【摘要】 目的研究鱼类肌肉在不同贮藏条件下的鲜度指标K值及鲜度变化情况。方法鱼类肌肉在不同条件下贮藏,肌肉中的ATP关联物用高氯酸溶液提取后用高效液相色谱进行检测,通过公式计算出K值。结果K值与鱼类的新鲜度变化趋势有较好的规律性,随着贮藏时间延长K值增大,温度越低变化越缓慢。在28~30℃条件下只能贮藏数小时,4~5℃条件下可延长至5 d,?2~0℃条件下贮藏大于15 d。结论 K值客观地反映了鱼类贮藏过程中的鲜度变化情况,适合于作为鲜度的判定指标。更多还原

【Abstract】 Objective To monitor the freshness quality index(K value) of fishes during different storage stage, in order to examine the changes in freshness. Methods ATP-related compounds of fishes which stored in different stage were extracted by perchloric acid and determined by high performance liquid chromatography(HPLC). Then the change of K value was calculated and monitored. Results K value showed a better regularity with the freshness of fishes, which increased with the storage time and changed more slowly when lower the temperature. In the condition of 28~30 ℃, the fishes stored only several hours, while in 4~5 ℃ and ?2~0 ℃, the storage time was 5 d and 15 d, respectively. Conclusion It is envisaged that K value reflect the fish freshness objectively and could be suitable as the freshness quality index of fishes during storage stage.更多还原