摘要
以感官、色差、质构、总挥发性盐基氮(TVB-N)和微生物为指标,研究了北太平洋鱿鱼在0(冰藏)、5、10、15℃贮藏过程中的品质变化和货架期,并探讨了各指标的一致性程度。结果表明,在0、5、10、15℃贮藏过程中,北太平洋鱿鱼的高品质期终点分别为360、239、96、47 h,货架期终点分别为525、286、147、86 h;不同温度贮藏过程中,a*值无显著差异(p>0.05),L*值、b*值均呈现上升趋势,剪切力与咀嚼性均先增加后降低。各温度高品质期终点和货架期终点时TVB-N均值分别为(17.15±0.31)、(30.06±0.92)mg/100g,菌落总数(TVC)分别为(5.89±0.40)、(8.33±0.30)lg(CFU/g),嗜冷菌数分别为(5.61±0.5)、(8.36±0.23)lg(CFU/g),假单胞菌数分别为(5.23±1)、(7.58±0.57)lg(CFU/g);相关性分析表明,TVB-N、TVC、嗜冷菌数和假单胞菌数作为北太平洋鱿鱼低温贮藏中的品质变化指标与感官评分有较好的一致性(r>0.9)。
The quality change and shelf life of squid stored at 0,5,10,15 ℃ were investigated by sensory,color, texture,TVB-N and microbiological method（TVC,Psychrobacteria,Pseudomonas）. And also the correlations among these indicators were discussed. The north pacific squid samples stored aerobically at 0,5,10,15 ℃ showed high quality within 360,239,96,47 h, respectively, and shelf lives of 525,286,147,86 h. During storage in different temperatures,a＊ value was not notable,L＊ value and b＊ value were showed increasing trend, maximum shear force and chewiness were increased first and then decreased. Averagely,TVB-N,at the ends of better-quality periods and shelf lives at the above storage temperatures were （17.15±0.31）, （30.06± 0.92） mg/100g,TVC （5.89±0.40）, （8.33±0.30）Ig（CFU/g）,Psychrobacteria （5.61 ±0.5）, （8.36±0.23）lg （CFU/g）, Pseudomonas （5.23±1）, （7.58±0.57） lg （CFU/g）,respectively. According to the correlation analysis,TVB-N, TVC and Pseudomonas as quality indicators of the north pacific squid in low temperature storage had a good consistency with sensory evaluation,the correlation between Psychrobacteria and Pseudomonas was significant （｜r｜〉0.9）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第16期343-347,354,共6页
Science and Technology of Food Industry
基金
国家863计划(2012AA092303)
上海市农业科技成果转化项目[沪农科转字(2015)第2-1号]
农业部948计划(2011-Z12)
关键词
鱿鱼
低温贮藏
品质变化
货架期
squid
low temperature storage
quality change
shelf life
