摘要
研究了不同的前期储藏处理对鲢鱼烹制品质的作用。鲢鱼块在冷藏(-1℃)和冻藏(-20℃)条件下储藏0、3、6、9、12d后进行烹制处理,从化学、物理及感官方面评价储藏温度及时间对烹制后鲢鱼品质的影响。试验结果表明,烹制处理提高了鲢鱼肉的NPN、TVB-N及TMA含量;随储藏时间的延长,冷藏和冻藏的鲢鱼经烹制处理后鱼肉中总氮含量呈逐渐降低趋势,而非蛋白氮(NPN)、挥发性盐基氮(TVB-N)和三甲胺(TMA)含量均呈逐渐增加趋势,冷藏比冻藏的变化趋势显著。储藏时间越长,烹制后鱼肉组织质量劣化越严重。冷藏条件下适宜储藏时间不超过9d,也可延长至12d,且前期冻藏有利于保证鲢鱼肉烹制后的品质。
The effects of different temperatures during previous storage on the quality of cooked silver carp （Hy- pophthalmichthys molitrix） was investigated. Whole silver carp were sacrificed and stored in -1 ℃ and -20 ℃, respec- tively. They were cooked after 0, 3, 6, 9 and 12 days＇ storage, and the flesh was then evaluated by chemical, physi- cal and sensory techniques. The results showed that non-protein （NPN）, total volatile basic nitrogen （TVB-N） and trimethylamine （TMA） of fish increased after cooking. The content of TN （total protein） in cooked fish decreased while NPN, TVB-N and TMA increased with previous storage time. This trend of changes in chilled fillets was much more significant than that of frozen ones. Since the structure of fish became more breakable with previous storage time, a 12 days limitation of 12 days for frozen fillets and 9days for chilled ones were suggested and the frozen condition appeared to be better for the storage a silver fish.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第3期76-83,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省重大科技专项(2010C12012)
浙江省块状经济转型升级项目(2011C11016)
