摘要
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.
出处
《中国渔业质量与标准》
2015年第2期22-27,共6页
Chinese Fishery Quality and Standards
基金
厦门市科技局基金项目(3502Z20133020)
四川省科技厅产业链项目(2011NZ0071)
关键词
鳙鱼头
品质
盐冰
保鲜
贮藏
挥发性盐基氮
感官评定
bighead carp head
quality
storage
preservation
TVB - N content
sensory evaluation