冷链物流中温度波动对美国红鱼品质变化的影响

Effect of Temperature Fluctuation on Quality Changes of Red Drum(Sciaenops ocellatus) in Cold Chain Logistics

为研究温度波动对美国红鱼品质变化的影响,本实验模拟了4个不同的冷链物流过程,包括贮藏、运输、销售和消费终端,对红鱼品质变化表征特性指标(白度、感官评价)、物理指标(汁液流失率)和生化指标(pH值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、2-硫代巴比妥酸(2-thiobarbituric acid,TBA)值、K值、水溶性蛋白含量及菌落总数)进行分析。结果表明,在冷链物流过程中,美国红鱼的品质随着时间的延长而产生劣变,在同样的物流时间条件下,贮运过程中温度波动利于微生物的生长,加快了ATP的降解速率和蛋白质的分解速率,汁液流失率和碱性挥发性物质含量随之增加,造成红鱼的感官品质下降。在本实验中TBA值变化较小,可忽略不计。由此得出,温度波动及较大波动频率会加快蛋白质降解和微生物生长繁殖,破坏肌肉组织结构,对美国红鱼的品质造成显著的不良影响。

To study the effect of temperature fluctuation on the quality change of red drum, the process of cold chain logistics including storage, transportation, selling and consumption was simulated for analyzing changes in some quality attributes（whiteness and sensory evaluation）, physical index（weight loss） and biochemical indicators（pH value, total volatile basic nitrogen（TVB-N） value, 2-thiobarbituric acid（TBA） value, K value, soluble protein content and aerobic plate count（APC））. It was shown that the quality of red drum was deteriorated in the cold chain logistics. The temperature fluctuation during storage favored microbial growth, accelerated the decomposition rate of protein and the degradation rate of ATP, increased weight loss and TVB-N value, and decreased the sensory quality of red drum. The changes in TBA value in this experiment was negligibly small. Thus, temperature fluctuations especially at larger frequency can accelerate protein degradation, microbial growth and multiplication, destroyed muscle tissue structure, and caused significantly adverse impact on the quality of red drum.