流化冰对于鲣鱼的保鲜效果研究

EFFECT OF ICE SLURRY ON PRESERVATION OF SKIPJACK TUNA

以远洋鲣鱼为研究对象,以传统淡水碎冰保鲜为对照,研究流化冰处理对鲣鱼的理化性质及微生物特性的影响。结果表明:(1)–4°C冷藏18d后,流化冰保鲜鱼肉pH值、TVB-N、TBA、a*值和菌落总数依次为5.57、10.2mgN/100g、2.87mg/100g、8.92和2.61lgCFU/g,而淡水碎冰保鲜鱼肉各指标已达6.05、20.3mgN/100g、6.60mg/100g、7.16和3.02lgCFU/g,故可知流化冰保鲜处理效果明显优于碎冰保鲜。(2)在25±1°C室温条件下,将冰与鱼放入保温箱内保鲜8h后,流化冰保鲜鱼肉的a*值、pH值、TVB-N、TBA、菌落总数和汁液流失率均显著低于空白和淡水碎冰保鲜处理组(P<0.05)。流化冰保鲜可显著减缓鱼体的腐败进程、延长产品货架期,进而满足冰鲜水产品的远洋及长距离运输要求。

To study the effect of ice slurry treatment on physicochemical properties and microbial characteristics, we chose pelagic Skipjack tuna as example and traditional freshwater ice treatment as the contrast. The results indicate that at –4°C for 18 d, ice slurry preservation was proved better than freshwater ice treatment as indicated by all chemical parameters. The ice slurry treatment could keep the values of pH, TVB-N(total volatile basic nitrogen), TBA(thiobarbituric acid), a*(a color indicator), and the total viable count were at 5.57, 10.2mgN/100 g, 2.87mg/100 g, 8.92, and 2.61lgCFU/g, while those by freshwater ice, they were 6.05, 20.3mgN/100 g, 6.60mg/100 g, 7.16, and 3.02lgCFU/g, respectively. Under room temperature(25±1°C) in ice box for about 8h, ice slurry treatment were significantly superior to the blank and freshwater ice treatment groups(P<0.05)). Therefore, ice slurry preservation can remarkably save fish freshness and extend the shelf life, which favors long distance transportation of fresh aquatic products.