| 摘要: |
| 针对草鱼片贮藏过程中品质易变化的问题,研究不加盐(生鲜,对照组)与加盐(生鲜调理,w(盐)=2%,处理组)处理草鱼(Ctenopharyngodon idellus)片在4 ℃贮藏过程中的品质变化规律,测定其理化、微生物及感官品质的变化,评价2%盐处理对4 ℃贮藏草鱼片品质的影响,并通过分析腺苷三磷酸(ATP)关联物相关指标与各主要鲜度指标间的相关性,探讨更适宜作为该条件下草鱼片品质的评价指标。结果表明:处理组草鱼片的挥发性盐基氮(TVB-N)的质量分数、汁液流失率、白度及菌落总数显著低于对照组(P< 0.05)。鲜度指标K、Ki、H及Fr值中,Ki和Fr值更适合评价该条件下草鱼片的品质变化。综合挥发性盐基氮、K值和感官指标的变化,2%盐处理可以将冷藏草鱼片货架期从6 d延长到10 d,利于鱼肉品质的保持。 |
| 关键词: 草鱼片 低盐腌制 冷藏 理化指标 品质变化 |
| DOI：10.11841/j.issn.1007-4333.2015.06.32 |
| 投稿时间：2015-01-16 |
| 基金项目:现代农业产业技术体系建设专项资金(CARS-46); 国家自然科学基金(31471683); 北京市自然科学基金(6152017); 国家级大学生科研创新训练项目 |
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| Effect of low salt on the quality changes of raw grass carp (Ctenopharyngodon idellus) fillets during chilled storage |
|
WANG Zhi-ying, CHEN Jing-ru, CHEN Ke-xin, LUO Yong-kang
|
| (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) |
| Abstract: |
| To solve the problem of rapid quality loss of grass carp fillets during chilled storage,our study was mainly focused on the effects of low concentration of salt (w (NaCl) = 2%) on the quality changes of grass carp (Ctenopharyngodon idellus) fillets including physical,chemical,microbiological,and sensory changes during storage at 4 ℃.Correlations between the main quality indicators and the K,Ki,H,and Fr values,which are all the indicators derived from ATP-compounds,were analyzed to explore which value was most suitable to evaluate the quality changes of grass carp fillets under experimental conditions.The w (total volatile basic nitrogen,TVB-N),drip loss,whiteness and microbial growth of the fillets treated with 2% salt were lower than those of untreated fillets (P<0.05).Compared to K and H values,the Ki and Fr values were more suitable to evaluate the quality of grass carp fillets (both for raw and prepare fillet) during storage under the experimental conditions.By considering the changes of TVB-N,K value and sensory score comprehensively,it was concluded that treatment with 2% salt extended the shelf life of grass carp from 6 days to 10 days and maintained the quality of fish meat. |
| Key words: grass carp fillets low concentration of salt chilled storage physicochemical indicators quality changes |
