鲤在－10℃冻藏过程中的质量变化

Quality Changes of Common Carp(Cyprinus Carpio)Stored at 10℃

鲜鲤在－１０℃经８０ｄ的冻藏，肌肉油脂多烯脂肪酸含量明显减少，油脂过氧化值变化颇大，证明鲤油脂发生氧化．此外，肌肉蛋白质发生了变性：盐溶性蛋白质、蛋白质保水性下降，ＡＴＰ酶相对活力降低，鱼肉质地变化．所有表明鲤肌肉质量的物理、化学指标的变化都与鱼肉质地的感官变化具有明显相关性．

The quality changes of common carp stored at-10℃ was investigat-ed.The fish oil oxidation was significantly indicated by the loss of polyunsatu-rated fatty acids,increases in peroxide value and free fatty acids,and which were all confirmed by the“fresh fish order”and“fresh fish taste”changes found by sensory analysis,The texture changes demonstrated by sensory analysis were re-lated to texture measurement made on the Steven’s LFRA Texture Analyser and originated from protein denaturation as supported by changes in%of salt-soluble protein,water holding capacity and ATPase relative activities. Quite well corre-lation were observed between sensory scores and physical bichemical indices.