解冻鲐鱼背腹部鱼片在贮藏过程中鲜度与脂肪氧化变化规律研究

Dynamics of freshness and fat oxidation in thawy mackerel fillets during storage

为研究解冻鲐鱼背腹部鱼片在贮藏过程中的鲜度变化与脂肪氧化变化规律,分析了鱼片中挥发性盐基氮(TVB-N)、总脂肪、不饱和脂肪酸、酸价(AV)、过氧化值(POV)和硫代巴比妥酸值(TBARS)随贮藏时间的变化规律。结果表明:冰箱4℃解冻鲐鱼能很好保持鱼肉的鲜度和品质,TVB-N值在贮藏第(6~8)天时超出标准限量范围,表明开始腐败;总脂肪含量和不饱和脂肪酸随贮藏时间延长呈下降趋势;AV随贮藏时间延长呈逐渐升高趋势,在贮藏(6~14)d增长速度较快;POV先升高,在第(12~16)天期间达到最高,而后呈下降趋势;TBARS值随时间延长而增加,在贮藏第(10~12)天时,鱼肉已严重氧化,不能食用或加工利用。

In order to investigate the freshness and fat oxidation in thawy mackerel fillets during cooling storage, the dynamics of total volatile basic nitrogen（TVB-N）, total lipid, unsaturated fatty acid（UFA）, and fat oxidation（including acid value, peroxide value and thiobarbituric acid reactive substances） were measured. Results showed that 4 ℃ refrigerator thawing method could keep mackerel fillets fresh. During cooling storage, TVB-N exceeded the limited value between the 6th day and 8th day, which meant the fillets became putrid, Total lipids and UFA decreased with the storage time increasing. While AV increased with the storage time increasing, and it increased fast during the 6th day and 14th day; POV firstly increased and it arrived to the highest value during the 12th and 16th and then it kept decreasing. TBARS also kept increasing with the storage time increasing, and during the 10th and 12th, the fillets had been heavily oxidized and became inedible.