摘要:
目的:以真鲷鱼为研究对象,研究其在0℃条件下21d贮藏过程中各鲜度指标的变化。方法:以感官评定、p H、持水性（WHC）、K值、挥发性盐基总氮（TVB-N）、硫代巴比妥酸（TBA）及菌落总数等作为评价指标,并对指标进行相关性研究。结果:随着贮藏时间的延长,p H呈现出先降低后升高的趋势;K值和TVB-N值在贮藏过程中始终保持上升趋势;TBA值则先增加后降低;相关性分析得出,WHC、ATP、IMP与贮藏时间呈负相关,Hx、K值和TVB-N与贮藏时间呈正相关,WHC与ATP、Hx R、Hx、K值、TVB-N和TBA相关性显著。结论:WHC、IMP、Hx、K值和TVB-N值可作为0℃贮藏真鲷鲜度评价的主要指标。
关键词:
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真鲷
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贮藏
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鲜度评价
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相关性分析
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因子分析
Abstract:
Objective:The changing of freshness indexes of red sea bream were assessed during 0℃ storage for21 days. Methods:These indicators,such as,sensory evaluation,p H,water holding capacity(WHC),K value,total volatile basic nitrogen(TVB-N),thiobarbituric acid(TBA) and total viable counts(TVC) were used to evaluate the freshness of red sea bream. The correlations of freshness indicators were also analyzed. Results:The p H value was decreased first and then increased with the extension of storage time,while K value and TVB-N kept increasing until the end of storage. The TBA value increased first and then decreased. The result of correlation analysis showed that, these indexes of WHC, ATP and IMP were negatively correlated with storage time respectively,while Hx,K value and TVB-N were positively correlated with storage time. WHC was in a significant correlation with ATP,Hx R,Hx,K value,TVB-N and TBA,respectively. Conclusion :WHC,IMP,Hx,K value and TVB-N could be used as the indicators in evaluation freshness of red sea bream.
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