松浦镜鲤0℃条件下冰藏和冷藏的品质变化规律

Study on the quality changes of Songpu mirror carp(Cyprinus carpio) during 0 ℃ ice and refrigerated storage

将经过前处理的松浦镜鲤分别于0℃条件下冰藏和冷藏,通过感官评定、菌落总数和理化指标的分析,评价2种贮藏条件对松浦镜鲤品质的影响。结果表明:贮藏到第18天时,冷藏(0℃)条件下松浦镜鲤的菌落总数、挥发性盐基氮的质量分数w(TVB-N)、鲜度指标K、电导率、汁液流失率分别为5.89×106 cfu/g、27.93mg/100g、88.85%、1 374.00μS/cm和8.91%,而此时冰藏条件下分别为3.80×104 cfu/g、19.51mg/100g、77.62%、1 197.30μS/cm和7.19%。0℃冷藏到第15天时感官品质已不可接受,此时的感官评分为8.33;冰藏到第21天时,感官评分为7.50,有明显的氨臭味,感官品质已不可接受。综合各指标,冰藏(0℃)和冷藏(0℃)条件下,松浦镜鲤的贮藏期分别为18和12d。虽然冷藏和冰藏的贮藏温度均为0℃,但由于冰藏过程中冰的加入,0℃冰藏的贮藏效果优于0℃冷藏。

Packages of fresh pre-treated mirror carp were stored under refrigerated （0 ℃ ） and ice conditions （0 ℃ ） respectively in order to study the quality changes of Songpu mirror carp at different conditions. The influences of different storage conditions on freshness of Mirror carp were evaluated by monitoring the changes in sensory, microorganism and chemical indicators. The results showed that the total viable count,total volatile basic nitrogen （w（TVB-N））, K value, electric conductivity,and the drip loss was 5.89 × 10^8 cfu/g, 27.93 mg/100g,88.85%, 1 374.00 μS/cm,7. 19% respectively on the 18th day at 0 ℃ refrigerated conditions. While at the same day of ice storage,the total viable count, w（TVB-N）,K,electrical conductivity and the drip loss was 3.80 × 10^4 cfu/g,19.51 mg/100 g,77.62% ,1 197.30 μS/ cm,7.19% respectively. The sensory quality exceeded the acceptability limit with the score of 8.33 on the 15th day of storage at 0 ℃ refrigerated condition, and it got obvious odorous scent with the score of 7. 50 on the 21th day exceeding the acceptability limit under ice storage. It can be concluded that the shelf life is 12 days at 0 ℃ refrigerated conditions and 18 days at ice storage according to the changes of all indicators. Although the temperatures were the very same,both at 0 ℃ ,the use of ice can extend the shelf life compared to 0 ℃ refrigerated storaae.