鲅鱼贮藏过程中的品质变化和货架期预测

Quality Changes and Shelf Life Prediction of Scomberomorus niphonius During Storage

将感官、微生物和化学变化作为检测指标,对鲅鱼(Scomberomorus niphonius)在0℃、4℃、15℃、22℃和25℃贮藏过程中的品质变化和货架期进行研究。通过化学分析研究,对菌落总数(TVC)、挥发性盐基氮(TVB-N)、三甲胺(TMA)与感官评价的一致性进行探讨。结果表明,在0℃、4℃、15℃、22℃和25℃贮藏过程中鲅鱼较好品质的时期分别为192h、144h、24h、18h和12h,货架期终点分别为240h、192h、48h、24h和20h。各个温度条件下,鲅鱼贮藏过程中较好品质期和货架期终点的TVB-N平均值分别为(22.88±1.98)mg/100g、(49.40±2.40)mg/100g;TMA均值为(11.67±1.88)mg/100g、(18.88±2.75)mg/100g;菌落总数分别为(4.01±0.49)lg(CFU/g)、(6.17±0.49)lg(CFU/g);产H2S菌数分别为(3.28±0.63)lg(CFU/g)、(5.78±0.65)lg(CFU/g),、假单胞菌数分别为(3.60±0.39)lg(CFU/g)、(6.12±0.50)lg(CFU/g)。可知TVB-N、TMA、菌落总数、产H2S菌、假单胞菌作为鲅鱼贮藏过程中的鲜度指标与感官评价具有一致性。

Quality changes and shelf life of Scomberomorus niphonius stored at 0℃, 4℃, 15℃, 22℃ and 25℃ were assessed by sensory, chemical and microbiological methods. In this process, bacteria produced H_2S, Pseudomonas were quantified by the traditional plate count method. And the total viable counts（TVC）, total volatile base nitrogen（TVB-N）, trimethylamine（TMA） were analyzed by the chemical method. The results showed that good quality life of fish stored at 0℃, 4℃, 15℃, 22℃ and 25℃ were 192 h, 144 h, 24 h, 18 h and 12 h, respectively the shelf life were 240 h, 192 h, 48 h, 24 h and 20 h. Averagely, total volatile base nitrogen（TVB-N） at end of better-quality periods and shelf lives at the above storage temperatures were（22.88±1.98）mg/100 g and（49.40±2.40）mg/100 g, trimethylamine（TMA） values were（11.67 ±1.88）mg/100 g and（18.88 ±2.75）mg/100 g, total viable counts（TVC） were ＊（4.01 ±0.49）lg（CFU/g） and（6.17 ±0.49）lg（CFU/g）, bacteria produced H_2S counts were（3.28 ±0.63）lg（CFU/g） and（5.78 ±0.65）lg（CFU/g）. Pseudomonas counts were（3.60±0.39）lg（CFU/g） and（6.12±0.50）lg（CFU/g）. Among the above indices at the end of better-quality periods and shelf lives at various temperatures, mean that all TVB-N, TMA, TVC, bacteria produced H_2S, Pseudomona have the same consistency between freshness index and sensory evaluation.