【作者】 洪惠； 朱思潮； 罗永康； 余健；

【Author】 HONG Hui1,ZHU Si-chao1,LUO Yong-kang1,YU Jian2 ((1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China; 2.Yunnan Pu’er Agricultural School,Pu’er 665000,China))

【机构】 中国农业大学食品科学与营养工程学院； 云南普洱农业学校；

【摘要】 研究鳙鱼(Aristichthys nobilis)在不同贮藏温度下的品质变化规律。将经过前处理的鳙鱼分别贮藏在4℃和-3℃冰箱中,通过测定其感官和理化指标,评价不同温度对鳙鱼品质的影响。结果表明,4℃鳙鱼贮藏至第10d时,感官品质已不可接受,感官分值为14,贮藏至第6d时汁液流失率为1.85%(质量),总挥发性盐基氮(TVB-N)为12.11me/100 g,硫代巴比妥酸值(TBA)为0.51mg/kg,鲜度K值为57.90%(质量),pH值在第4d达到最低值,为6.81。-3℃贮藏至第30d时仍无异味,感官分值为18,TVB-N为14.73mg/100 g,TBA值为0.74mg/kg,鲜度K值为69.27%,-3℃贮藏5d的鳙鱼汁液流失率为5.18%,高于4℃冷藏组,pH值在第10d达到最低值,-3℃贮藏的蒸煮损失率在第4d后开始超过4℃贮藏的值,分别为20.33%和19.34%。综合各指标变化,4℃和-3℃贮藏条件下,鳙鱼的贮藏期分别为6d和20d,与4℃相比,-3℃贮藏能明显延长鳙鱼的贮藏期,但由于冰晶生成,组织持水力下降,汁液流失率和蒸煮损失率较高。更多还原

【Abstract】 The quality change of Bighead carp(Aristichthys nobilis) stored in two different conditions with temperature of 4℃and -3℃,were evaluated by sensory and chemical indicators.The results show that the sensory quality exceed the acceptability limit with the score of 18 on the 10th day of storage at 4℃,drip loss was 1.85%after 6 days,the total volatile basic nitrogen(TVB-N) was 12.11mg/100 g,2-thiobarbituric acid(TBA) value was 0.51mg/kg and K value was 57.90%,pH value reaches the minimum,6.81,after 4 days.There were no peculiar smell with the score of 18 on the 30th day of storage at -3℃,TVB-N was 14.73mg/100 g,TBA value was 0.74mg/kg and K value was 69.27%,drip loss was 5.18%after 5 days,larger than the value at 4℃,cooking loss after 4 days at -3℃exceed the value at 4℃,20.33%and 19.34% respectively.It can be concluded that the shelf life is 6 days at 4℃,20 days at -3℃according to the changes of all indicators,and storage of -3℃can extend the shelf life markedly compared to storage at 4℃.However,the drip loss and cooking loss at -3℃are larger than those at 4℃as ice crystals grow and water-retaining capability falls.更多还原