983).These results indicate that the physiochemical properties of abalone decreased significantly during chilled storage and hardness could be used as a potential indicator for the freshness evaluation.
In this study,abalone(Haliotis discus hannai) was used as material and stored under 4℃.Texture Profile Analysis and CIE color measurement were performed to characterize the changes of physical properties of abalone during storage.Quality indicators including total volatile basic nitrogen(TVB-N),thiobarbituric acid-reactive substances(TBARS),total viable counts(TVC),and sensory attributes were investigated.The results show that the hardness,chewiness,springiness,CIE L *and b * values decreased as the extension of storage time(P < 0.05) except springiness and CIE L * value.TVB-N,TBARS and TVC increased significantly(P <0.05) during storage.TVC reached 6.02 log CFU/g on 12 th day and TVB-N and TBARS was 17.15 mg/100 g and 0.72mg/kg,respectively.TVB-N,TVC and TBARS showed well correlations with hardness(R2 =0.935-0.983).These results indicate that the physiochemical properties of abalone decreased significantly during chilled storage and hardness could be used as a potential indicator for the freshness evaluation.
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