三文鱼在冰箱-18℃、-60℃条件下的冻藏品质变化研究

Study on the quality change of salmon during frozen storage at -18℃ and -60℃ in refrigerator

通过TBA值、肌原纤维蛋白含量、菌落总数、感官评价、微观结构的测定,探究了三文鱼在冰箱-18℃、-60℃冷冻条件下贮藏56 d的品质变化。结果表明,随着冻藏时间的延长,三文鱼各项指标均发生显著变化。相较-18℃,-60℃冻藏能够明显延缓脂肪氧化、降低肌原纤维蛋白的降解速率及抑制微生物的生长繁殖,更好的维持三文鱼的原有风味及品质。

The quality changes of salmon stored at-18℃and-60℃in refrigerator for 56 days were studied by measuring TBA value,myofibrillar protein content,total bacterial count,sensory evaluation and microstructure.The results showed that with the extension of frozen storage time,the indicators of salmon changed significantly.Lipid oxidation was delayed,myofibrillar protein degradation rate was reduced and microbial growth and reproduction was significantly inhibited under the condition of-60℃freezing storage compared with-18℃.The original flavor and quality of salmon can be better maintained with lower temperature.