青鱼片冰温贮藏研究

Changes in Quality Properties of Herring Fillets during Ice Storage

将青鱼片分别放在(-0.8±0.2)、(-2.0±1.0)℃和(4.0±1.5)℃的环境下贮藏,定期取出测定其感官、微生物和理化指标。贮藏期末,3种贮藏条件下的样品菌落总数分别为1.17×106(第11天)、1.12×106CFU/g(第8天)和1.2×106CFU/g(第5天);TVB-N值分别为24.95(第20天)、20.03mg/100g(第15天)和20.39mg/100g(第12天);pH值分别为6.96(第12天)、6.59(第7天)和6.73(第8天)。结果表明,青鱼片在冷藏和微冻条件下分别在实验的第5天和第8天时已接近腐败,而在冰温贮藏的青鱼片在第11天时才接近腐败。

Sensory,microbiological and physicochemical parameters of herring fillets stored at（-0.8 ± 0.2）,-（2.0 ± 1.0） ℃ and（4.0 ± 1.5） ℃were measured at regular intervals.At the end of storage at these temperature conditions,herring fillets exhibited total bacterial counts of 1.17 × 106,1.12 × 106 CFU/g and 1.2 × 106 CFU/g,pH 6.96,6.59 and 6.73,and total volatile basic nitrogen（TVB-N） of 24.95,20.03 mg/100 g and 20.39 mg/100 g,respectively.Herring fillets became close to spoilage on the 5th and 8th day of partial frozen and cold storage,respectively.For ice storage,herring fillets did not become close to spoilage until the 11th day.