摘要
从感官评定、僵硬指数、K值、pH、挥发性盐基氮(TVB-N)、细菌总数等6个方面综合测定斑点叉尾鮰在4℃、10℃和20℃保藏中的鲜度变化,并比较不同评价方法的适用性。结果显示,随着保藏温度水平的升高,其鲜度下降逐渐加快。在20℃时很快达到全僵,并迅速出现解僵,而在4℃和10℃下相对较为缓慢。K值在20℃时上升较快,而在4℃和10℃下增加缓慢。斑点叉尾鮰肌肉的pH总体变化不是很明显。TVB-N水平的升高与细菌代谢有关,其值随着时间的延长而逐渐增大,可作为描述斑点叉尾鮰死后后期质量变化的一个主要分解指标,并与菌落总数之间显示出良好的相关性。总而言之,斑点叉尾鮰在常温保藏时(如20℃)鲜度下降较快,因此宰杀后的鱼体应迅速放在一个相对低温的环境中(如4℃)进行保藏。
The variations in sensory evaluation,rigor index,K value,pH value,TVB-N value and bacterial colony count in the muscle of channel catfish（Ictalurus punctatus） stored at 4 ℃,10 ℃ and 20 ℃ were monitored.The methods were also tested for their suitability to determine freshness quality of the muscle of this fish.The results showed that the freshness of channel catfish declined fast with the increase of temperature.The rigor-morties proceeded rapidly and the rigor resolution occurred soon at 20 ℃ compared with 10 ℃ or 4 ℃.K value increased quickly at 20 ℃,while it increased slowly at 4 ℃ or 10 ℃.The change of pH value of the muscle of channel catfish was not very obvious.Furthermore,TVB-N level increased as a result of bacterial metabolism,and the level also increased with time,which could be used as a main decomposition index of channel catfish during the late storage stage.TVB-N value was closely related to bacterial colony count.In a word,the freshness of channel catfish decreased quickly at regular temperatures（e.g.,20 ℃）,and therefore the fish should be stored at relatively low temperatures（e.g.,4 ℃） after killed alive.
出处
《食品研究与开发》
CAS
北大核心
2012年第5期187-191,共5页
Food Research and Development
基金
安徽省重大科技攻关专项(08010301078)
