不同贮藏条件对新疆赤鲈鲜度和质构特性的影响

将赤鲈鱼分别在0、-5、-18℃贮藏,分析其肌肉组织失水率、新鲜度、质构性能的变化,以研究赤鲈在不同贮藏条件下鲜度和质构性能的变化.结果表明,在0℃贮藏,鱼肉失水率低,硬度、咀嚼性和弹性均能很好地保持,但保鲜期短,贮藏仅12d就已不可食用.在-18℃冷冻贮藏,微生物生长繁殖几乎被完全抑制,贮藏30 d后鲜度几乎与新鲜鱼相同,但冷冻贮藏的鱼解冻后汁液流失严重,鱼的质构性能下降较明显.赤鲈在-5℃微冻贮藏,与-18℃冷冻贮藏相比,解冻后失水率较小、质构特性保持较好,保鲜期较0℃冰鲜贮藏长,经18 d,TVB-N值仍符合国家水产品一级新鲜标准,贮藏27 d后鱼肉仍可食用.

Effects of different storage conditions on freshness and texture properties of red perch from Xinjiang

Red perch fishes were stored at 0, -5and -18, respectively, then the changes of freshness,moisture loss rate and texture properties of fish muscle were analyzed and compared. The results showed that storedat 0, the water loss rate was very low, the fish texture properties including hardness, chewing and elasticity keptwell, but the shelf-life was too short, the fishes were putrefied only in 12 days. Stored at -18, the freshness of fishcould be kept very well after 30 days, but the tissue juice loss was serious after thawing. While stored at -5,compared with fishes stored at -18, the moisture loss rate was lower, texture properties were better; compared withfishes stored at 0, the freshness of fish could be kept well for a long time, the TVB-N was less than 15 mg/100g onthe 18th day, and after 27 days, the fish was still edible.