【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。更多还原

【Abstract】 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.更多还原