摘要
以鲐鱼的质构(硬度、弹性、内聚性)、挥发性盐基氮(TVB-N)、硫代巴比妥酸值(TBA)等为指标,研究了在不同的冻藏温度下(-18℃、-25℃、-35℃、)冻藏90 d,各个指标的变化规律,摸索出最佳的冻藏温度,保证鲐鱼在冻藏条件下的品质变化情况。研究结果表明:在-18℃时鲐鱼的质构变化最大,TBN值达到19 mg/100 g接近临界值,TBA增加最快;-35℃下冻藏90 d后各指标均无明显变化。冻藏温度不同,鲐鱼的品质变化差异(P<0.05)显著,因此-35℃冻藏90 d可以最大限度的保持鲐鱼在冻藏过程中的品质。
Based on Pneumatophorus japonicus texture （hardness, resilience and cohesiveness）, volatile TVB-N and TBA value, the thesis focuses on each index variation rule during 90 days＇ refrigeration at different temperatures （-18 ℃, -25 ℃, -35 ℃ ）in order to try to find out the optimal refrigeration temperature and guarantee P. japonicus quality variation according to the refrigeration condition. The study shows that mackerel texture reaches maximize, TBN value reaches 19 mg/100 g which is close to the critical value, and TBA increases fastest at -18 ℃, each index doesn＇t apparently change after 90 days＇ refrigeration at -35 ℃. Refrigeration temperature of different, the quality of Pneumatophorus japotiicus difference （P〈0.05） significant. Therefore, it can protect P. japonicus quality to the utmost at -35 ℃ during 90 days＇ refrigeration process.
出处
《浙江海洋学院学报（自然科学版）》
CAS
2012年第4期345-349,共5页
Journal of Zhejiang Ocean University(Natural Science Edition)
关键词
鲐鱼
冻藏温度
品质
Pneumatophorus japonicus
refrigeration temperature
quality
