腌制鳙鱼4℃冷藏条件下导电特性与鲜度的相关性

The Correlation between Electrical Conductivity and Freshness of Salted Bighead Carp(Aristichthysnobilis) during 4℃Storage

为了研究阻抗技术应用于快速检测低盐腌制鳙鱼冷藏条件下鲜度变化的可行性,在4℃冷藏条件下用质量分数1.1%的食盐腌制鳙鱼,测定了鱼体的阻抗相对变化率Q值和鱼片的感官评分、细菌总数和TVB～N,分析了Q值与感官评分值、细菌总数和TVB-N的相关性,建立了腌制鱼体的Q值与鱼片的感官评分、细菌总数和TVB-N的相关性方程。结果表明,Q值与鱼片的感官评分、细菌总数和TVB-N的相关系数|R|>R_(0.05),利用鱼体Q值预测腌制鳙鱼鱼片的感官评分、细菌总数和TVB-N的准确度分别为76.9%,63.2%,71.1%,4℃冷藏时可以用Q值快速、无损伤地评估低盐腌制鳙鱼的鲜度(p<0.05)。

In order to determine the feasibility of evaluating salted bighead carp （Aristichthysnobilis） freshness based on impedance change ratio Q value during chili storage, the traditional indictors of fish freshness including sensory assessment, total aerobic count and total volatile basic nitrogen （TVB-N） are measured regularly to analyze the freshness changes. Electric conduction property of whole fish of the treated fish samples are also studied by measuring their impedances under different frequencies as a fast nondestructive method. Simultaneously, the correlation between Q value and traditional freshness indictors are analyzed. The results show that among all the correlation models, the absolute values of all the correlation coefficients are more than R0.05. There are good relationships between Q value and sensory assessment, total aerobic count, TVB-N （p〈 0.05） . The R2 are 76.9%, 63.2%, 71.1% respectively. Thus, Q value can be used as a fast nondestructive method for evaluating freshness of the salted fish samples during 4 ℃storage.