CAJ | 학술논문

为研究真空包装草鱼片在低温条件下的变化,将真空包装草鱼片分别于-18、0、4、10℃贮藏15 d,以贮藏期间K值(ATP分解指数)的变化来评价其化学变化.结果表明:在0、4、10℃下贮藏15 d后,草鱼肌纤维间的空隙变大,由于鱼肉内水的结晶,在-18℃下肌纤维间的空隙达到最大(约100 μm);随着贮藏时间的延长,鱼片的持水能力显著下降,-18℃下贮藏鱼片的持水能力最低,0、4℃贮藏鱼片的持水能力高于10℃贮藏鱼片；于较高温度(0、4、10℃)贮藏后,鱼肉的亮度值(L*)、红绿值(a*)和黄蓝值(b*)均较高,在-18℃低温贮藏后鱼肉的亮度值增加；随贮藏时间的延长,鱼片颜色(色差仪分析结果)趋向于红色值和黄色值增大；在-18℃贮藏15d后,鱼片仍然新鲜,但质构变差.
위연구진공포장초어편재저온조건하적변화,장진공포장초어편분별우-18、0、4、10℃저장15 d,이저장기간K치(ATP분해지수)적변화래평개기화학변화.결과표명:재0、4、10℃하저장15 d후,초어기섬유간적공극변대,유우어육내수적결정,재-18℃하기섬유간적공극체도최대(약100 μm);수착저장시간적연장,어편적지수능력현저하강,-18℃하저장어편적지수능력최저,0、4℃저장어편적지수능력고우10℃저장어편；우교고온도(0、4、10℃)저장후,어육적량도치(L*)、홍록치(a*)화황람치(b*)균교고,재-18℃저온저장후어육적량도치증가；수저장시간적연장,어편안색(색차의분석결과)추향우홍색치화황색치증대；재-18℃저장15d후,어편잉연신선,단질구변차.
This study was carried out to evaluate the microstructure,chemical and physical changes of vacuum-packed grass carp (Ctenopharyngodon idella) fillet stored in low temperature (- 18,0,4,10 ℃) during 15 d of storage.The chemical changes were demonstrated by significant increase of K-value during storage.Chilling temperature,higher temperature and longer storage time gave bigger spaces between the muscle fibers,while freezing temperature gave the biggest gapping due to ice crystallization between muscle fibers.Water holding capacity(WHC) was decreased significantly after storage with frozen fish having the smallest WHC.0 and 4 ℃ storage had higher WHC than 10 C storage.L*,a* and b* value were higher at higher temperature storage and longer storage time,indicating that the fish were lighter,more reddish and yellowish at the end of storage.Only fish stored in frozen temperature ( - 18 ℃) were considered still fresh until 15 d,but had poor texture quality.