CAJ | 학술논문

为了解冷链物流过程中水产品品质与温度-时间的关联性，该文以冰鲜带鱼为研究对象，对其冷链物流过程进行模拟试验，对冷链物流各环节温度进行实时监测，并对冰鲜带鱼物流过程中冰的融化情况进行考察。同时通过感官评分、K 值、细菌总数、肠杆菌数、挥发性盐基氮（total volatile basic nitrogen, TVB-N）、三甲胺氮（trimethylamine nitrogen, TMA-N）、pH值及硫代巴比妥酸值（2-thiobarbituric acid，TBA）的检测，研究了冷链物流各环节冰鲜带鱼品质变化。结果表明，在20℃冷链断链流通条件下经搬运2 h及运输24 h后，泡沫箱内的碎冰融化较快，其融化成水的平均速度为56.54 mL/h，冰融化的体积约占总体积的25.79%；由于冰水浸泡，冰鲜带鱼感官品质下降较明显，腹部出现破裂，微生物数量急剧上升，达到5.64 lg (CFU/g)，约是同期2℃冷链流通组带鱼的13倍。由于模拟冷链物流过程中的搬运、运输、配送3个环节的断链是在20℃环境下，断链流通中的冰鲜带鱼K值、TVB-N、TMA-N等反映带鱼新鲜程度的理化指标均高于同期2℃冷链流通下的带鱼，且在随后4℃铺冰上销售的货架期比2℃冷链流通带鱼短2～3d。
위료해랭련물류과정중수산품품질여온도-시간적관련성，해문이빙선대어위연구대상，대기랭련물류과정진행모의시험，대랭련물류각배절온도진행실시감측，병대빙선대어물류과정중빙적융화정황진행고찰。동시통과감관평분、K 치、세균총수、장간균수、휘발성염기담（total volatile basic nitrogen, TVB-N）、삼갑알담（trimethylamine nitrogen, TMA-N）、pH치급류대파비타산치（2-thiobarbituric acid，TBA）적검측，연구료랭련물류각배절빙선대어품질변화。결과표명，재20℃랭련단련류통조건하경반운2 h급운수24 h후，포말상내적쇄빙융화교쾌，기융화성수적평균속도위56.54 mL/h，빙융화적체적약점총체적적25.79%；유우빙수침포，빙선대어감관품질하강교명현，복부출현파렬，미생물수량급극상승，체도5.64 lg (CFU/g)，약시동기2℃랭련류통조대어적13배。유우모의랭련물류과정중적반운、운수、배송3개배절적단련시재20℃배경하，단련류통중적빙선대어K치、TVB-N、TMA-N등반영대어신선정도적이화지표균고우동기2℃랭련류통하적대어，차재수후4℃포빙상소수적화가기비2℃랭련류통대어단2～3d。
The purpose of this paper is to study the effect of temperature-time fluctuations on the quality of fishery products in cold chain logistic by investigating the quality changes of hair-tail fish (Trichiurushaumela). A real-time monitoring of temperature and the melt rate of ice during the process was conducted instantly. To simulate the portage and transportation process, the trunks containing the control fish samples (lot I) were exposed in a condition of 20℃ for 2 h and then stored at 2℃ during the rest period of process, while the trunks of the experimental group (lot II) were exposed at 20℃ for 24 h. The quality changes of hair-tail fish were also investigated including sensory analysis, K value, total viable counts (TVC), Enterobacteriaceae counts, total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), pH and TBA values. It was found that the foam trunks could retard the growth of the inside temperature effectively, which rose only by 5℃ when the trunks were exposed at 20℃ for 24 h. The crushed ice was also helpful to maintain the temperature but the ice melted quickly. The average melting rate of ice in the trunks was 56.54 mL/h, and the volume proportion of melted water to total ice-water was about 25.79% after 24 h. An obvious decrease in sensory quality of fish samples was observed during the broken-off cold chain transportation, as the abdomen of the fish was bloated when the fish was immersed in the melted water. The K value of the two samples increased continually because of the degradation of ATP indicating the loss in freshness. Consequentially, the bacterial counts of lot II increased to 5.64 lg (CFU/g) after 24 h, one log cycle higher than that of the control samples. Significant differences of Enterobacteriaceae counts between lot I and lot II were also found in this study. The contents of TVB-N and TMA-N and the values of pH and TBA rose as the transportation period increased. There were significant differences of these quality indicators between the two fish samples generally after 24 h of transportation process. The TVB-N content of lot II was about 2.7 mg/100 g lower than that of lot I, and the TMA-N content of lot II was about 11 mg/100g lower at the end of process. pH value of lot II reached 7.8, while it maintained at around 7.3 in lot II. These results demonstrated that lot II was less spoiled than lot I. The lower TBA values of lot II in comparison with lot I indicating that the fish sample of lot II had a lower lipid-oxidation level. According to the quality limitation of Chinese National Standards, the selling shelf-life of fish on ice was cut-off by about 2-3 days if they were transported in a broken-off cold chain. This study revealed the effect of the broken-off of the cold chain on the quality and shelf-life of hair-tail fish, which indicated that the trunks of aquatic foods should be kept at low temperature as long as possible before on sale and the melted water should be drained away in time.