生鲜和生鲜调理草鱼片0℃冰藏过程中品质变化规律的研究

Quality Changes of Raw and Prepared Grass Carp(Ctenopharyngodon idellus) Fillets during 0 ℃ Ice Storage

为了解生鲜以及生鲜调理草鱼片在0℃冰藏过程中的品质变化,测定了对照组(生鲜,不加盐)与处理组(生鲜调理,w(盐)=2%)鱼片在0℃冰藏过程中p H、挥发性盐基氮(TVB-N)的质量分数、汁液流失率、腺苷三磷酸(ATP)关联物、生物胺、菌落总数以及感官品质的变化,分析了2%盐处理对于冰藏草鱼片品质的影响。研究表明:加盐腌制后处理组鱼片的感官分值,汁液流失率、w(TVB-N)以及菌落总数显著低于对照组(p<0.05)。通过对ATP关联物、K值、生物胺及其他相关指标的分析,加盐腌制有效降低了鱼肉在冰藏过程中的鲜味损失,延缓了鱼肉的腐败变质。综合各项理化、微生物以及感官品质指标,对照组和处理组的贮藏期分别为14和18 d。

Aim to analyze the quality variation of treated and untreated grass carp （Ctenopharyngodon idellus） fillets during 0 ℃ ice storage. The fish samples were left untreated （raw fillet, control） and treated with 2% salt （prepared fillet）, which were evaluated by pH, w （total volatile basic nitrogen, TVB-N）, drip loss, ATP-compounds, biogenic amines, total viable count and sensory assessment. The results showed that the sensory quality, drip loss, TVB-N production and total viable count （TVC） of the fillets treated with 2% salt were lower than those of untreated fillets （p〈0.05）. Meanwhile, based on the analysis of ATP-compounds, the K value, biogenic amines and other related values, curing treatment with 2% salt effectively delay the deterioration of the fish and increase the shelf life markedly. Taking all indicators of changes, the shelf life of untreated and 2% salted grass carp fillets was 14 and 18 d, respectively.