贮藏温度对鱿鱼品质变化的影响及其货架期分析

Changes of quality and shelf life of squid during storage

为探讨贮藏温度对鱿鱼品质变化及货架期的影响,研究了0、5、10、25℃贮藏条件下鱿鱼的色泽、pH、TVB-N、TMA、FA及TVC和感官分值的变化。结果表明,鱿鱼高品质期终点分别为357、180、118、19h,货架期终点分别为425、234、142、28h。贮藏过程中鱿鱼b*值、pH、TVB-N、TMA、TVC都有增加,FA随着贮藏时间呈先下降后上升的趋势。0、5、10、25℃贮藏的鱿鱼高品质期终点和货架期终点时的平均pH分别为(6.78±0.01)、(6.90±0.01),TVB-N分别为(24.47±1.74)、(31.99±0.93)mg/100g,TMA分别为(6.71±0.90)、(10.23±0.30)mg/100g,FA分别为(1.65±0.94)、(4.22±0.34)mg/kg,TVC分别为(6.28±0.69)、(7.69±0.33)lgCFU/g。因此,贮藏温度越高,鱿鱼越容易腐败,货架期也越短,反之则对鱿鱼品质有利,可延长其货架期。

The quality changes of squid were researched by colour,total viable counts （TVC）,chemical changes （pH,total volatile basic nitrogen（TVB-N）,trimethyl amine（TMA） and formaldehyde（FA））,and sensory evaluation as indexes during storage at 0,5,10,25;C. Squid samples stored at 0,5,10,25;C showed high quality within 357,180,118,19h, respectively, and shelf life were 425,234,142,28h, respectively, by value, pH,TVB -N,TMA and TVC increased,but FA increased at first,then declined. Averagely,pH at the ends of better-quality periods and shelf lives at the above storage temperatures were （6.78±0.01） and （6.90±0.01） ,TVB-N were （24.47±1.74）, （31.99±0.93）mg/100g ,TMA were （6.71 ±0.90） and （10.23±0.30）mg/100g, FA were （1.65±0.94） and （4.22± 0.34）mg/kg,TVC were （6.28±0.69）, （7.69±0.33）1g CFU/g,respectively. Therefore,the higher temperature of storage was,the easier it was to corruption and the shortr shelf life. To the contrary,it was good to the quality of squid ,and the lower temperature could prolong its shelf life.