盐冰保鲜对冰鲜鳙鱼头品质的影响

Influence of salt ice on the chilled bighead carp head's quality

为延长火锅店鲜鳙鱼头的保质期，本研究以鲜鳙鱼头为原料，模拟火锅店的保鲜贮藏方法，对鱼头的感官指标、理化检测指标（pH、K值和挥发性盐基氮）及微生物指标进行测定，以探讨不同贮存条件对鱼头品质的影响。结果表明，在环境温度15—20℃，鱼头与盐冰比例为1：6（V/y），用泡沫箱包装的条件下，第6天内感官评定评分一般，第7天时冰鲜鳙鱼的鱼头K值为18．6％，细菌总数为5．7×10’CFU／g，挥发性盐基氮（TVB—N）含量为12．6mg／100g，保质期最长可达6d。本研究为火锅店鱼头鲜活保鲜提供了理论资料。

The way of preservation of the chilled bighead carp （Aristichthys nobilis） in HOT POT restaurant was stud- ied to prolong its shelf life in this study. Bighead carps was processed under simulated freshness keeping conditions used in HOT POT restaurant （ ice storage）, and its edible quality was evaluated according to biochemical （ pH, K val- ue and total volatile base nitrogen （ TVB - N） content）, sensory and microbiological attributes to study the influence of different storage conditions on the quality of fish head. Results showed that when the ratio between head and salt ice was 1：6 （V/V） and it was packed in bubble chamber and stored at 15 ~20 ~C, the sensory evaluation within 6 d was general, the ice fresh bighead carp head~ K value was 18.6 %, the total number of bacteria was 5.7 x 103CFU/g, and the content of TVB - N was 12.6 mg/lO0 g on the 7th day. Conclusions showed that the longest shelf life of big- head carp head was up to 6 d. This study provided the theretical data for fish head＇ s fresh preservation in the hotpot restaurant.