0 ℃冷藏条件下鲢阻抗特性与鲜度变化的相关性

为了更好地了解0 ℃冷藏条件下鲢（Hypophthalmichthys molitrix）鱼体的阻抗特性与鲜度的变化规律及相关性，建立鱼体鲜度快速检测方法，分别测定了鲢鱼片的品质指标[菌落总数、肌苷和次黄嘌呤浓度总和/ATP关联物浓度总和（K值）、汁液损失、感官评价]以及鲢鱼体的阻抗变化率（Q值），分析了Q值与各品质指标的相关性。结果显示，随贮藏时间的延长，鱼片的菌落总数、K值和汁液损失率逐渐增加，感官评分和鱼体的Q值逐渐减小。第15天鱼片的菌落总数为（6.85±0.07）log cfu·g-1，K值为（63.97±1.93）%，汁液损失率为（6.26±0.01）%，感官评分为10.0±1.4...

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Bibliographic Details
Published in南方水产科学 Vol. 8; no. 5; pp. 80 - 85
Main Author 卢涵 罗永康 史策 冯力更
Format Journal Article
LanguageChinese
Published 中国农业大学食品科学与营养工程学院,北京,100083 2012
Subjects
冷藏
相关性
阻抗
鲜度
鲢
鲜度
鲢
冷藏
相关性
阻抗
Online AccessGet full text
ISSN2095-0780
DOI10.3969/j.issn.2095-0780.2012.05.012

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Summary:为了更好地了解0 ℃冷藏条件下鲢（Hypophthalmichthys molitrix）鱼体的阻抗特性与鲜度的变化规律及相关性，建立鱼体鲜度快速检测方法，分别测定了鲢鱼片的品质指标[菌落总数、肌苷和次黄嘌呤浓度总和/ATP关联物浓度总和（K值）、汁液损失、感官评价]以及鲢鱼体的阻抗变化率（Q值），分析了Q值与各品质指标的相关性。结果显示，随贮藏时间的延长，鱼片的菌落总数、K值和汁液损失率逐渐增加，感官评分和鱼体的Q值逐渐减小。第15天鱼片的菌落总数为（6.85±0.07）log cfu·g-1，K值为（63.97±1.93）%，汁液损失率为（6.26±0.01）%，感官评分为10.0±1.4分，Q值为（22.92±2.60）%，此时鱼片失去食用价值。Q值与菌落总数、K值、汁液损失和感官评价的相关系数R分别为0.972、0.976、0.945和0.984（P〈0.01），表明Q值与各鲜度指标具有良好的相关性。在0 ℃贮藏条件下用Q值可快速、无损伤地评估鲢鲜度。
Bibliography:LU Han,LUO Yongkang,SHI Ce,FENG Ligeng College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
44-1683/S
silver carp chilled storage freshness impedance correlation
The objective of the present work was to investigate the correlation bewteen impedance and freshness indicators of silvercarp （Hypophthalmichthys molitrix） during 0℃ storage and establish a rapid method for measuring freshness of freshwater fish.We determined the freshness indicators （total aerobic account, K value, juice loss, sensory score） and impedance change ratio （Q value） to analyze their correlation. Results reveal that the total aerobic count, K value and juice loss increased while Q value and sensory score decreased with storage time. On the 15th day, the total aerobic count, K value, juice loss, sensory score and Q value were （6.85±0.07） log cfu·g-1, （63.97±1.93）%, （6.26±0.01）%, 10.0±1.4 and （22.92±2.60）%, respectively, indicating that the fillets had lost edible value. The correlation coef
ISSN:2095-0780
DOI:10.3969/j.issn.2095-0780.2012.05.012