鮰鱼微冻和冰藏过程中品质的变化

Changes in the Quality of Leiocassis longirostris Fillets during Ice and Superchilling Storages

为了解冰藏和微冻两种贮藏方式对重要经济鱼类鮰鱼品质的影响,开发适用的贮藏保鲜技术,分别对其理化、微生物、质构相关指标进行测定。结果表明:两种贮藏方式下鮰鱼肉中p H变化不显著,而TVB-N含量和微生物数量均呈逐渐上升趋势,且冰藏条件下增加速度更快。持水力、硬度、弹性均随贮藏时间的延长呈下降趋势,肌纤维间隙逐渐变大,且微冻过程中下降速度更快。综合分析,冰藏和微冻条件下鮰鱼的货架期分别是13 d和19 d,微冻比冰藏较好延缓鮰鱼生化品质劣变。

In order to understand the influence of ice-storage and superchilling on the quality of Leiocassis longirostris fillets and develop appropriate storage technology,changes in physicochemical, microorganism and texture indexes during storage were investigated. Results indicated that pH value didnft change significantly for two storage methods,whereas the total volatile basic nitrogen （TVB-N） and the microbial population increased gradually with extended storage and superchilling more effectively delayed the changes than ice storage. Water holding capacity （WHC）,hardness and springness all declined under both storage conditions and myofiber gaps gradually enlarged in the meantime. Ice storage more effectively slowed down these changes of physical properties. The shelf life of iced and suprechilled channel catfish fillets was 13 days and 19 days,respectively,and as a whole superchilling storage could more effectively inhibit biochemical deterioration than ice storage.