不同温度贮藏对黄鳍鲷鱼肉鲜度与品质的影响

Effects of Storage Temperature on the Freshness and Quality of Yellowfin Seabream Acanthopagrus latus

以黄鳍鲷(Acanthopagrus latus)为研究材料,通过测定鱼肉菌落总数、pH值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、硫代巴比妥酸(2-thiobarbituric acid,TBA)值和剪切力等指标,结合感官评定,设立4℃冷藏为对照组,研究0℃和微冻(-4℃)贮藏对黄鳍鲷鱼肉鲜度和品质的影响。结果表明:在贮藏期间,各贮藏组黄鳍鲷鱼肉的菌落总数、TVB-N和TBA值均呈现上升趋势,鱼肉pH值呈先稍下降后再上升的趋势,而鱼肉剪切力和感官评分均呈逐渐下降趋势。0℃和微冻两贮藏组黄鳍鲷鱼肉各项指标的变化速率均小于4℃冷藏对照组,0℃和微冻保鲜效果明显优于4℃冷藏保鲜;0℃和微冻贮藏组,黄鳍鲷贮藏7 d后鱼肉菌落总数分别为6.88 lg(CFU/g)和5.72 lg(CFU/g),TVB-N值分别为20.54 mg/100 g和11.40 mg/100 g,TBA值分别为0.88 mg/100 g和0.38 mg/100 g,剪切力分别为4.96 N和5.51 N,说明微冻贮藏能更好地抑制鱼肉微生物繁殖,有效地减缓鱼肉蛋白质分解和脂肪氧化,较好地保持鱼肉嫩度和品质;相比于4℃冷藏,0℃和微冻下贮藏的黄鳍鲷鱼肉货架期至少可延长2 d和8 d。

The 4℃refrigeration was established as the control group,and the effects of 0℃storage and partially frozen(-4℃)storage on the freshness and quality of Acanthopagrus latus were studied by determining fish indexes including the total bacterial count,pH value,total volatile basic nitrogen(TVB-N)value,2-thiobarbituric acid(TBA)value,and shear force and combining sensory assessment.The results showed that the total bacterial count and the values of TVB-N and TBA of A.latus increased in each storage group with the extension of storage time,and the pH value increased after an initial decrease,while both fish shear force and sensory evaluation scores showed a decreasing trend during storage period.The changing rate of each index in the 0℃storage group and the partially frozen storage group was less than that of the 4℃refrigerated control group.The preservation effect of the 0℃storage group and the partially frozen storage group was significantly better than that of the 4℃refrigerated control group.The total bacterial count of fish stored for 7 d at 0℃and-4℃was 6.88 lg(CFU/g)and 5.72 lg(CFU/g),the TVB-N value was 20.54 mg/100 g and 11.40 mg/100 g,the TBA value was 0.88 mg/100 g and 0.38 mg/100 g,and the shear force was 4.96 N and 5.51 N,respectively.It showed that the partially frozen group better inhibited the reproduction of microorganisms,effectively slowed down the degradation of muscle protein and oxidation of lipids,and better maintained the tenderness and quality of A.latus.As compared with 4℃refrigeration,the shelf life of A.latus stored at 0℃and partially frozen can be extended by at least 2 d and 8 d,respectively.