| 摘要: |
| 研究团头鲂在不同贮藏温度下的品质变化规律。将团头鲂分别贮藏在20、4 和－3 ℃条件下,通过感官评定、微生物和理化指标分析,评价不同温度对团头鲂品质的影响。结果表明:20 ℃贮藏至第2天时,感官品质已不可接受,对应的感官分值为15.00,挥发性盐基氮(TVB-N)的质量分数w(TVB-N)为215.1 mg/kg,菌落总数＞107 CFU/g,鲜度指标K为42.12%,贮藏至第5天时硫代巴比妥酸(TBA)的质量分数w(TBA)为0.47 mg/kg;4 ℃条件下贮藏至第14天时,感官分值为16.67,感官品质不可接受,w(TVB-N)>200 mg/kg,贮藏至第16天时菌落总数达到2.88×107 CFU/g,鲜度指标K为55.22%,w(TBA)<2 mg/kg;－3 ℃条件下,至37 d时,感官分数为17.00,鱼肉失去食用价值,至41 d时w(TBA)＞2 mg/kg。贮藏结束时(第46天),菌落总数<107 CFU/g,w(TVB-N)<200 mg/kg,鲜度指标K<55 %。综合各指标变化,20、4和－3 ℃条件下,团头鲂的贮藏期分别为1、12和33 d,与20和4 ℃相比－3 ℃贮藏能明显延长团头鲂的贮藏期。 |
| 关键词: 团头鲂 菌落总数 感官评定 化学指标 |
| DOI：10.11841/j.issn.1007-4333.2010.04.018 |
| 投稿时间：2009-12-29 |
| 基金项目:现代农业产业技术体系建设专项资金资助(NYCYTX-49)第一作者:宋永令,博士研究生,E-mail:yongling80@126.com通讯作者:罗永康,教授,博士生导师,主要从事水产品贮藏与加工研究,E-mail:luoyongkang@263.net |
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| Study on bream(Megalobrama amblycephala)quality variationduring storage under different temperatures |
|
SONG Yong-ling, LUO Yong-kang, ZHANG Li-na, LIU Lei
|
| (College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China) |
| Abstract: |
| The quality changes of bream(Megalobrama amblycephala)at different temperatures were studied.Packages of fresh bream were stored under 20,4 and -3 ℃,respectively.The influences of different temperatures on freshness of bream were analyzed by monitoring the changes in sensory,microorganism and chemical indicators.The results showed that under 20 ℃,the sensory quality exceeded the acceptability limit with the score of 15.00 on the second day of storage,the total volatile basic nitrogen( TVB-N ) was 215.1 mg/kg,the total viable count was above 107 CFU/g and K value was 55.22%.The thiobarbituric acid (TBA) value was 0.47 mg/kg on the 5th day of storage.Under 4 ℃,the sensory score (16.67) exceeded the acceptability level and the w(TVB-N) exceeded 200 mg/kg on the 14th day of storage.The total viable count was 2.88×107 CFU/g,K value was 55.22% and the w(TBA) was below 2 mg/kg on the 16th day of storage.Under -3 ℃,the sensory score was 17.00 and the fish lost its edibility on the 37th day of the storage,the w(TBA) exceeds 2 mg/kg on 41st day of storage.At the end of the storage (the 46th day),the total viable count was less than 107 CFU/g,along with the w(TVB-N) of less than 200 mg/kg and K value below 55%.It can be concluded that the shelf life is 1 day at 20 ℃,12 days at 4 ℃ and 33 days at －3 ℃ according to the changes of all indicators,and storage of －3 ℃ can increase the shelf life markedly compared to 20 ℃ and 4 ℃ storage. |
| Key words: bream total viable count sensory evaluation chemical indicator |
