电子鼻结合质构仪分析金鲳鱼贮藏过程中新鲜度变化

Analysis of Freshness Change of Pomfret during Storage with Electronic Nose and Texture Analyzer

通过测定挥发性气味物质、质构特性、TVB-N等指标,综合评价在25℃和4℃贮藏下金鲳鱼的新鲜度。在25℃贮藏条件下,随贮藏时间的延长,破裂力、硬度呈下降趋势,胶黏性呈上升趋势,弹性、咀嚼性没有明显变化;金鲳鱼鱼肉TVB-N值呈上升趋势。在4℃条件下,随贮藏时间的延长,硬度、破裂力先上升后下降,弹性、胶黏性、咀嚼性变化趋势与25℃条件下相同;金鲳鱼肉TVB-N值在288 h超过30 mg/100 g,达到限定标准;综合以上分析,确认在25℃和4℃条件下贮藏,金鲳鱼的货架期分别为24 h和240 h。

The freshness of pomfret stored at 25 ℃and 4 ℃was evaluated by determining the volatile odorous substance, texture and TVB-N. Under the condition of storage at 25 ℃, the rupture force and hardness decreased with the prolongation of storage time, the adhesive property increased, elasticity and chewiness did not change obviously, and the TVB-N value of golden pomfret meat showed an increasing trend. Under the condition of 4 ℃, the hardness and rupture force increased first and then decreased with the prolongation of storage time. The change trend of elasticity, adhesion and chewiness was the same as that at 25 ℃. The TVB-N value of golden pomfret meat exceeded 30 mg/100 g at 288 h, which reached the standard. Synthesizing the above analysis, the shelf life of pomfret was 24 h and 240 h after storage at 25 ℃ and 4 ℃, respectively.