| 栅栏技术在淡腌半干鲈鱼加工工艺中的应用 |
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| 引用本文： | 魏涯, 黄卉, 李来好, 杨贤庆, 翟红蕾, 林婉玲, 郝淑贤. 宰前预冷处理对大口黑鲈冰藏品质的影响[J]. 南方水产科学, 2019, 15(6): 81-87. DOI: 10.12131/20190003 |
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| 作者姓名： | 魏涯 黄卉 李来好 杨贤庆 翟红蕾 林婉玲 郝淑贤 |
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| 作者单位： | 1.中国水产科学研究院南海水产研究所，农业农村部水产品加工重点实验室，国家水产品加工技术研发中心，广东 广州 510300 |
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| 基金项目： | 中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项资金资助 (2016TS21，2018ZD01)；广东省省级科技计划项目(2016A020210025)；现代农业产业技术体系建设专项资金 (CARS-47) |
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| 摘 要： | 为探讨活鱼宰前预冷对后期鱼片冷藏保鲜品质的影响，将鲜活大口黑鲈 (Micropterus salmoides) 置于不同温度 (15 ℃、10 ℃、5 ℃) 的水槽中暂养0.5 h后，宰杀并取鱼片冰藏，分析第0、第3、第6、第9、第12、第15、第18和第21天时的鱼肉感官、理化指标 [ pH、挥发性盐基氮 (TVB-N)、鲜度指标 (K值)、硫代巴比妥酸 (TBA值) ] 及微生物 [菌落总数 (TVC) ] 变化情况，综合评价宰前预冷处理对大口黑鲈冰藏品质的影响。结果表明，15 ℃预冷处理可较好地保持大口黑鲈冰藏期间的品质，维持鱼肉感官品质，降低细菌的生长繁殖速度，延缓pH、TVB-N、K值、TBA值及菌落总数的上升，货架期较对照组延长约3 d。
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| 关 键 词： | 大口黑鲈 预冷 冰藏 品质评价 |
| 收稿时间： | 2019-01-04 |
| 修稿时间： | 2019-03-29 |
Dietary vitamin C requirement and its effects on tissue antioxidant capacity of juvenile largemouth bass, Micropterus salmoides |
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| WEI Ya, HUANG Hui, LI Laihao, YANG Xianqing, ZHAI Honglei, LIN Wanling, HAO Shuxian. Effect of precooling before slaughter on quality of Micropterus salmoides during ice storage[J]. South China Fisheries Science, 2019, 15(6): 81-87. DOI: 10.12131/20190003 |
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| Authors: | WEI Ya HUANG Hui LI Laihao YANG Xianqing ZHAI Honglei LIN Wanling HAO Shuxian |
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| Affiliation: | 1.National R & D Center for Aquatic Product Processing, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs; South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China |
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| Abstract: | In order to investigate the effect of precooling before slaughter on the quality of fish fillets during ice storage, we treated fresh Micropterus salmoides at different precooling temperatures (15 ℃, 10 ℃ and 5 ℃) for 0.5 h, and then killed and preserved them in ice. The physicochemical (pH, TVB-N, K value and TBA value) and microbial (TVC) indices were measured on 0th, 3rd, 6th, 9th, 12th, 15th, 18th and 21st day, respectively. The results indicate that precooling treatment at 15 ℃ could better retain the quality of M. salmoides during ice storage and stabilize the sensory quality of its muscle. Besides, it could inhibit the growth of bacteria and the increase of TVB-N, K value and TBA value. The precooling extended the shelf life of M. salmoides fillets up to 3 d during ice storage comparing with the control group. |
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| Keywords: | Micropterus salmoides precooling ice storage quality assessment |
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