摘要
以鲐鱼为对象,通过感官评价、理化检测和微生物检测的方法,研究了冷海水保鲜(T1)、冻藏保鲜(T2)和冷海水预处理24 h再冻藏(T3)对鲐鱼贮藏期间鲜度的影响。结果表明:T1样品的微生物指标、挥发性盐基氮(TVB-N)、K值在第11天已超过安全限量,T2和T3在贮藏末期仍保持新鲜;T1的硫代巴比妥酸(TBARS)值显著(P<0.05)低于T2和T3;在鲜度指标中,K值与鲜度相关性高于p H值和组胺;相对于T1和T2,T3具有较低的TVB-N、K值、组胺和菌落总数。先冷海水预处理24 h再冻藏的保鲜效果优于单独冷海水或单独冻藏的保鲜效果。
Mackerels（Pneumatophores japonicas） were stored inrefrigerated sea water（RSW） system（T1）, frozen at-18 ℃（T2）, precooled in RSW and then frozen at-18 ℃（T3）. Quality changes of mackerels in T1, T2 and T3 groups were assessed through sensory analysis, p H value, total volatile base nitrogen（TVB-N）, thiobarbituric acid reactive substances（TBARS） value, ATP breakdown products（K-value）, histamine and total viable counts（TVCs）. According to sensory analysis, T1 group had a shelf-life of 11 days while the other two groups kept fresh. TVB-N and K-value had better relationship with freshness and quality of mackerels than p H and histamine. For TBARS, T2 and T3 groups showed higher values than T1 group. T3 group had lower TVB-N, K-value, histamine content and TVCs than T1 and T2. Thus T3 had a better preservation effect than T1 and T2.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第1期181-187,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
"十二五"国家科技支撑计划项目(2012BAD28B05
2012BAD29B06)
关键词
鲐鱼
冷海水保鲜
冻藏保鲜
鲜度
Mackerel
refrigerated seawater system
freezing
freshness
