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.
-
Keywords:
- Paralichthys olivaceus /
- refrigerated storage /
- partial freezing /
- quality changes
-
[1] 李辉,刘莲风,杨博峰,等.冰温保鲜条件下牙鲆的鲜度及质构变化[J].渔业科学进展,2011,32(3):63-68. [2] Shen J,Li C,Miao H,et al.Experiment on different storage temperature impact on Litchi’s quality change[J].Procedia Environmental Sciences,2011,11:719-725.
[3] 苏辉,谢晶,黎柳,等.不同温度下鲳鱼品质及微观组织的变化研究[J].现代食品科技,2014,30(8):106-111. [4] 申松,刘晓畅,蒋妍,等.冷藏和微冻条件下长丰鲢鱼片品质变化规律的研究[J].淡水渔业,2014,44(5):95-99. [5] 李越华,俞所银,任青,等.鲫鱼在冷藏和微冻贮藏下品质变化的研究[J].食品工业科技,2013,34(14):335-338,362. [6] Jiao S,Tan X,Wang Q,et al.The olive flounder(Paralichthys olivaceus)Pax3 homologues are highly conserved,encode multiple isoforms and show unique expression patterns[J].Comparative Biochemistry and Physiology Part B:Biochemistry and Molecular Biology,2015,180:7-15.
[7] Gao J,Koshio S,Ishikawa M,et al.Interactive effects of vitamin C and E supplementation on growth performance,fatty acid composition and reduction of oxidative stress in juvenile Japanese flounder Paralichthys olivaceus fed dietary oxidized fish oil[J].Aquaculture,2014,422:84-90.
[8] Khosravi S,Bui H T D,Rahimnejad S,et al.Dietary supplementation of marine protein hydrolysates in fish-meal based diets for red sea bream(Pagrus major)and olive flounder(Paralichthys olivaceus)[J].Aquaculture,2015,435:371-376.
[9] 魻zyurt G,Kuley E,魻zkütük S,et al.Sensory,microbiological and chemical assessment of the freshness of red mullet(Mullus barbatus)and goldband goatfish(Upeneus moluccensis)during storage in ice[J].Food Chemistry,2009,114(2):505-510. [10] FOSS.Determination of total volatile basic nitrogen of fresh fish and frozen Fish[J].Application Sub Note,2002,8:16.
[11] 魻zogul F,魻zden魻,魻zogˇul Y,et al.The effects of gammairradiation on the nucleotide degradation compounds in sea bass(Dicentrarchus labrax)stored in ice[J].Food Chemistry,2010,122(3):789-794. [12] 郭恒,钱怡,李颖杰,等.解冻温度对冷冻鲐鱼品质、质构及超微结构的影响[J].中国食品学报,2014,14(12):49-56. [13] 王建辉,刘永乐,刘冬敏,等.冷藏期间草鱼鱼片脂肪氧化变化规律研究[J].食品科学,2013,34(6):243-246. [14] 吴晓菲,朱丹实,王丽娜,等.真鲷在0℃贮藏保鲜中的鲜度评价[J].食品工业科技,2015,36(8):309-314. [15] 宋永令,罗永康,张丽娜,等.不同温度贮藏期间团头鲂品质的变化规律[J].中国农业大学学报,2010,15(4):104-110. [16] Olafsdottir G,Nesvadba P,Di Natale C,et al.Multisensors for fish quality determination[J].Trends in Food Science and Technology,2004,15(2):86-93.
[17] Oca觡o-Higuera VM,Maeda-Martínez AN,Marquez-Ríos E,et al.Freshness assessment of ray fish stored in ice by biochemical,chemical and physical methods[J].Food Chemistry,2011,125(1):49-54.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
