冷藏和冰藏条件下虹鳟鱼鱼片品质变化研究

为了科学地了解虹鳟鱼(Oncorhynchus mykiss)鱼片贮藏过程中的品质变化规律,以建立高效的品质控制技术,研究了虹鳟鱼鱼片在冷藏(3±1)℃和冰藏(0±1)℃条件下挥发性盐基氮(TVB-N)、色泽、腺苷三磷酸(ATP)关联物、K值及菌落总数(TAC)等指标的变化,评价不同温度对虹鳟鱼片品质的影响。结果显示:虹鳟鱼片TVB-N的增长速度在冷藏条件下显著高于冰藏条件,冷藏至第9天为20.72 mg/100g,冰藏至第15天为25.76 mg/100g;冷藏至第6天TAC为7.40 lg cfu/g,冰藏至第12天TAC为8.27 lg cfu/g;与冰藏相比,冷藏条件下虹鳟鱼片K值较高;肌苷酸(IMP)含量分别在冷藏8 h(8.36μmol/g)和冰藏24 h(8.70μmol/g)达到最大值,即冷藏和冰藏虹鳟鱼片的最佳食用时间分别是宰杀后的8 h和24 h。结合各项指标变化,冷藏和冰藏虹鳟鱼片的货架期分别为6 d和12 d。

Quality changes of rainbow trout (Oncorhynchus mykiss) fillets during chilled and iced storage

In order to understand the variation of fish quality during storage and establish the efficient quality control technology, we determined total volatile basic nitrogen ( TVB-N ) , colour, adenosine triphosphate (ATP) related compounds,K value and total aerobic count (TAC) in rainbow trout (Oncorhynchus mykiss) fillets during storage at ( 3 ± 1 )℃ and ( 0 ± 1 )℃. Results showed that iced storage samples showed higher growth rate of TVB-N compared to chilled storage samples.TVB-N of fillets stored at 3℃ was 20.72 mg/100g on the 9th day.Meanwhile,it reached 25.76 mg/100g at 0℃ on the 15th day.TAC of fillets reached 7.40 lg cfu/g at 3℃ on the 6th day and 8.27 lg cfu/g at 0℃ on the 12th day.The TVB-N at 3℃ was higher than that at 0℃.The inosine monophosphate ( IMP ) reached the maximum of 8. 36 μmol/g at 3℃ at 8 h and of 8. 70μmol/g at 0℃ at 24 h.Namely,fillets were with the best flavor at 8 h (3℃) and at 24 h (0℃).According to the indicators,it was concluded that the shelf life of rainbow trout fillets was 6 d at 3℃ and 12 d at 0℃.