摘要
为探究流化冰对养殖大黄鱼的保鲜效果和应用可行性,研究流化冰的预冷效果及大黄鱼在贮藏过程中感官品质、质构特性、微生物和化学指标的变化情况。结果表明,流化冰(-1℃)将大黄鱼冷却至0.3℃需42 min,较碎冰(4℃)组冷却至相同温度缩短了65%。在整个贮藏期内,流化冰组大黄鱼的感官评分、硬度和弹性均优于同期的对照组,其菌落总数、大肠菌群、蛋白水解酶微生物、脂肪水解酶微生物、TVB-N值、TBA值、K值均显著低于对照组(P<0.05)。综合分析,流化冰(4、-1℃)处理组的货架期分别为6、12 d,比碎冰组分别延长了3、9 d。本研究结果证明流化冰对大黄鱼预冷和保鲜效果比传统碎冰具有明显优势,可应用于产业实践。
In order to investigate fresh-keeping effect and application feasibility of slurry ice on farmed Pseudosciaena crocea,precooling effect of slurry ice and the changes of P.crocea in sensory quality,texture characteristics,microbial and chemical indexes were analyzed during the storage.The results showed that slurry ice(-1℃)of chilling the tested fish to 0.3℃was only 42 min,65%shorter of the time of crushed ice(4℃).During the storage period,the sensory score,springiness and hardness of the tested fish stored in slurry ice(4,-1℃)were higher than that of control group at the same time.The growth rate of the total number of colonies,coliform,proteolytic microorganism,lipolytic microorganism,TVB-N value,TBA value and K value were significantly lower than those in control group(P<0.05).According to the results,the shelf life of the fish treated by slurry ice(4,-1℃)was 6 days and 12 days,respectively,which was 3 days and 9 days longer than the control group.The results proved that slurry ice has obvious advantages over traditional crushed ice in precooling and preservation of P.crocea,which can be applied in industry.
作者
赵思敏
贝文戈
鲍泽洋
管峰
袁勇军
ZHAO Si-min;BEI Wen-ge;BAO Ze-yang;GUAN Feng;YUAN Yong-jun(College of Biological and Environmental Sciences,Zhejiang Wanli University,Ningbo 315100,China;Key Lab.of Aquatic Products Processing of Zhejiang Province,Ningbo 315100,China)
出处
《食品工业科技》
CAS
北大核心
2021年第1期297-303,共7页
Science and Technology of Food Industry
基金
宁波市海洋与渔业局科技项目(NITY20170328062)。
关键词
大黄鱼
流化冰
预冷
保鲜
微生物指标
化学指标
Pseudosciaena crocea
slurry ice
precooling
fresh-keeping
microbial indexes
chemical indexes
