【作者】 张旭光； 李婷婷； 朱军莉； 励建荣； 王庆丽； 李学鹏；

【Author】 Xuguang Zhang~a Tingting Li~(a,b) Junli Zhu~a Jianrong Li~(a,c*) Qingli Wang~a Xuepeng Li~a (a Food safety key lab of Zhejiang Province,College of Food Science and Engineering,Zhejiang Gongshang University,Hangzhou 310035,China; b College of Life Science,Dalian Nationalities University,Dalian 116600,China; c Bohai University,Jinzhou 121013,China)

【机构】 浙江工商大学食品与生物工程学院浙江省食品安全重点实验室； 大连民族学院生命科学学院； 渤海大学；

【摘要】 采用微生物、感官和物理化学等方法评定4℃冷藏条件下养殖大黄鱼的品质变化。研究结果表明:在冷藏过程中,养殖大黄鱼化学指标中TBA(2-硫代巴比妥酸)值和pH值无显著性变化,然而随着时间的延长,TVB-N(挥发性盐基氮)、HxR(肌苷)、Hx(次黄嘌呤)、k值和细菌总数都明显增加,IMP(肌苷酸)则随着时间的延长逐渐减少。物理指标中,咀嚼性和弹性随贮藏时间的延长越来越小,色差中的L*(明亮度)值变化最为显著。此外,感官结果显示,其变化状况与贮藏时间有显著相关性。对细菌总数进行线性回归分析得到养殖大黄鱼4℃冷藏条件下的货架期为10天,研究认为感官评分、细菌总数、IMP、HxR、Hx、k值、咀嚼性和弹性可以作为评定养殖大黄鱼新鲜程度的重要指标。更多还原

【Abstract】 The freshness of large yellow croaker(Pseudosciaena crocea)stored at 4℃was assessed by microbiological methods,sensory and physicochemical.There were no significant differences in thiobarbituric acid(TBA)and pH values during the cold storage,while TVB-N,HxR,Hx,k values and TVC(total viable count) were increased significantly with time.The content of IMP decreased significantly as the storage time extend.The texture profile,chewiness and hardness significantly decreased with storage time prolong.The L* values of chroma and hue decreased obviously.Furthermore,the significant variations and correlations of sensory attributes were shown with the storage time.A regression analysis for total viable counts yielded a shelf life of 10 days.This study suggested that the IMP,HxR,Hx,k value,chewiness,hardness,colour, microbiological counts and sensory attributes may be considered suitable indicators for evaluating large yellow croaker spoilage during cold storage.更多还原