不同贮藏条件对新疆赤鲈鲜度和质构特性的影响

将赤鲈鱼分别在0、-5、-18℃贮藏,分析其肌肉组织失水率、新鲜度、质构性能的变化,以研究赤鲈在不同贮藏条件下鲜度和质构性能的变化.结果表明,在0℃贮藏,鱼肉失水率低,硬度、咀嚼性和弹性均能很好地保持,但保鲜期短,贮藏仅12d就已不可食用.在-18℃冷冻贮藏,微生物生长繁殖几乎被完全抑制,贮藏30 d后鲜度几乎与新鲜鱼相同,但冷冻贮藏的鱼解冻后汁液流失严重,鱼的质构性能下降较明显.赤鲈在-5℃微冻贮藏,与-18℃冷冻贮藏相比,解冻后失水率较小、质构特性保持较好,保鲜期较0℃冰鲜贮藏长,经18 d,TVB-N值仍符合国家水产品一级新鲜标准,贮藏27 d后鱼肉仍可食用....

Full description

Saved in:
Bibliographic Details
Published in广东农业科学 Vol. 42; no. 12; pp. 97 - 101
Main Author 张强 胡维岗 金新文
Format Journal Article
LanguageChinese
Published 新疆农垦科学院农产品加工研究所,新疆石河子,832000%新疆农垦科学院农产品加工重点实验室,新疆石河子,832000 2015
Subjects
新鲜度
水分活度
质构性能
赤鲈
质构性能
新鲜度
水分活度
赤鲈
Online AccessGet full text

Cover

More Information
Summary:将赤鲈鱼分别在0、-5、-18℃贮藏,分析其肌肉组织失水率、新鲜度、质构性能的变化,以研究赤鲈在不同贮藏条件下鲜度和质构性能的变化.结果表明,在0℃贮藏,鱼肉失水率低,硬度、咀嚼性和弹性均能很好地保持,但保鲜期短,贮藏仅12d就已不可食用.在-18℃冷冻贮藏,微生物生长繁殖几乎被完全抑制,贮藏30 d后鲜度几乎与新鲜鱼相同,但冷冻贮藏的鱼解冻后汁液流失严重,鱼的质构性能下降较明显.赤鲈在-5℃微冻贮藏,与-18℃冷冻贮藏相比,解冻后失水率较小、质构特性保持较好,保鲜期较0℃冰鲜贮藏长,经18 d,TVB-N值仍符合国家水产品一级新鲜标准,贮藏27 d后鱼肉仍可食用.
Bibliography:44-1267/S
red perch; water activity; freshness; texture properties
Red perch fishes were stored at 0℃, -5℃ and -18℃, respectively, then the changes of freshness, moisture loss rate and texture properties of fish muscle were analyzed and compared. The results showed that stored at 0℃, the water loss rate was very low, the fish texture properties including hardness, chewing and elasticity kept well, but the shelf-life was too short, the fishes were putrefied only in 12 days. Stored at -18℃, the freshness of fish could be kept very well after 30 days, but the tissue juice loss was serious after thawing. While stored at -5℃, compared with fishes stored at -18℃, the moisture loss rate was lower, texture properties were better; compared with fishes stored at 0℃, the freshness of fish could be kept well for a long time, the TVB-N was less than 15 mg/100g on the 18th day, and after 27 days, the fish was still edible.
ZHANG Qiang, HU Wei-gang, JIN Xin-wen （1. Institute of Agro-Products Processing Science and Technology,
ISSN:1004-874X