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中国精品科技期刊2020

微冻和冷藏对牙鲆贮藏品质的影响

徐永霞, 张朝敏, 赵佳美, 李学鹏, 米红波, 励建荣

徐永霞, 张朝敏, 赵佳美, 李学鹏, 米红波, 励建荣. 微冻和冷藏对牙鲆贮藏品质的影响[J]. 食品工业科技, 2016, (04): 337-341. DOI: 10.13386/j.issn1002-0306.2016.04.059
引用本文: 徐永霞, 张朝敏, 赵佳美, 李学鹏, 米红波, 励建荣. 微冻和冷藏对牙鲆贮藏品质的影响[J]. 食品工业科技, 2016, (04): 337-341. DOI: 10.13386/j.issn1002-0306.2016.04.059
XU Yong-xia, ZHANG Chao-min, ZHAO Jia-mei, LI Xue-peng, MI Hong-bo, LI Jian-rong. Quality changes of Paralichthys olivaceus during partial freezing and refrigerated storage[J]. Science and Technology of Food Industry, 2016, (04): 337-341. DOI: 10.13386/j.issn1002-0306.2016.04.059
Citation: XU Yong-xia, ZHANG Chao-min, ZHAO Jia-mei, LI Xue-peng, MI Hong-bo, LI Jian-rong. Quality changes of Paralichthys olivaceus during partial freezing and refrigerated storage[J]. Science and Technology of Food Industry, 2016, (04): 337-341. DOI: 10.13386/j.issn1002-0306.2016.04.059

微冻和冷藏对牙鲆贮藏品质的影响

基金项目: 

“十二五”国家科技支撑计划课题(2012BAD29B06); 江苏省食品资源开发与质量安全重点实验室开放课题(SPKF201401);

详细信息
    作者简介:

    徐永霞(1983-),女,博士,讲师,研究方向:水产品贮藏加工,E-mail:xuyx1009@126.com。;

    励建荣(1964-),男,博士,教授,研究方向:水产品和果蔬贮藏加工与质量安全,E-mail:lijr6491@163.com。;

  • 中图分类号: TS254.4

Quality changes of Paralichthys olivaceus during partial freezing and refrigerated storage

  • 摘要: 以感官、理化和微生物为指标,研究了微冻(-2℃)和冷藏(4℃)对牙鲆品质变化及货架期的影响。结果表明,随着贮藏时间的延长,牙鲆鱼的感官品质显著下降(p<0.01),菌落总数、挥发性盐基氮(TVB-N)含量、硫代巴比妥酸(TBA)值和K值均呈显著上升趋势(p<0.01),且微冻贮藏时各指标的变化速率都低于冷藏;质构特性中的硬度、弹性、咀嚼度和粘聚性随贮藏时间的延长而显著下降(p<0.05),p H与贮藏时间及其他理化指标(TBA除外)相关性不显著。综合感官评分、TVB-N值及菌落总数等指标得出牙鲆在4℃和-2℃贮藏条件下的货架期分别为9 d和12 d。与冷藏相比,微冻能更有效地抑制微生物的生长,延长其货架期。 
    Abstract: Changes in sensory,microbiological,and physicochemical analyses were carried out to evaluate the loss of quality and shelf life of Paralichthys olivaceus during freezing(-2 ℃) and refrigerated(4 ℃) storage.The results indicated that with the extension of storage time,the sensory quality declined gradually(p<0.01),while total viable count(TVC),TVB-N content,TBA and K values increased significantly(p<0.01). Besides,the quality of fish stored at partial freezing temperature changed more slowly than that at 4 ℃ storage. Hardness,springiness,adhesiveness,and chewiness declined significantly(p <0.05) with storage time,while p H value showed no significant correlation with the storage time and other indicators,except for TBA value. According to the sensory score,TVB-N,TVC,and other indicators,the shelf life of Paralichthys olivaceus stored at 4 ℃ and-2 ℃ was 9 days and 12 days,respectively. Compared with the refrigerated storage samples,the partial freezing can inhibit the propagation of bacteria more effectively,thus extending the shelf life.
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出版历程
  • 收稿日期:  2015-06-09

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