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冰温保鲜条件下牙鲆的鲜度及质构变化
引用本文:李辉,刘莲风,杨博峰,韩芳,许加超,高昕.冰温保鲜条件下牙鲆的鲜度及质构变化[J].海洋水产研究,2011,32(3):63-68.
作者姓名:李辉  刘莲风  杨博峰  韩芳  许加超  高昕
作者单位:中国海洋大学食品科学与工程学院,青岛,266003
基金项目:国家自然科学基金,山东省科技攻关计划项目
摘    要:研究牙鲆在冰温贮藏条件下鱼肉的鲜度指标(pH值、K值、TVB-N、细菌总数)和质构特征参数(感官评定、组织构造、破断强度等)的变化,并与冷藏样品的相应变化进行了比较分析.结果表明,随着贮藏时间的延长,菌落总数、K值和TVB-N上升,pH值则先下降后上升,冷藏后期样品pH值上升较快且很高;至货架期终点时破断强度呈减小趋势,组织结构逐渐劣化.与冷藏样品相比,冰温贮藏条件能更有效地抑制牙鲆鱼体内微生物的作用,延长牙鲆的贮藏期.

关 键 词:牙鲆  组织构造  破断强度  冰温  鲜度
收稿时间:2010/10/23 0:00:00
修稿时间:2010/12/9 0:00:00

Studies on the texture and rheological properties of Paralichthys olivaceus under controlled freezing point storage
LI Hui,LIU Lian-feng,YANG Bo-feng,HAN Fang,XU Jia-chao,GAO Xin.Studies on the texture and rheological properties of Paralichthys olivaceus under controlled freezing point storage[J].Marine Fisheries Research,2011,32(3):63-68.
Authors:LI Hui  LIU Lian-feng  YANG Bo-feng  HAN Fang  XU Jia-chao  GAO Xin
Abstract:We observed the changes of the pH, K value, TVB-N, total number of bacteria, sensory score, tissue structure, and rupture strength of Paralichthys olivaceus under the controlled freezing point storage, and also compared with the samples under refrigerated conditions. In the course of storage, the total number of bacteria, K value and TVB-N increased, while pH decreased first then increased and speeded up with the increasing temperature. At the end of the shelf life, the rupture strength decreased and the tissue structure deteriorated. Compared with the refrigerated samples, the controlled freezing point storage effectively inhibited the production of microorganisms, thus extended the storage time of P. Olivaceus.
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