南方大口鲶在微冻和冻藏条件下鲜度及品质的变化
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摘要
为研究3种贮藏温度对南方鲶品质变化的影响,分别对微冻(-3℃)和冻藏(-18、-25℃)条件下南方大口鲶的菌落总数、pH、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、K值、色差值、弹性、硬度等指标的变化进行研究,并结合感官评价分析其新鲜度。结果表明:贮藏温度越低,各指标变化趋势越慢;随贮藏时间的延长,3种贮藏温度下南方大口鲶的感官评分、亮度值L*、弹性值及硬度值均不断降低,菌落总数、TVB-N、K值和黄蓝值b*均呈上升趋势,pH均呈先降低后增高的V型变化趋势。综合各指标的实验结果得到:南方鲶-3℃微冻贮藏下货架期为18 d;冻藏组在实验终点(60 d)并未出现腐败变质的情况;与微冻相比,冻藏能明显延长南方鲶的贮藏期。
In order to obatin the effects of three storage temperatures on the quality change of Silurus meridionalis Chen,the changes of total number of colonies,pH,total volatile basic nitrogen( TVB-N),K value,color value,elasticity and hardness of Silurus meridionalis Chen in partial freezing storage(-3 ℃) and frozen storage(-18,-25 ℃) were studied respectively. And combined with sensory evaluation,the freshness of Silurus meridionalis Chen was analyzed.The results showed that the changes rate of each index reduced with the decrease of the storage temperature. With the extension of the storage time,the sensory scores,brightness value L*,elasticity and hardness index decreased continuously under three kinds of storage temperature,and the total number of colonies,TVB-N,K value and yellow-blue value b*were on the rise,while the pH was firstly decreased and then increased which showed an V-type change.According to the experimental results of indicators,the shelf life of Silurus meridionalis Chen was 18 days at-3 ℃,while the frozen storage group did not show spoilage at the end of experiment( 60 d).What's more,compared with the partial freezing storage,the frozen storage could significantly prolong the storage period of the Silurus meridionalis Chen.
In order to obatin the effects of three storage temperatures on the quality change of Silurus meridionalis Chen,the changes of total number of colonies,pH,total volatile basic nitrogen( TVB-N),K value,color value,elasticity and hardness of Silurus meridionalis Chen in partial freezing storage(-3 ℃) and frozen storage(-18,-25 ℃) were studied respectively. And combined with sensory evaluation,the freshness of Silurus meridionalis Chen was analyzed.The results showed that the changes rate of each index reduced with the decrease of the storage temperature. With the extension of the storage time,the sensory scores,brightness value L*,elasticity and hardness index decreased continuously under three kinds of storage temperature,and the total number of colonies,TVB-N,K value and yellow-blue value b*were on the rise,while the pH was firstly decreased and then increased which showed an V-type change.According to the experimental results of indicators,the shelf life of Silurus meridionalis Chen was 18 days at-3 ℃,while the frozen storage group did not show spoilage at the end of experiment( 60 d).What's more,compared with the partial freezing storage,the frozen storage could significantly prolong the storage period of the Silurus meridionalis Chen.
引文
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[11]SC/T 3048-2014,鱼类鲜度指标K值的测定:高效液相色谱法[S].
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[15]高昕,韩芳,许加超,等.微冻贮藏条件下鲈鱼的鲜度和质构变化[J].水产学报,2010,34(8):1294-1302.
[16]蔡青文,谢晶.微冻保鲜技术研究进展[J].食品与机械,2013,29(6):248-252.
[17]肖剑,梁智安.冻藏对高风险食品中微生物的影响[J].食品工业,2011(7):30-32.
[18]张丽娜,胡素梅,王瑞环,等.草鱼片在冷藏和微冻条件下品质变化的研究[J].食品科技,2010,35(8):175-179.
[19]Manju S,Jose L,Srinivasa G T K,et al. Effects of sodium acetate dip treatment and vacuum-packaging on chemical,microbiological,textural and sensory changes of Pearlspot(Etroplus suratensis)during chill storage[J].Food Chemistry,2007,102:27-35.
[20]Ruiz-Capillas C,Moral A. Changes in free amino acids during chilled storage of hake(Merluccius L.)in controlled atmospheres and their use as a quality control index[J].European Food Research and Technology,2001,212(3):302-307.
[21]成媛媛,刘永乐,王建辉,等.普鲁兰多糖在草鱼鱼肉保鲜中的应用[J].食品科学,2012,33(2):272-275.
[22]Yongsaw Atdigul J,Park J W. Thermal denaturation and aggregation of threadfin bream actomyosin[J].Food Chemistry,2003,83(3):409-416.
[23]Saito T,Arai K,Matsugoshi M.A new method for estimating the freshness of fish[J].Bulletin of the Japanese Society of Scientific Fisheries,1959,24(9):749-750.
[24]Kuda T,Fujita M,Goto H,et al.Effects of retort conditions on ATP-related compounds in pouched fish muscle[J].LWT,2008,41:469-473.
[25]Vanesa L,Carmen P,Jorge B V. Inhibition of chemical changes related to freshness loss during storage of horse mackerel(Trachurus trachurus)in slurry ice[J].Food Chemistry,2005,93(4):629-625.
[26]zogul Y,zogul F,Gokbulut C.Quality assessment of wild European eel(Anguilla anguilla)stored in ice[J].Food Chemistry,2006,95(3):458-465.
[27]Calanche J,Samayoa S,Alonso V,et al. Assessing the effectiveness of a cold chain for fresh fish salmon(Salmo salar)and sardine(Sardina pilchardus)in a food processing plant[J].Food Control,2013,33(1):126-135.
[2]龙斌,王锡昌,张凤枰,等.同时蒸馏萃取-气相色谱-质谱联用分析养殖南方大口鲶肌肉挥发性风味成分[J].食品科学,2013,34(24):188-192.
[3]陈思,李婷婷,李欢,等.白鲢鱼片在冷藏和微冻条件下的鲜度和品质变化[J].食品科学,2015,36(24):297-301.
[4]王彩霞,熊善柏,赵思明,等.鲜鱼肉贮藏品质与保鲜方法的研究进展[J].肉类工业,2008(11):50-54.
[5]曾名勇,黄海.鲈鱼在微冻保鲜过程中的质量变化[J].中国水产科学,2001,8(4):67-69.
[6]洪惠,朱思潮,罗永康,等.鳙在冷藏和微冻贮藏下品质变化规律的研究[J].南方水产科学,2011,7(6):7-12.
[7]尹磊,谢晶,张宁,等.不同温度贮藏条件下小黄鱼的品质变化[J].食品科学,2015,36(22):227-231.
[8]GB 4789.2-2016,食品微生物学检验:菌落总数测定[S].北京:中国标准出版社,2016.
[9]高志立,谢晶,施建兵,等.不同贮藏条件下带鱼品质的变化[J].食品科学,2013,34(16):31-315.
[10]GB 5009.228-2016,食品中挥发性盐基氮的测定[S].北京:中国标准出版社,2016.
[11]SC/T 3048-2014,鱼类鲜度指标K值的测定:高效液相色谱法[S].
[12]胡芬,李小定,熊善柏,等.5种淡水鱼肉的质构特性及与营养成分的相关性分析[J].食品科学,2011,32(11):69-73.
[13]黄晓春,侯温甫,杨文鸽,等.冰藏过程中美国红鱼生化特性的变化[J].食品科学,2007,28(1):337-340.
[14]Kou Tsoumanis K,Stamatiou A,Skandamis P,et al.Development of a microbial model for the combined effect of temperature and p H on spoilage of ground meat and validation of the model under dynamic temperature conditions[J].Applied and Environmental Microbiology,2006,72(1):124-134.
[15]高昕,韩芳,许加超,等.微冻贮藏条件下鲈鱼的鲜度和质构变化[J].水产学报,2010,34(8):1294-1302.
[16]蔡青文,谢晶.微冻保鲜技术研究进展[J].食品与机械,2013,29(6):248-252.
[17]肖剑,梁智安.冻藏对高风险食品中微生物的影响[J].食品工业,2011(7):30-32.
[18]张丽娜,胡素梅,王瑞环,等.草鱼片在冷藏和微冻条件下品质变化的研究[J].食品科技,2010,35(8):175-179.
[19]Manju S,Jose L,Srinivasa G T K,et al. Effects of sodium acetate dip treatment and vacuum-packaging on chemical,microbiological,textural and sensory changes of Pearlspot(Etroplus suratensis)during chill storage[J].Food Chemistry,2007,102:27-35.
[20]Ruiz-Capillas C,Moral A. Changes in free amino acids during chilled storage of hake(Merluccius L.)in controlled atmospheres and their use as a quality control index[J].European Food Research and Technology,2001,212(3):302-307.
[21]成媛媛,刘永乐,王建辉,等.普鲁兰多糖在草鱼鱼肉保鲜中的应用[J].食品科学,2012,33(2):272-275.
[22]Yongsaw Atdigul J,Park J W. Thermal denaturation and aggregation of threadfin bream actomyosin[J].Food Chemistry,2003,83(3):409-416.
[23]Saito T,Arai K,Matsugoshi M.A new method for estimating the freshness of fish[J].Bulletin of the Japanese Society of Scientific Fisheries,1959,24(9):749-750.
[24]Kuda T,Fujita M,Goto H,et al.Effects of retort conditions on ATP-related compounds in pouched fish muscle[J].LWT,2008,41:469-473.
[25]Vanesa L,Carmen P,Jorge B V. Inhibition of chemical changes related to freshness loss during storage of horse mackerel(Trachurus trachurus)in slurry ice[J].Food Chemistry,2005,93(4):629-625.
[26]zogul Y,zogul F,Gokbulut C.Quality assessment of wild European eel(Anguilla anguilla)stored in ice[J].Food Chemistry,2006,95(3):458-465.
[27]Calanche J,Samayoa S,Alonso V,et al. Assessing the effectiveness of a cold chain for fresh fish salmon(Salmo salar)and sardine(Sardina pilchardus)in a food processing plant[J].Food Control,2013,33(1):126-135.