冻藏对淡水鱼肉品质及氯霉素残留的影响

Effects of Frozen Storage on Quality and Chloramphenicol Residues of Freshwater Fish

选择鲢鱼、鲤鱼和鲶鱼肉为研究对象,对冻藏期间三种淡水鱼中品质及氯霉素残留消长变化进行了测定。结果显示:加入标准氯霉素后,随着冻藏时间的延长,三种淡水鱼肉的蛋白含量呈下降趋势,水分和灰分含量差异显著,脂肪变化无规律;三种鱼肉的L*值先升后降, 6周后,鲢鱼和鲤鱼呈上升趋势,而鲶鱼先升后降;冻藏期间,鲶鱼的a*值和b*值相比鲤鱼和鲢鱼差异显著;鱼肉的p H随着冻藏时间先下降后趋于平缓;鲢鱼和鲶鱼的硫代巴比妥酸值(TBARS)一直处于平缓,而鲤鱼6周后, TBARS值急剧增加;在冻藏初期,细菌总数有所下降,随冻藏时间的延长,三种鱼的细菌总数不同程度的提高;冻藏可以降解三种淡水鱼中的氯霉素残留量。结论:鲶鱼可以贮藏4周,鲢鱼和鲤鱼鱼肉可以贮藏6周。

Chub, carp and catfish were chosen to detect the effects of frozen storage on chloramphenicol residues and quality of freshwater fish. The results showed that after adding chloramphenicol, with the frozen storage extension, protein content was on a declining curve, water and ash contents had significant difference, and lipid change was irregular in three kinds of freshwater fish. The L＊ value in freshwater fish increased firstly then decreased; after six weeks, the value of chub and carp showed a rising trend, and of catfish was same to the first 6 weeks. The values of a＊ and b＊ of catfish presented significant difference as compared to values of chub and carp during the period of freezing storage. The pH value of freshwater fish decreased firstly then flattened out. The TBARS of chub and catfish kept flat during the period of freezing storage, while for carp the value rapidly increased after 6 weeks. Total bacteria declined in the early days of frozen storage, then it increased in various degrees in three kinds of fish. Frozen storage could degrade chloramphenicol residues. Conclusion： catfish could be stored for 4 weeks, while chub and carp for 6 weeks.