鲍鱼冻藏过程生化及感官指标变化研究

Study on the Chances of Biochemistry and Sensory Indexes of Abalone during Frozen Storage

研究-20℃和-80℃两种冻藏温度下,鲍鱼的生化特性、菌落总数、水煮感官指标等的变化。结果表明:两组鲍鱼解冻失水率呈现上下波动趋势,未发现明显差异。-80℃下冻藏鲍鱼的pH值上升速度低于-20℃时的pH值;解冻后的含水量明显高于-20℃时;TBA值比-20℃时低,且差异达极显著水平(P<0.01)。冻藏至90d时,-20℃冻藏鲍鱼的TVB-N较-80℃时高2.12mg/100g;而ATPase活性较-80℃低5.02μg/mL;-80℃冻藏鲍鱼菌落总数较-20℃时降低43.16%。从水煮后的汤汁香气、色泽、味道及鲍鱼肉口感等分析,-80℃冻藏鲍鱼各项感官指标均优于-20℃时。方差分析表明,除鲍鱼肉口感差异不显著外,其余感官指标均差异显著(P<0.05)。综上所述,-80℃冻藏可大大延缓鲍鱼的品质下降,抑制微生物的生长,延长鲍鱼的货架贮藏期,提高鲍鱼的冻藏品质。

With two kind frozen conditions of -20 ℃ and -80℃, the chances of biochemistry characterists, total numbers of bacterial colony of abalone and boiling sensory indexes were studied. The results showed that unfreeze water loss rates in two kind conditions of frozen storage fluctuated and they had no obvious discrepancy. But the rising speed of pH value of abalone in -80 ℃ frozen storage condition was lower than that of -20 ℃. The moisture content of frozen- thawed abalone storing in -80 ℃ was higher than that of -20℃. The TBA value of -80 ℃ was evidently lower than that of -20 ℃, and they had highly obvious discrepancy （P〈0.01）. On the 90 th day of frozen storage, The pH value of abalone in -20 ℃ was higher 2.12 mg/100 g than that of -80 ~C. But the ATPase activity was lower 5.02 ug/mL than that of -80 ℃. The total numbers of bacterial colony in -80 ℃ condition was lower 43.16% than that of -20 ℃. Through the analysis of soup aromas, colors, tastes and abalone meat tastes, all sensory indexes of frozen abalone in -80 ℃ condition were better than that of -20℃. By variance analysis except for abalone meat tastes, other sensory indexes were all statistically significant （P〈0.05）. In summary, the frozen storage condition of -80℃ was more able to effectly delay abalone＇s spoilage, inhibite bacterial growth, extend abalone shelf life and improve abalone frozen quality.