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贮藏温度对草鱼片冰温保鲜的影响
蔡广来,万金庆,童年
0
(上海海洋大学食品学院,上海 201306; 上海水产品加工及贮藏工程技术研究中心,上海 201306;上海海洋大学食品学院,上海 201306; 上海水产品加工及贮藏工程技术研究中心,上海 201306; 农业部水产品贮藏保鲜质量安全风险评估实验室(上海),上海 201306;安徽宜康高新农业科技有限公司,霍山 237200)
摘要:
为了延长冰温贮藏草鱼片的贮藏期,通过盐浸和冰温真空脱水的方法降低鱼肉冰点,从而降低冰温贮藏温度。将新鲜草鱼片用4%盐水在-0.5℃下浸渍10 h,然后冰温真空脱水至60%(1%含水率(冰点为-4.2℃),设定了2组冰温组,T1组贮藏温度设定为(-0.5(0.5)℃;T2组为(-3.5(0.5)℃,以4℃冷藏组CT作为对照。在贮藏期间定期测定其pH值、菌落总数(TBC)、硫代巴比妥酸值(TBA)、游离氨基酸和挥发性盐基氮(TVB-N),并进行相应的感官评价,探究贮藏温度对草鱼片品质变化的影响。结果表明,通过降低冰点的方法降低贮藏温度,能够减缓草鱼片TBC、TBA和TVB-N的上升速度,显著延长贮藏期。-0.5℃与-3.5℃冰温贮藏的样品贮藏期分别为50 d和60 d,冷藏的样品贮藏期只有30 d。综合分析,-3.5℃贮藏的草鱼片保鲜效果最优,感官最好,其次是-0.5℃。
关键词:  草鱼  冰温保鲜  贮藏温度  盐浸  冰温脱水
DOI:10.13610/j.cnki.1672-352x.20200706.017
基金项目:国家自然科学基金(31171764)资助。
Effect of storage temperature on ice temperature preservation of grass carp fillets
CAI Guanglai,WAN Jinqing,TONG Nian
(College of Food and Science and Technology, Shanghai Ocean University, Shanghai 201306; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306;College of Food and Science and Technology, Shanghai Ocean University, Shanghai 201306; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation( Shanghai), Ministry of Agriculture, Shanghai 201306;Anhui Yikang Gaoxin Agricultural Technology Limited Company, Huoshan 237200)
Abstract:
In order to prolong the controlled freezing-point storage period of grass carp fillets, salt soaking and vacuum dehydration at ice temperature were used to reduce the freezing point of fish for further reducing the temperature of ice storage. In the experiment, fresh grass carp fillets were immersed at -0.5℃ for 10 h with 4% saline, and then dehydrated to 60%±1% water content (freezing point was -4.2℃) by ice temperature and vacuum. Two groups of ice temperature groups, group T1 of (-0.5(0.5)℃ and group T2 of (-3.5(0.5)℃, were set up, and CT of the refrigerated group at 4℃ was used as the control. The pH value, total number of colonies (TBC), thiobarbituric acid value (TBA), free amino acids and volatile base nitrogen (TVB-N) were periodically measured, and the corresponding sensory evaluation was conducted during storage, to explore the effect of storage temperature on the quality change of grass carp fillets. The results revealed that reducing the storage temperature by reducing the freezing point could slow down the rising rate of TBC, TBA and TVB-N, prolonged the storage period significantly. The storage period of samples stored at -0.5℃ and -3.5℃ on ice temperature was 50 and 60 days, respectively. The storage period of the refrigerated samples was only 30 days. According to the comprehensive analysis, the grass carp fillets stored at -3.5℃ has the best preservation effect, and the sensory is the best, followed by -0.5℃.
Key words:  grass carp  ice temperature preservation  storage temperature  salt leaching  ice temperature dehydration

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