冷藏和微冻贮藏对大口黑鲈鱼品质的影响

Effect of chilling and superchilling storage on quality of Micropterus salmoides

该研究探讨了大口黑鲈鱼肌肉在A组冷藏(4℃)、B组微冻(-2℃)和C组微冻(-2℃)9 d+冷藏(4℃)贮藏过程中的品质变化。通过测定pH值、挥发性盐基氮值(total volatile base nitrogen,TVB-N)、菌落总数、肌动球蛋白含量、巯基含量、Ca2+-ATPase活性等理化指标,结合大口黑鲈鱼感官评价和质构特性,探究3种贮藏条件对大口黑鲈鱼品质的影响。结果表明,3组鱼肉pH值均呈先下降后上升的趋势,A组pH在第3天降到最低值,B组和C组均在第6天降到最低值,3组鱼肉pH分别在第11天、第17天、第14天达到规定限值;菌落总体呈上升趋势,分别在第11天、第16天、第14天超过6.0 lg CFU/g;TVB-N值均呈上升趋势,温度越低,上升速度越慢,3组鱼肉分别在第13天、第19天、第16天由初始值(8.21±0.11)mg/100 g超过20 mg/100 g。大口黑鲈鱼肌肉的感官鉴定、巯基含量和Ca2+-ATPase活性均呈下降趋势,且温度越低,下降速度越慢,感官鉴定达到腐败所用天数分别为8、16、13 d;肌动球蛋白的含量呈现先增加后下降的趋势,到第18天肌动球蛋白含量分别为A组13.5 mg/g、B组20.1 mg/g、C组17.5 mg/g。大口黑鲈鱼肉硬度、弹性、胶黏性以及咀嚼性总体呈现下降趋势,温度越高,下降越快,黏附性呈上升趋势,且温度越高,上升越快,贮藏期内B组的质构指标优于C组和A组。综合各指标研究认为,与冷藏和微冻+冷藏相比,微冻贮藏能够延长大口黑鲈鱼肌肉的货架期,较好地保持大口黑鲈鱼肌肉品质。

Changes in the quality of Micropterus salmoides muscle during storage in group A(chill,4℃),group B(superchilling storage,-2℃),and group C(superchilling storage,-2℃,9 d+chill 4℃)were studied.The effect of these three storage conditions on the quality of Micropterus salmoides was investigated by measuring pH,total volatile base nitrogen(TVB-N),total viable count,actin content,sulfhydryl content,Ca2+-ATPase activity,and other physical and chemical indicators and referred to the sensory evaluation and textural characteristics of Micropterus salmoides.According to the results,all three groups showed a trend of first decreasing and then increasing in pH.The pH bottomed on the 3rd day in group A and on the 6th day in group B and group C.The pH reached the specified limit on the 11th day,the 17th day,and the 14th day,respectively in the three groups.Colonies showed an overall increasing trend,exceeding 6.0 lg CFU/g on the 11th,16th,and 14th day,respectively.TVB-N also showed an increasing trend,starting from the initial value of(8.21±0.11)mg/100 g,the three groups reached 20 mg/100 g on the 13th,19th and 16th day,respectively,the lower the temperature,the slower the rate of increase.The sensory evaluation,sulfhydryl content,and Ca2+-ATPase activity of the Micropterus salmoides muscle presented a decreasing trend,the lower the temperature,the slower the decrease.It took 8 days,16 days,and 13 days to reach corruption in the sensory evaluation for the three groups,respectively.Actin content showed a trend of first increasing and then decreasing.The actin content on the 18th day was 13.5 mg/g for group A,20.1 mg/g for group B,and 17.5 mg/g for group C.The hardness,elasticity,adhesiveness,and chewiness of Micropterus salmoides declined on the whole,the higher the temperature,the faster the decline.Adhesion showed an upward trend,the higher the temperature,the faster the rise.The textural indicators of group B were better than those of groups C and A during the storage period.Therefore,compared with chilling and superchilling storage+chilling conditions,superchilling storage could extend the shelf life of Micropterus salmoides muscle and better maintain its muscle quality.