去头/内脏处理对秋刀鱼冷藏特性的影响

doi:10.7506/spkx1002-6630-201622041

食品科学 ›› 2016, Vol. 37 ›› Issue (22): 269-273.doi: 10.7506/spkx1002-6630-201622041

去头/内脏处理对秋刀鱼冷藏特性的影响

卞瑞姣¹,²，曹荣¹,*，刘淇¹，赵玲¹，任丹丹²

1.中国水产科学研究院黄海水产研究所，山东青岛 266071；
2.大连海洋大学食品科学与工程学院，辽宁大连 116023

收稿日期:2016-04-29 出版日期:2016-11-16 发布日期:2017-02-22
通讯作者: 曹荣（1981—），男，副研究员，博士，主要从事水产品加工研究。E-mail：caorong@ysfri.ac.cn
作者简介:卞瑞姣（1991—），女，硕士研究生，主要从事水产品品质研究。E-mail：bianruijiao5322@sina.cn
基金资助:
中央级公益性科研院所基本科研业务费专项（20603022016002）

Effect of Deheading and Evisceration on Shelf Life and Spoilage Characteristics of Cololabis saira during Refrigerated Storage

BIAN Ruijiao¹,², CAO Rong¹,*, LIU Qi¹, ZHAO Ling¹, REN Dandan²

1. Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China；
2. College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China

Received:2016-04-29 Online:2016-11-16 Published:2017-02-22

摘要/Abstract

摘要： 为了探究去头/内脏处理对秋刀鱼冷藏货架期和腐败特征的影响，分析了不同形态秋刀鱼在4 ℃贮藏过程中感官评分、总挥发性盐基氮（total volatile basic nitrogen，TVB-N）值、硫代巴比妥酸反应物（thiobarbituric acid-reactive substance，TBARS）值、微生物指标（细菌总数）以及气味组成的变化规律。结果显示，随着贮藏时间的延长，2 组秋刀鱼样品的感官评分都呈下降趋势，去头/内脏处理组的下降趋势更为明显；处理组的TVB-N值在第8天时接近30 mg/100 g，而对照组在第12天时才达到该界限值，略滞后于感官评分指示的货架期终点；去头/内脏处理加速了鱼肉脂质的氧化速度，但2 组样品在货架期终点时TBARS均未超过5 mg/kg的限值；处理组的细菌总数初始值显著高于对照组（P＜0.05），在第8天时超过7.0（lg（CFU/g）），对照组样品在贮藏第10天时接近该界限值。完整态秋刀鱼4 ℃贮藏的货架期为10～12 d，去头/内脏处理组的货架期约为8 d。货架期终点时2 组样品对应的电子鼻气味组成有显著性差异，表明腐败进程明显不同。

关键词: 秋刀鱼, 去头/内脏, 货架期, 电子鼻, 贮藏品质

Abstract: This study aimed to analyze the effect of deheading and evisceration on shelf life and spoilage characteristic of Cololabis saira during refrigerated storage. Freshness indicators, including sensory scores, total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substance (TBARS), total bacteria counts and odor components, were determined. Results showed that sensory scores of both intact and deheaded and eviscerated C. saira declined during storage, with deheaded and eviscerated fish showing more significant decrease than intact fish. The shelf life of C. saira indicated by TVB-N was slightly delayed than that determined by sensory evaluation. The TVB-N value of deheaded and eviscerated fish reached closely to the limit of 30 mg/100 g on day 8 of storage, while the control group reached this limit on day 12. The rate of lipid oxidation was accelerated in the treatment group, but TBARS values of both groups did not surpass the limit of 5.0 mg/kg at the end of shelf life. The initial total viable count (TVC) was significantly higher in the treatment group than in the control group (P < 0.05). The TVC value of the treatment group reached the limit of 7.0 (lg (CFU/g)) on day 8, while the control group surpassed the limit on day 10. Experiment results showed that the shelf-life of whole and deheaded and eviscerated C. saira under refrigerated storage were 10–12 and 8 days, respectively. At the end of the shelf life, there were significant differences in the odor composition detected by electronic nose between the two groups, which indicates that the process of putrefaction may proceed differently.

Key words: Cololabis saira, deheading/evisceration, shelf-life, E-nose, storage quality

中图分类号:

TS254.4

卞瑞姣,曹荣,*,刘淇,赵玲,任丹丹. 去头/内脏处理对秋刀鱼冷藏特性的影响[J]. 食品科学, 2016, 37(22): 269-273.

BIAN Ruijiao, CAO Rong,*, LIU Qi, ZHAO Ling, REN Dandan. Effect of Deheading and Evisceration on Shelf Life and Spoilage Characteristics of Cololabis saira during Refrigerated Storage[J]. FOOD SCIENCE, 2016, 37(22): 269-273.

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去头/内脏处理对秋刀鱼冷藏特性的影响

Effect of Deheading and Evisceration on Shelf Life and Spoilage Characteristics of Cololabis saira during Refrigerated Storage

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