入冻时间对茎柔鱼品质的影响

Effect of Delaying Time before Freezing on the Quality of Dosidicus gigas

试验以捕捞后8和10 h入冻的茎柔鱼为研究对象,测定了3个可食部分(胴体、鳍和头足)的p H、挥发性盐基氮、三甲胺和K值。结果表明,随着入冻时间的延长,茎柔鱼鲜度下降。捕获后8 h入冻,胴体三甲胺含量已超标;捕获后10 h入冻,胴体TVB-N含量已超过临界值,K值已超过60%,进入初期腐败。建议捕获后8 h内入冻为佳。

Dosidicus gigas was frozen 8 or 10 h later after capture. The pH, total volatile basic nitrogen, trimethylamine, and K value ofDosidicus gigas in edible parts （mantle, fin, and tentacle） were investigated. The results showed that the freshness decreased along with the increase of the delaying time before freezing. When Dosidicus g/gas was frozen 8 h later after capture, the content of trimethylamine in mantle exceeded the standard. When the delaying time before freezing was 10 hours, the TVB-N content in mantle passed the criticle point and the K value was higher than 60%, which indicated the state of initial corruption. It was suggested that Dosidicus g/gas be frozen within 8 h after capture.