【摘要】 本文从感官、僵硬指数和腺苷三磷酸 (ATP)关联物三方面对鲢在保藏中的鲜度变化进行了探讨。结果表明 :2 0℃保藏时僵硬产生快 ,解僵也快 ,10℃保藏可以推迟僵硬的到来 ,5℃保藏可以显著延长僵硬期 ;即杀鲢ATP含量为 3～ 4μmol/g ,在保藏初期有轻微的上升 ,然后分解下降 ;IMP含量在保藏中有一个中间积累过程并可达到较高的含量 (>4μmol/g) ;ATP、IMP含量的变化和僵硬指数的变化基本同步 ;在 5℃或 10℃的保藏过程中次黄嘌呤核苷 (HxR)作为ATP分解的终产物累积 ,2 0℃时则为次黄嘌呤 (Hx)累积 ;保藏温度较高(2 0℃ )时 ,K值上升很快 ,5℃和 10℃时则明显减缓。总之 ,鲢在室温 (2 0℃ )下鲜度变化快 ,即杀后需低温保藏。更多还原

【Abstract】 The variations in sensory evaluation, rigor index, and ATP related compounds were investigated in this paper. The experimental results showed: rigor mortis proceeded rapidly and the rigor resolution also occurs soon at 20℃. The duration of full rigor stage was markedly prolongated at 5℃, however the onset of rigor mortis was retarded at 10℃ compared with 5℃ or 20℃. ATP content of silver carp killed instantly was 3-4μmol/g, which declined after some increase at the beginning of storage. IMP content increased at first during storage and then decreased after reaching a maximum value over 4μmol/g. The changes of ATP and IMP content occurred almost simultaneously with the changes of rigor index. Inosine(HxR) in fish muscle stored at 5℃ or 10℃ accumulated as the final compounds of ATP degradation during storage, whereas hypoxanthine(Hx) accumulated when the fish was stored at 20℃. K value increased quickly at 20℃, while obviously slow at 5℃ or 10℃. In a word, the freshness of silver carp decreased quickly, so the fish should be stored at low temperature after killed alive.更多还原