摘要
为研究不同贮藏条件对工业化制作的熟制裸斑鱼贮藏期间的品质影响,选用3种贮藏方式(-120℃液氮喷淋冻结、-18℃冰箱冻结、4℃冷藏),以菌落总数、pH、硫代巴比妥酸(thiobabituric acid, TBA)、总挥发性盐基氮(total volatile basic nitrogen, TVB-N)、色泽、质构特性(硬度、弹性、咀嚼性)、气味变化为评价指标,研究贮藏16 d裸斑鱼的品质变化。结果表明:随贮藏时间的延长,菌落总数、TBA值、TVB-N值、白度均呈上升趋势,感官评分、硬度、弹性、咀嚼性均呈下降趋势,pH值呈先下降后上升的趋势。综合各指标分析得到:4℃贮藏条件下的鱼肉在第16天已失去食用价值,而-120℃液氮和-18℃储藏下的鱼肉在实验终点(16 d)并未出现腐败变质的情况。结合电子鼻气味分析,-120℃液氮,贮藏期8 d及以下的鱼肉新鲜度更加接近第0天,此时鱼肉风味尚佳。
Three different storage methods,-120 ℃ of liquid nitrogen spray freezing,-18 ℃ and 4 ℃ of ordinary refrigerator storage were used to study their effect on the quality of cooked naked carp by industrial process during the storage. The total number of colony, pH, TVB-N, color, texture characteristics(hardness, elasticity, chewiness),the odor change were the evaluation indicators. The result showed that the total number of colony, TBA, TVB-N and whiteness decreased gradually with the extension of storage time, while the sensory scores,hardness,elasticity and chewiness increased gradually. Besides, pH values decreased at first and then increased. Taken together, the cooked fish storage at-120 ℃ of liquid nitrogen freezing and-18 ℃ of ordinary refrigerator storage had been kept well until the end of the experiments, whereas that storage at 4 ℃ has already lost its edible value. Within eight days of storage,the odor detection results indicated that the freshness of the fish storage at-120 ℃ of liquid nitrogen was much closer to that of the initial sample.
作者
刘燕
张曼纳
卢娜霖
孟思怡
车振明
丁文武
LIU Yan;ZHANG Manna;LU Nalin;MENG Siyi;CHE Zhenming;DING Wenwu(College of Food and Bio-Engineering,Xihua University,Chengdu 610039,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第9期225-233,共9页
Food and Fermentation Industries
基金
四川省科技厅应用基础项目(2019YJ0390)
教育部“春晖计划”合作科研项目(Z2017058)
四川省教育厅项目(15ZB0126)
西华大学校重点科研基金项目(z1420523)
四川省高校重点实验室开放项目(szjj2015-001)。
关键词
裸斑鱼
熟制
贮藏方式
新鲜度
naked carp
cooked
storage methods
freshness
