摘要
以鲜活鲈鱼为对象,将其置于不同水温(15、10、5℃)中暂养0.5 h后,在冰藏条件下贮藏,分别在第0、3、6、9、12、15、18、21 d对鲈鱼的质构特性和色差进行测定,综合评价不同预冷温度对鲈鱼冰藏期间质构和色差的影响。研究结果表明,冰藏过程中,不同预冷温度下鲈鱼的硬度均随贮藏时间的延长呈小幅度降低(p<0.05);而内聚性和弹性的变化趋势并不明显,未呈现显著的规律性变化,只在小范围内上下波动(p>0.05),各处理组组间差异不显著(p>0.05)。可见,不同预冷温度对鲈鱼冰藏过程中鱼肉的质构特性影响不大。在不同预冷温度下,对照组和预冷组的鲈鱼在冰藏期间的亮度值和红度值均随贮藏时间的延长呈下降的趋势,黄度值呈缓慢上升趋势,总色差出现不同程度的上升。15℃预冷处理能延缓鲈鱼冰藏时色泽变化,可以较好保持鱼肉的亮度值和红度值。
In order to investigate the effects of precooling treatments on the texture and color value of fresh Micropterus salmoides during ice storage.Live fishes were treated with different precooling temperature（15,10,5℃）of water for half an hour and then measured the texture and color value at interval of 0,3,6,9,12,15,18,21 d to evaluate the physical properties change of Micropterus salmoides under the ice storage.The results showed that the hardness of the Micropterus salmoides were decreased gradually with the extension of ice storage time in different precooling temperatures（p<0.05）.However,cohesiveness and springiness was changed irregularly only fluctuation within a narrow range（p>0.05）.The hardness,cohesiveness,springiness and chewiness no significant difference（p>0.05）between precooling group and control group.The result shown that different cooling temperatures have little effect on the texture characteristics of fish meat during the ice storage process.Both L*and a*values decreased continuously,b*values increased slowly andΔE*abvalues increased in different degrees.The research demonstrated that the brightness and rednessof Micropterus salmoides decreased during storage period,while yellowness andΔE*abincreased slowly.The color change of Micropterus salmoides can be delayedand maintained well during ice storage when temperature of precooling was 15℃.
作者
黄卉
郑陆红
李来好
杨贤庆
魏涯
翟红蕾
吴燕燕
张鹰
郝淑贤
HUANG Hui;ZHENG Lu-hong;LI Lai-hao;YANG Xian-qing;WEI Ya;ZHAI Hong-lei;WU Yan-yan;ZHANG Ying;HAO Shu-xian(.National R &D Center for Aquatic Product Processing,Key Laboratory of Aquatic Product Processing,Ministry of Agriculture,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China;Zhongkai University of Agriculture and Engineering,Huizhon 510225,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第24期302-308,共7页
Science and Technology of Food Industry
基金
中央级公益性科研院所基本科研业务费专项资金项目(2016TS21,2018ZD01)
广东省省级科技计划项目(2016A020210025)
现代农业产业技术体系专项资金(CARS-47).
关键词
鲈鱼
预冷
冰藏
质构
色差
Micropterus salmoides
precooling
ice storage
texture
color
