鳙在冷藏和微冻贮藏下品质变化规律的研究
文章研究了鳙（Aristichthys nobilis）在不同贮藏温度下的品质变化规律。将经过前处理的鳙分别贮藏在4℃和-3℃中，通过测定其感官和理化指标，即总挥发性盐基氮（TVB—N）、硫代巴比妥酸（TBA）、鲜度K值、pH、汁液流失率和蒸煮损失率，评价不同温度对鳙品质的影响。结果显示，鳙分别在4℃贮藏至第10天和-3℃贮藏至第30天时失去感官食用品质。但K值在4℃贮藏至第6天和-3℃贮藏至第20天超过临界值。4℃下鳙的TVB—N显著高于-3℃。在整个贮藏过程中TBA均未超过2．00mg·kg-1。的限量值，说明TBA不适合单独用于评价鳙的品质变化。pH分别在4℃贮藏至第4天和-3℃贮藏至第...
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| Published in | 南方水产科学 Vol. 7; no. 6; pp. 7 - 12 |
|---|---|
| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
中国农业大学食品科学与营养工程学院,北京,100083%云南普洱农业学校,云南普洱,665000
2011
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| Subjects | |
| Online Access | Get full text |
| ISSN | 2095-0780 |
| DOI | 10.3969/j.issn.2095-0780.2011.06.002 |
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| Abstract | 文章研究了鳙（Aristichthys nobilis）在不同贮藏温度下的品质变化规律。将经过前处理的鳙分别贮藏在4℃和-3℃中，通过测定其感官和理化指标，即总挥发性盐基氮（TVB—N）、硫代巴比妥酸（TBA）、鲜度K值、pH、汁液流失率和蒸煮损失率，评价不同温度对鳙品质的影响。结果显示，鳙分别在4℃贮藏至第10天和-3℃贮藏至第30天时失去感官食用品质。但K值在4℃贮藏至第6天和-3℃贮藏至第20天超过临界值。4℃下鳙的TVB—N显著高于-3℃。在整个贮藏过程中TBA均未超过2．00mg·kg-1。的限量值，说明TBA不适合单独用于评价鳙的品质变化。pH分别在4℃贮藏至第4天和-3℃贮藏至第10天达到最低值，分别为6．81和6．76。与4℃相比，-3℃下鳙的汁液流失率和蒸煮损失率较高，这可能与-3℃微冻条件下鳙肉组织冰晶生成导致持水力下降有关。综合K值和感官指标的变化，4℃和-3℃下鳙的货架期分别为6d和20d，且-3℃贮藏能明显延长鳙的货架期。 |
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| AbstractList | 文章研究了鳙（Aristichthys nobilis）在不同贮藏温度下的品质变化规律。将经过前处理的鳙分别贮藏在4℃和-3℃中，通过测定其感官和理化指标，即总挥发性盐基氮（TVB—N）、硫代巴比妥酸（TBA）、鲜度K值、pH、汁液流失率和蒸煮损失率，评价不同温度对鳙品质的影响。结果显示，鳙分别在4℃贮藏至第10天和-3℃贮藏至第30天时失去感官食用品质。但K值在4℃贮藏至第6天和-3℃贮藏至第20天超过临界值。4℃下鳙的TVB—N显著高于-3℃。在整个贮藏过程中TBA均未超过2．00mg·kg-1。的限量值，说明TBA不适合单独用于评价鳙的品质变化。pH分别在4℃贮藏至第4天和-3℃贮藏至第10天达到最低值，分别为6．81和6．76。与4℃相比，-3℃下鳙的汁液流失率和蒸煮损失率较高，这可能与-3℃微冻条件下鳙肉组织冰晶生成导致持水力下降有关。综合K值和感官指标的变化，4℃和-3℃下鳙的货架期分别为6d和20d，且-3℃贮藏能明显延长鳙的货架期。 S984.1+1; 文章研究了鳙(Aristichthys nobilis)在不同贮藏温度下的品质变化规律.将经过前处理的鳙分别贮藏在4℃和-3℃中,通过测定其感官和理化指标,即总挥发性盐基氮(TVB-N)、硫代巴比妥酸(TBA)、鲜度K值、pH、汁液流失率和蒸煮损失率,评价不同温度对鳙品质的影响.结果显示,鳙分别在4℃贮藏至第10天和-3℃贮藏至第30天时失去感官食用品质.但K值在4℃贮藏至第6天和-3°C贮藏至第20天超过临界值.4℃下鳙的TVB-N显著高于-3℃.在整个贮藏过程中TBA均未超过2.00 mg·kg-1的限量值,说明TBA不适合单独用于评价鳙的品质变化.pH分别在4℃贮藏至第4天和-3℃贮藏至第10天达到最低值,分别为6.81和6.76.与4℃相比,-3℃下鳙的汁液流失率和蒸煮损失率较高,这可能与-3C微冻条件下鳙肉组织冰晶生成导致持水力下降有关.综合K值和感官指标的变化,4℃和-3℃下鳙的货架期分别为6d和20d,且-3℃贮藏能明显延长鳙的货架期. |
| Author | 洪惠 朱思潮 罗永康 余健 |
| AuthorAffiliation | 中国农业大学食品科学与营养工程学院,北京100083 云南普洱农业学校,云南普洱665000 |
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| Author_FL | LUO Yongkang YU Jian ZHU Sichao HONG Hui |
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| Copyright | Copyright © Wanfang Data Co. Ltd. All Rights Reserved. |
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| DocumentTitleAlternate | Quality changes of bighead carp （Aristichthys nobilis） during chilled and partial freezing storage |
| DocumentTitle_FL | Quality changes of bighead carp (Aristichthys nobilis) during chilled and partial freezing storage |
| EndPage | 12 |
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| Keywords | 感官品质 鳙 冷藏 理化分析 微冻 |
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| Notes | bighead carp （Aristichthys nobilis） ; ehilled storage; partial freezing; sensory quality; physieo-chemical analysis HONG Hui, ZHU Sichao , LUO Yongkang , YU Jian （ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China ; 2. Yunnan Pu＇er Agricultural School, Pu＇er 665000, China） We investigated the effect of storage temperature （ - 3 ℃ and 4 ℃ ） on quality changes of bighead carp （Aristichthys nobil- is） by observing total volatile basic nitrogen （TVB-N） , 2-thiobarbituric acid （TBA）, K value, pH, drip loss, cooking loss and organoleptic properties. Results show that A. nobilis lost sensory and edible quality when stored at 4 ℃ at 10th day and at - 3 ℃ at 30th day. However, the K value exceeded the critical limit at 4 ℃ at 6th day and at - 3 ℃ at 20th day. The TVB-N at 4 ℃ was significantly higher than that at - 3 ℃. The TBA did not exceed the limit of 2. 00 mg.kg-1 at both - 3 ℃ and 4 ℃ throughout the storage, indicating that TBA is not a good indicator for ass |
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| PublicationTitle | 南方水产科学 |
| PublicationTitleAlternate | South China Fisheries Science |
| PublicationTitle_FL | South China Fisheries Science |
| PublicationYear | 2011 |
| Publisher | 中国农业大学食品科学与营养工程学院,北京,100083%云南普洱农业学校,云南普洱,665000 |
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| SubjectTerms | 冷藏 微冻 感官品质 理化分析 鳙 |
| Title | 鳙在冷藏和微冻贮藏下品质变化规律的研究 |
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