摘要
以生鲜泥鳅为原料,研究不同低温贮藏条件下泥鳅理化品质及微生物的变化,以期为水产品低温保鲜技术研究提供理论依据。将宰杀后的泥鳅分别置于4,-2.5,-18℃条件下贮藏。4℃泥鳅分别于贮藏0,2,4,6,8,10d时取样(-2.5℃和-18℃泥鳅分别于贮藏0,5,10,15,20,25d时取样),进行感官评分及菌落总数、pH值、TVB-N、TBA、汁液流失率、剪切力的测定。结果表明:不同温度下,泥鳅的感官评分和剪切值均随时间的延长而下降,菌落总数、TBA、TVB-N、汁液流失率均上升,pH先快速下降后上升;相比于4℃,-2.5℃和-18℃能更有效地抑制泥鳅感官品质的下降、微生物的生长、pH值和TBA值的上升以及TVB-N的产生,但是在-2.5℃下,泥鳅的感官评分较-18℃下更高、汁液流失率更小;4,-2.5,-18℃贮藏泥鳅的货架期分别为6,20,25d。
The changes of physicochemical qualities and microbiology in fresh loach treated at three different low-temperature conditions were investigated. The loach was slaughtered and then placed at 4 ℃ cold storage, -- 2.5 ℃ partial freezing, and -- 18 ℃ freezing storage conditions, respectively. Loach refrigerated was sampled at 0, 2, 4, 6, 8, 10 d （micro-frozen and freezing separately at 0, 5, 10, 15, 20, 25 d）. The sensory evaluation, bacterial count, pH value, TVB-N, TBA, cooking loss, drip loss, and shear force were tested. The re- sults showed that sensory and shear values decreased with time;aerobic bacterial count, TBA, TVBN, drip loss rates rose; pH vaule decreased rapidly and then decreased, at the three different tempera- tures. Compared to refrigeration, the partial freezing and freezing storage could more effectively inhibit the decline of sensory, the growth of microbial, the increase of pH and TBA value as well as the production of TVB-N. However, under the condition of partial freez- ing, the sensory score of the loach was higher than that under the frozen condition, and the drip loss rates was smaller than that of the frozen; the shelf life of chilled, partial frozen and frozen loach were 6, 20 and 25 d respectively.
出处
《食品与机械》
CSCD
北大核心
2017年第5期145-149,共5页
Food and Machinery
基金
重庆市特色食品工程技术研究中心能力提升项目(编号:cstc2014pt-gc8001)
重庆市特色效益水产业关键技术集成示范项目(编号:20150718)
关键词
泥鳅
低温保鲜
理化品质
菌落总数
loach
low-temperature preseration
physicochemical qua lit
colonies
