不同冻藏温度对鲈鱼品质的影响

摘要:

为研究低温贮藏对鲈鱼品质的影响,将鲈鱼分别放置-10、-18、-80℃低温环境下贮藏32周,以质构、菌落总数、色度、鲜度K值、挥发性盐基氮(TVB-N)、硫代巴比妥酸(TBA)等指标,对比分析不同低温冻藏条件下鲈鱼贮藏过程中品质的变化规律。结果表明,-10℃下贮藏的鲈鱼在第24周后,TBA值和鲜度K值已超过可食用上限,开始进入初期腐败;-18、-80℃下贮藏的鲈鱼在32周贮藏期内,各项指标变化较慢,贮藏期结束时均符合相关标准。其中,-80℃贮藏组的品质变化幅度始终低于其它两个温度,更能抑制鱼肉颜色变白、硬度和咀嚼性下降,抑制微生物繁殖及鱼肉蛋白质变性,有效地保持了鱼肉鲜度,保鲜效果最佳。

Abstract:

To study the quality changes of perch(Lateolabrax japonicas)at different cold temperature,the perch(Lateolabrax japonicas)were stored for 32 weeks at -10,-18 and -80℃,respectively. Then the changes of texture properties,total viable count and color,freshness K value,TVB-N and TBA of fish muscle were analyzed and compared. The results showed the TBA and K values of -10℃ group reached the limitation standard at the 24th week,while the total values of -18,-80℃ storage groups were slightly smooth and steady changes at all 32 weeks,which all met the related standards at the end of the storage. Compared with fishes stored at -10,-18℃,the -80℃group could effectively slow down the increase of whiteness,microorganism,and other chemical indicators. It had the best effect in fresh-keeping during storage.