【作者】 韩芳； 高昕； 许加超； 付晓婷； 李辉；

【Author】 HAN Fang,GAO Xin~*,XU Jia-chao,FU Xiao-ting,LI Hui (College of Food Science and Engineering,Ocean University of China,Qingdao,266003)

【机构】 中国海洋大学食品科学与工程学院；

【摘要】 研究鲈鱼在冻结贮藏条件下组织构造、质地剖面分析(TPA)及流变学特征参数(弹性模量E,应力松弛时间τ,粘性模量η,破断强度)的变化,同时结合鲜度指标(细菌总数,K值,TVB-N,pH值)和感官特性判断其品质变化特征。结果表明:随着冻结时间的延长,鲈鱼样品细菌总数下降,K值和TVB-N上升,pH变化不显著(其作为冻结品鲜度指标之一是否合适,需进一步讨论);组织构造呈现纤维间空隙增大、方向性增强、断裂崩解的趋势;弹性模量呈上升趋势,破断强度、硬度、弹性、粘聚性、咀嚼性均呈下降趋势,而应力松弛时间、粘性模量的变化则不显著;与冷藏样品相比,冻结样品具有鲜度高、货架期长的特点,说明冻结条件比冷藏条件能显著抑制鲈鱼体内酶活性及微生物作用,缓解蛋白质分解,有效延长鲈鱼的贮藏期。更多还原

【Abstract】 The quality and texture changes of Lateolabrax japonicus meat during frozen storage were studied.Tissue structures,texture profile analysis and changes of rheological properties（elastic modulus E₀, stress-relaxation timeτ_I,viscosityη_I,rupture strength）,as well as the total number of bacteria,K value, TVB-N,pH value and sensory scores were determined.The results suggested that the total number of bacteria decreased,while K value and TVB-N increased with the extension of frozen storage time.However, pH had no significant changes during storage.So it still needed discussing that if pH is appropriate as one of freshness items.As the storage time extend,the space of the myofibril increased,the tissue structure deteriorated,elastic modulus E₀ increased,and rupture strength,hardness,springiness,cohesiveness and chewiness decreased,while viscosityη_I and stress-relaxation timeτ_I had no significant changes.Compared with that of refrigerated samples,frozen storage samples have characteristics of high quality freshness and long shelf-life.It showed that freezing could effectively inhibit the activity of enzymes in the meat of Lateolabrax japonicus and the growth of micro-organisms,so that it could alleviate the decomposition of protein.As a result,freezing storage is an effective method to extend the storage time of Lateolabrax japonicus.更多还原