食品科学

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草鱼冷藏过程中新鲜度的综合评价

姜 杨1,李婷婷2,晋高伟1,励建荣1,*,李敏镇3   

  1. 1.渤海大学食品科学研究院,辽宁省食品安全重点实验室,辽宁 锦州 121013;2.大连民族学院生命科学学院,
    辽宁 大连 116600;3.鞍山嘉鲜农业发展有限公司,辽宁 鞍山 114100
  • 出版日期:2014-10-25 发布日期:2014-11-07
  • 基金资助:

    国家自然科学基金青年科学基金项目(31301572);“十二五”国家科技支撑计划项目(2012BAD29B06);
    辽宁省食品安全重点实验室开放课题项目(LNSAKF2011008)

Comprehensive Freshness Evaluation of Grass Carp (Ctenopharyngodon idellus) during Refrigerated Storage

JIANG Yang1, LI Ting-ting2, JIN Gao-wei1, LI Jian-rong1,*, LI Min-zhen3   

  1. 1. Food Safety Key Laboratory of Liaoning Province, Research Institute of Food Science, Bohai University, Jinzhou 121013,
    China; 2. College of Life Science, Dalian Nationality of University, Dalian 116600, China; 3. Anshan Jiaxian Agricultural
    Development Co. Ltd., Anshan 114100, China
  • Online:2014-10-25 Published:2014-11-07

摘要:

为研究养殖草鱼冷藏过程中的鲜度变化,以菌落总数、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、pH值以及表征新鲜度的K、Ki、Fr、G、H、P值为指标,并结合电子鼻分析其新鲜度。结果表明,草鱼4 ℃冷藏过程中,随贮藏时间的延长,菌落总数和TVB-N含量呈增长趋势,与贮藏时间分别呈极显著相关
(r=0.977)和显著相关(r=0.897);K、Ki、Fr、G值和P值均与贮藏时间呈极显著相关,相关系数r分别为0.955、0.953、-0.953、0.958和0.957;H值和pH值与其他实验指标相关性均不显著。菌落总数、TVB-N含量、K值及相关值(H值除外)和电子鼻结果能有效区分不同贮藏时间的草鱼。电子鼻检测结果和K值及相关值(H值除外)较菌落总数和TVB-N含量对新鲜度评价更为灵敏,pH值和H值不适宜作为冷藏草鱼的新鲜度评价指标。4 ℃冷藏条件下的草鱼,货架期为8 d,12 d后不可加工和食用。

关键词: 草鱼, 冷藏, 新鲜度

Abstract:

In order to evaluate the freshness of farmed grass carp stored at 4 ℃, changes in total viable count (TVC), total
volatile basic nitrogen (TVB-N), pH value, K value, and related values were investigated. Meanwhile, electronic nose was
used to analyze the volatile components. The results showed that total viable count and TVB-N value increased gradually
during storage and these changes were correlated with storage time. The values of K, Ki, Fr, G and P firstly increased and
then stabilized. These changes were correlated significantly with storage time with correlation coefficients of 0.955, 0.953,
-0.953, 0.958, and 0.957, respectively. Neither H value nor pH showed a significant correlation with each of the other
parameters . The TVC, K value and the other related values except H value of grass carp could be distinguished effectively
during different storage periods. Compared with TVC and TVB-N value, electronic nose as well as K value and the other
related values except H value were more sensitive to freshness evaluation, while pH value and H value were not appropriate
for the freshness evaluation. The shelf life of grass carp during 4 ℃ storage was 8 days, and fish samples stored for 12 days
reached the upper limit of processing and edibility.

Key words: grass carp, refrigeration, freshness

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