鲐和远东拟沙丁鱼几种加工产品的质量和保藏期

STORAEG LIFE AND QUALITY EVALUATION OF PROCESSED MACKEREL AND TRUE SARDINE PRODUCTS

本文采用以产品色香味和口感为主的感官质量检定方法,对4种新开发的鲐和远东拟沙丁鱼深加工产品,在10～30℃常温和5℃,-10℃低温下进行了质量和保藏期的测定。结果表明:除30℃保藏的鱼肉火腿外,所有产品都达到了出厂规定的保藏期限,包括5℃和-10℃保藏的维也纳香肠和口乐开所达到的保质期限,产品的加工质量是良好的;明确了这些产品保藏中的质量变化特点是以占总感官质量变化74.5%～96.8%的色香味口感为主的原有品质下降,以及比较轻微的脂肪酸败;这种以色香味口感为主的质量下降程度的大小,取决于从-10℃至30℃范围保藏温度的高低;因此,防止这类密封包装和加热杀菌的常温流通产品质量下降的有效途径是采取适当的低温保藏,其中包括至少在夏季避免长时间的常温流通以及尽可能地全部在适当低温下流通,从而使这类深加工产品成为具有保持原有良好风味不变的-定保质期限和更好市场竞争力的商品。

The storage life and quality evaluation by sensory analyis of four fabri-cated products of mackerel and true sardine were studied at various storage tempera-tures of 30℃, 20℃, 10℃, 5℃ and -10℃. The experimental results showed that: (1) Allproducts, except fish meat ham stored at 30℃, attained the qualification of its labelingstorage life and showed a good processing quality of products. (2) The quality lossduring storage was in taste, smell, color and texture which accounted for about74%-92% of the total sensory evaluation score in original quality of products.(3) The extent of quality loss in taste, smell, color and texture was clearly dependenton storage temperatures from -0℃ to 30℃, the higher the temperature is, the more lossthe original quality will be. (4) Consequently, even for air-tight packaging and steri-lized products distributed at ordinary temperature, the application of lower temperaturestorage and transportation is the most efficient means to prevent from the loss of itsoriginal quality. Therefore, in the summer the products in storage at ordinary tempecturefor long time should be avoided, and to keep them in lower temperature throughout thedistribution time is recommended.In this way the original quality of fabricted productsmight be maintained, the storage life maximized, and the marketing quality improved.