腌制鳙鱼片在冷藏过程中品质变化规律的研究
文章研究了腌制鳙（Aristichthys nobilis）鱼片在冷藏过程中的品质变化规律.将鱼片用质量分数为2％的食盐进行腌制处理,置于4 ℃下冷藏,通过测定感官指标和硫代巴比妥酸（TBA）值、色泽、脂肪酸组成等理化指标,探究腌制对鳙品质的影响.结果显示,腌制组鱼片的货架期为15 d,对照组为9d;腌制组和对照组的pH分别在第9天和第3天达到最低值,分别为6.73和6.81;腌制组TBA值的增长速度显著高于对照组;与对照组相比,腌制鱼片的亮度低,肉色偏红、偏蓝;腌制组鱼片的总多不饱和脂肪酸（∑PUFA）,尤其是n-3系列多不饱和脂肪酸的含量明显低于对照组（P＜0.05）.结果表明,腌制虽然能...
Saved in:
| Published in | 南方水产科学 Vol. 9; no. 4; pp. 69 - 74 |
|---|---|
| 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%中国农业大学理学院,北京,100083
2013
|
| Subjects | |
| Online Access | Get full text |
| ISSN | 2095-0780 |
| DOI | 10.3969/j.issn.2095-0780.2013.04.012 |
Cover
| Abstract | 文章研究了腌制鳙（Aristichthys nobilis）鱼片在冷藏过程中的品质变化规律.将鱼片用质量分数为2％的食盐进行腌制处理,置于4 ℃下冷藏,通过测定感官指标和硫代巴比妥酸（TBA）值、色泽、脂肪酸组成等理化指标,探究腌制对鳙品质的影响.结果显示,腌制组鱼片的货架期为15 d,对照组为9d;腌制组和对照组的pH分别在第9天和第3天达到最低值,分别为6.73和6.81;腌制组TBA值的增长速度显著高于对照组;与对照组相比,腌制鱼片的亮度低,肉色偏红、偏蓝;腌制组鱼片的总多不饱和脂肪酸（∑PUFA）,尤其是n-3系列多不饱和脂肪酸的含量明显低于对照组（P＜0.05）.结果表明,腌制虽然能够延长鳙鱼片冷藏时的货架期,但是会加速鱼片变色,促进脂肪酸尤其是n-3系列多不饱和脂肪酸的氧化. |
|---|---|
| AbstractList | 文章研究了腌制鳙（Aristichthys nobilis）鱼片在冷藏过程中的品质变化规律.将鱼片用质量分数为2％的食盐进行腌制处理,置于4 ℃下冷藏,通过测定感官指标和硫代巴比妥酸（TBA）值、色泽、脂肪酸组成等理化指标,探究腌制对鳙品质的影响.结果显示,腌制组鱼片的货架期为15 d,对照组为9d;腌制组和对照组的pH分别在第9天和第3天达到最低值,分别为6.73和6.81;腌制组TBA值的增长速度显著高于对照组;与对照组相比,腌制鱼片的亮度低,肉色偏红、偏蓝;腌制组鱼片的总多不饱和脂肪酸（∑PUFA）,尤其是n-3系列多不饱和脂肪酸的含量明显低于对照组（P＜0.05）.结果表明,腌制虽然能够延长鳙鱼片冷藏时的货架期,但是会加速鱼片变色,促进脂肪酸尤其是n-3系列多不饱和脂肪酸的氧化. S983.16.09; 文章研究了腌制鳙(Aristichthys nobilis)鱼片在冷藏过程中的品质变化规律.将鱼片用质量分数为2％的食盐进行腌制处理,置于4 ℃下冷藏,通过测定感官指标和硫代巴比妥酸(TBA)值、色泽、脂肪酸组成等理化指标,探究腌制对鳙品质的影响.结果显示,腌制组鱼片的货架期为15 d,对照组为9d;腌制组和对照组的pH分别在第9天和第3天达到最低值,分别为6.73和6.81;腌制组TBA值的增长速度显著高于对照组;与对照组相比,腌制鱼片的亮度低,肉色偏红、偏蓝;腌制组鱼片的总多不饱和脂肪酸(∑PUFA),尤其是n-3系列多不饱和脂肪酸的含量明显低于对照组(P＜0.05).结果表明,腌制虽然能够延长鳙鱼片冷藏时的货架期,但是会加速鱼片变色,促进脂肪酸尤其是n-3系列多不饱和脂肪酸的氧化. |
| Author | 武华 阴晓菲 罗永康 沈慧星 |
| AuthorAffiliation | 中国农业大学食品科学与营养工程学院,北京100083 中国农业大学理学院,北京100083 |
| AuthorAffiliation_xml | – name: 中国农业大学食品科学与营养工程学院,北京,100083%中国农业大学理学院,北京,100083 |
| Author_FL | WU Hua SHEN Huixing LUO Yongkang YIN Xiaofei |
| Author_FL_xml | – sequence: 1 fullname: WU Hua – sequence: 2 fullname: YIN Xiaofei – sequence: 3 fullname: LUO Yongkang – sequence: 4 fullname: SHEN Huixing |
| Author_xml | – sequence: 1 fullname: 武华 阴晓菲 罗永康 沈慧星 |
| BookMark | eNo9j81Kw0AUhWdRwVr7EIIuE-9MJjMJuJHiHxTcdF9mkkxN0ak2iLgUqlVa6ELxDxfurAsXolQXoi_jkPQtjFRcncPhO_dyZlBBt3SE0DwG2_GZv9i04yTRNgHftYB7kDvs2EBtwKSAiv_5NConSSwBc8p5Xiyipey4b05H45eb8fNHetY1d0Nz8pZdDbKvbjrsfb8_mfOj7HVoBtemf5k9dMxnL73tpPcX6eNoFk0psZ1E5T8todrqSq2yblU31zYqy1UrcBmxQsEUY9ILhCQKu6HwZAjYp14ISoCMCDiRSxiogDoEeMQYhtDnknjSJ07gOSW0MDl7ILQSulFvtvbbOn9Y1yoJfqcCzYfm3NyEC7ZaurEX5-RuO94R7cM6ZZx6BFPnB0jDbTo |
| ClassificationCodes | S983.16.09 |
| ContentType | Journal Article |
| Copyright | Copyright © Wanfang Data Co. Ltd. All Rights Reserved. |
| Copyright_xml | – notice: Copyright © Wanfang Data Co. Ltd. All Rights Reserved. |
| DBID | 2RA 92L CQIGP W95 ~WA 2B. 4A8 92I 93N PSX TCJ |
| DOI | 10.3969/j.issn.2095-0780.2013.04.012 |
| DatabaseName | 维普_期刊 中文科技期刊数据库-CALIS站点 维普中文期刊数据库 中文科技期刊数据库-农业科学 中文科技期刊数据库- 镜像站点 Wanfang Data Journals - Hong Kong WANFANG Data Centre Wanfang Data Journals 万方数据期刊 - 香港版 China Online Journals (COJ) China Online Journals (COJ) |
| DatabaseTitleList | |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Agriculture |
| DocumentTitleAlternate | Quality changes of bighead carp （Aristichthys nobilis） fillets treated with salt during storage at 4 ~C |
| DocumentTitle_FL | Quality changes of bighead carp (Aristichthys nobilis)fillets treated with salt during storage at 4 |
| EndPage | 74 |
| ExternalDocumentID | nfsc201304012 46748214 |
| GrantInformation_xml | – fundername: 现代农业产业技术体系建设专项资金 funderid: (CARS-46-24) |
| GroupedDBID | -04 2B. 2B~ 2RA 5VS 92G 92I 92L ALMA_UNASSIGNED_HOLDINGS CCEZO CHDYS CQIGP ECGQY GROUPED_DOAJ KQ8 TCJ TGD U1G U5N W95 ~WA 4A8 93N PSX UY8 |
| ID | FETCH-LOGICAL-c562-da6f66b8cab2f15da8bd01948d0fa0be203e5260fc43207e6610d97b28b923c83 |
| ISSN | 2095-0780 |
| IngestDate | Thu May 29 04:08:32 EDT 2025 Wed Feb 14 10:42:48 EST 2024 |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 4 |
| Keywords | 冷藏 TBA 脂肪酸 color fatty acids 腌制 curing chilled storage 鳙 色泽 bighead carp (Aristichthys nobilis) |
| Language | Chinese |
| LinkModel | OpenURL |
| MergedId | FETCHMERGED-LOGICAL-c562-da6f66b8cab2f15da8bd01948d0fa0be203e5260fc43207e6610d97b28b923c83 |
| Notes | We investigated the effect of curing on quality changes of bighead carp （Aristichthys nobilis） fillets during refrigerated storage. Bighead carp fillets were salted with 2% salt and stored at 4 ℃. Quality changes of the controls and treated fish samples were analyzed by measuring 2-thiobarhituric acid （TBA） value, color, fatty acid profile and organoleptic properties. Results show that the shelf life of cured fish fillets （ 15 d） is obviously longer than the controls （9 d） ; the pH of bighead carp fillets treated with salt and the controls reaches the minimums （6. 73 and 6. 81 ） at 9th and 3ra day, respectively; TBA value of brined fish fillets increases faster than that of the controls. Besides, the lightness of cured fish fillets is low, of which the flesh tends to become red and blue. Total polyun- saturated fatty acids, especially the n-3 polyunsaturated fatty acids decrease significantly （ P 〈 0. 05）, compared to untreated fish fillets. These results suggest that during chilled storage, curing can promot |
| PageCount | 6 |
| ParticipantIDs | wanfang_journals_nfsc201304012 chongqing_primary_46748214 |
| PublicationCentury | 2000 |
| PublicationDate | 2013 |
| PublicationDateYYYYMMDD | 2013-01-01 |
| PublicationDate_xml | – year: 2013 text: 2013 |
| PublicationDecade | 2010 |
| PublicationTitle | 南方水产科学 |
| PublicationTitleAlternate | South China Fisheries Science |
| PublicationTitle_FL | South China Fisheries Science |
| PublicationYear | 2013 |
| Publisher | 中国农业大学食品科学与营养工程学院,北京,100083%中国农业大学理学院,北京,100083 |
| Publisher_xml | – name: 中国农业大学食品科学与营养工程学院,北京,100083%中国农业大学理学院,北京,100083 |
| SSID | ssib017477969 ssib051370567 ssib007891391 ssib038075195 ssib036438877 ssj0001560132 |
| Score | 1.9012104 |
| Snippet | 文章研究了腌制鳙（Aristichthys nobilis）鱼片在冷藏过程中的品质变化规律.将鱼片用质量分数为2％的食盐进行腌制处理,置于4 ℃下冷藏,通过测定感官指标和硫代巴比妥酸（TBA）值、色泽、脂肪酸组成等理化指标,探究腌制对鳙品质的影响.结果显示,腌制组鱼片的货架期为15... S983.16.09; 文章研究了腌制鳙(Aristichthys nobilis)鱼片在冷藏过程中的品质变化规律.将鱼片用质量分数为2％的食盐进行腌制处理,置于4 ℃下冷藏,通过测定感官指标和硫代巴比妥酸(TBA)值、色泽、脂肪酸组成等理化指标,探究腌制对鳙品质的影响.结果显示,腌制组鱼片的货架期为15... |
| SourceID | wanfang chongqing |
| SourceType | Aggregation Database Publisher |
| StartPage | 69 |
| SubjectTerms | TBA 冷藏 脂肪酸 腌制 色泽 鳙 |
| Title | 腌制鳙鱼片在冷藏过程中品质变化规律的研究 |
| URI | http://lib.cqvip.com/qk/60642B/201304/46748214.html https://d.wanfangdata.com.cn/periodical/nfsc201304012 |
| Volume | 9 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV3Na9RAFB-WCqIH8RNbtfTQOS2p-drMDHjJbBOKgiCs0NuS2STbU1rr9tKbUK3SQg-KX3jw5nrwIEr1IPp3eDfs9r_wvUk2jSJFvYS3kzdvXt7LzvzeZGYeIfOJEpFKuWsoy4kMwP-moQTHHcsqcljCIqH0Atmb3tJt9_pya7nR-F5btbQxUAu9zT_uK_kfr0IZ-BV3yf6DZyuhUAA0-Beu4GG4_pWPacApb1HepgFcOZUeDQSVDhVCExaVcItRLijE_MAj2tTnmtmjkmF1AXdDJGSoeRgycEkDl0pO_UVdywG8qXncSfWQioJoU-HhLR_kuFgiA12dUeHrEhBoUlEQoJJXR8NawiLqEHgoRwokpIkNoQI-isWKIM1CZtDHr6YSkVcXlGJ40MSnFlpPFChQczRRSKXdREFy0hi2oR8A2pCsqYtsNCEQYFG_0AjME9anRYr9rEW_aZu46ZwVCaImnbyovcturcMu8sSUQ3-RL-j3QcURntCDCkpfqKTjskBHH5NbrgP_9dhuncXFxhTrx2zGLFxteuPWYVfH8PPw4TFFEBcyJrwKWToAFKH7r5AhpgUoMikWv1uWwwC6ssPpRIysdTq-SsHjZL7U_upRuuOhIiurWf8OQCW9cy1Lo6xfA1md0-RUGR3N-cWrfoY0NlfOkpN-f708ISY5R66N7-_mD_cPPrw4eP9l9Gg7fzXMH3waP9sbf9seDXd-fH6XP743_jjM957nu0_Hb7byrzujl1uj109Gb_fPk04YdNpLRpkCxOgBMDfiyEs9T_FepOzUasURVzHEJC6PzTQyVWKbTtKCiDztuY5tsgTAphkLpmyuIHDpcecCmcpWs-QimVNR4gnBrJi7yk3iGHiiCGJrlZoJVyyZJjOVGbprxUkv3YkTp8lsaZdu-fe_280Ao6IZYRS07Jmjal8iJ2ydRAUn7i6TqcH6RnIFoOxAzeqX4id493o4 |
| linkProvider | Colorado Alliance of Research Libraries |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=%E8%85%8C%E5%88%B6%E9%B3%99%E9%B1%BC%E7%89%87%E5%9C%A8%E5%86%B7%E8%97%8F%E8%BF%87%E7%A8%8B%E4%B8%AD%E5%93%81%E8%B4%A8%E5%8F%98%E5%8C%96%E8%A7%84%E5%BE%8B%E7%9A%84%E7%A0%94%E7%A9%B6&rft.jtitle=%E5%8D%97%E6%96%B9%E6%B0%B4%E4%BA%A7%E7%A7%91%E5%AD%A6&rft.au=%E6%AD%A6%E5%8D%8E+%E9%98%B4%E6%99%93%E8%8F%B2+%E7%BD%97%E6%B0%B8%E5%BA%B7+%E6%B2%88%E6%85%A7%E6%98%9F&rft.date=2013&rft.issn=2095-0780&rft.volume=9&rft.issue=4&rft.spage=69&rft.epage=74&rft_id=info:doi/10.3969%2Fj.issn.2095-0780.2013.04.012&rft.externalDocID=46748214 |
| thumbnail_s | http://utb.summon.serialssolutions.com/2.0.0/image/custom?url=http%3A%2F%2Fimage.cqvip.com%2Fvip1000%2Fqk%2F60642B%2F60642B.jpg http://utb.summon.serialssolutions.com/2.0.0/image/custom?url=http%3A%2F%2Fwww.wanfangdata.com.cn%2Fimages%2FPeriodicalImages%2Fnfsc%2Fnfsc.jpg |