贮藏温度对半滑舌鳎品质特性的影响

Effects of different storage temperature on quality and fresh-keeping of Cynoglossus Semilaevis Gunther

分别采用10,4,0,-3℃对半滑舌鳎进行贮藏,研究其菌落总数、滴水损失、蒸煮损失、电导率、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、K值、生物胺、总氨基酸含量的变化,综合感官评价可得出:保水性随着贮藏时间延长而下降,电导率、TVB-N值、K值、总氨基酸含量、菌落总数随着贮藏时间延长呈上升趋势,且降低贮藏温度可明显延缓各指标变化速率。半滑舌鳎在贮藏期间积累的生物胺主要为尸胺、腐胺和酪胺,仅有少量精胺检出,且降低温度可明显抑制生物胺的生成。10,4,0℃货架期分别为8,13,15d;相比较于10,4,0℃,采用-3℃微冻贮藏可分别延长货架期19,14,12d,可见降低温度可明显延长半滑舌鳎货架期。

The effect of storage temperatures（such as 10,4,0 and-3 ℃）on the change of quality characteristics and fresh-keeping of cynoglossus semilaevis gunther was investigated.The changes in TVC,dripping loss,cooking loss,electric conductivity,TVB-N,K value,biogenic amines and total amino acid were studied.Combined with sensory evaluation,it could be concluded that with the extension of storage time,water hold capacity decreased,and electric conductivity, TVB-N, K value,total amino acid, and TVC increased.The change rate of every index decreased by the decreasing of storage temperature.The biogenic amines accumulated during the storage period of cadaverine,putrescine and tyrosine,and only a small amount of spermine was detected.Low temperature could significantly inhibit the information of biogenic amines.Shelf lives of cynoglossus semilaevis gunther were 8 d,13 dand 15 dat 10 ℃,4 ℃ and 0 ℃ respectively.Compared with 10 ℃,4 ℃ and 0 ℃,-3 ℃ could extend shelf life with 19 d,14 dand 12 drespectively.The results showed that decreasing storage temperature can obviously prolong the shelf life of cynoglossus semilaevis gunther.