去除内脏对冰藏鲤感官、化学和微生物变化的影响

以感官、TVBN、菌落总数、假单胞菌为指标,探讨去除内脏对冰藏鲤(Cyprinus carpio)品质变化及货架期的影响。结果表明,去除内脏和未去除内脏冰藏鲤的高品质期分别为333h和330h,货架期分别为575h和654h;去除内脏鲤冰藏的货架期略短,但无显著性差异(P0.05)。在冰藏过程中二者假单胞菌数量占优势,高品质期终点,去除内脏和未去除内脏鲤的菌落总数(CFU/g)的对数值分别为6.33±0.02和6.07±0.03;假单胞菌数(CFU/g)的对数值分别为6.15±0.19和6.04±0.01;挥发性盐基氮值分别为(10.86±0.50)mg/(100g)和(10.15±0.01)mg/(100g)。货架期终点,二者细菌总数(CFU/g)的对数值分别为7.06±0.18和6.90±0.14;假单胞菌数(CFU/g)分别为6.89±0.13和6.31±0.05;挥发性盐基氮值分别为(19.03±0.90)mg/(100g)、(21.15±0.80)mg/(100g)。二者在高品质期终点和货架期终点的各指标均无显著性差异(P0.05)。与未去除内脏鲤相比,冰藏初期去除内脏鲤的挥发性盐基氮值略低,而其细菌增殖较快且直接进入对数增长期,这可能是由于去除内脏过程对鱼体造成破坏所致,而过了高品质期后,无论是挥发性盐基氮值还是感官评分都比未去除内脏的高,因此去除内脏鲤的货架期略短。

Effect of gutting on sensory chemical and microbiological changes of carp (Cyprinus carpio) stored in ice

The effect of gutting on quality change and shelf life of carp(Cyprinus carpio)stored in ice was studied by sensory,total volatile base nitrogen(TVBN),and total aerobic count.Results of the study indicated that the high quality life of whole gutted and ungutted carp stored in ice were 333 h and 330 h,respectively and the shelf life of them were 575 h and 654 h,respectively.Then the shelf life of gutted fish is shorter than those obtained for whole ungutted fish samples,but there were no significant differen...