| 摘要: |
| 研究鲫鱼在冷藏(4℃)和冰藏(0℃)条件下的品质变化规律。将鲜活鲫鱼击毙后去鳞、去鳃、去内脏并洗净沥干,分别贮藏在4℃和0℃冰箱中,测定其感官分值、鲜度指标K、挥发性盐基氮的质量分数w(TVB-N)、细菌总数、生物胺等指标,分析其变化规律。结果表明:随着贮藏时间的延长,K值、w(TVB-N)、细菌总数呈现明显上升趋势,并且冰藏时各指标的变化速率小于冷藏。冷藏第6天K值达到61.77%,超出了可供一般食用和加工的范围,而冰藏第6天的K值仅为34.21%;在贮藏的前6天内冷藏与冰藏的w(TVB-N)无明显差别(P>0.05),在整个贮藏过程中,w(TVB-N)始终未超过20 mg/100g;冷藏第10天细菌总数的对数值(lg[细菌总数/(CFU/g)])已达7.42,而冰藏第10天只有5.54。色胺和腐胺随贮藏时间变化明显,可作为鲫鱼品质评价的参考指标。冷藏鲫鱼感官接受极限为8 d,冰藏为10 d。综合各指标变化,冰藏较冷藏能够有效延长鲫鱼的贮藏期。 |
| 关键词: 鲫鱼 生物胺 冷藏 冰藏 理化分析 |
| DOI：10.11841/j.issn.1007-4333.2013.03.023 |
| 投稿时间：2012-08-30 |
| 基金项目:现代农业产业技术体系建设专项资金资助(CARS-46) |
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| Study on the biogenic amines and quality changes of crucian carp (Carassius cuvieri) stored at chilltemperature (4℃) and ice (0℃) |
|
BAO Yu-long, WANG Zhi-ying, LI Kai-feng, LUO Yong-kang
|
| (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) |
| Abstract: |
| Crucian carp(Carassius cuvieri)is a widely distributed freshwater fish species in China and used as raw material for food production.A considerable amount of crucian carp spoiled due to endogenous enzymes and microbial action each year.Chilled storage,usually refers to store fish at 0-4℃,is a common way of preservation of fish,but this method can keep the freshness of fish only one week.Iced storage can maintain lower temperature and prolong the shelf life of fish.However,few reports could be found about crucian carp stored in ice.The aim of this study was to investigate the quality changes of crucian carp stored at chill temperature(4℃) and in ice(0℃).The fish after death were immediately scaled,gutted,washed and divided into two groups.One stored at chill temperature,the other in ice.During the whole storage,the changes in sensory assessment,K value,total volatile basic nitrogen w(TVB-N),total bacterial count and eight biogenic amines(tryptamine,2-phenylethylamine,putrescine,cadaverine,histamine,tyramine,spermidine and spermine) were monitored every two days.The results showed that:K value,w(TVB-N) and total bacterial count increased with time,and fish stored in ice changed more slowly than that at 4℃.K value increased very quickly in the beginning and got to 61.77% at 4℃ and 34.21% in ice after 6 days.There were no significant difference (P>0.05) between chilled storage and iced storage in w(TVB-N) within 6 days.Throughout the period,w(TVB-N) stayed below 20.00 mg/100 g.The peak value of w(TVB-N) at chill temperature and in ice were 17.49 mg/100 g(on the 12th day) and 18.53 mg/100 g(on the 16th day) respectively.The initial value of total bacterial count was 3.78 log CFU/g,and the value reached to 7.42 log CFU/g and 5.54 log CFU/g respectively after 10 days storage at chill temperature and in ice.During the storage,the content of tryptamine and putrescine changed with time evidently,so they could be used as referential indicators of crucian carp.The preservation life of crucian carp at chill temperature(4℃) and in ice(0℃) was 8 days and 10 days respectively.Iced storage could prolong the preservation life effectively compared to chilled storage. |
| Key words: crucian carp biogenic amines chilled storage iced storage chemical analysis |
