CAJ | 학술논문

为了延长鲳鱼的货架期,该文研究了冷藏、冰温贮藏和臭氧水处理后冰温贮藏下鲳鱼品质的变化.根据鲳鱼的冻结曲线,得到鲳鱼的冰点为?1.2℃.通过测定鲳鱼感官、菌落总数(APC)、挥发性盐基氮(TVB-N)、硫代巴比妥酸(TBA)、三甲胺(TMA)、pH值以及K值等指标,结果表明:冷藏条件下、鲳鱼块的货架期为6 d,从第2天开始感官得分显著低于与冰温贮藏组和臭氧水冰温贮藏组,冷藏组的APC、TVB-N、TBA、K值的变化速率均显著(P<0.05)高于冰温贮藏组和臭氧水冰温贮藏组;冰温贮藏与臭氧水冰温贮藏的TVB-N、TBA、TMA等指标在14 d以后才急剧增加,货架期较冷藏分别延长了10和11 d;与冰温贮藏组相比臭氧水处理后冰温贮藏能够通过减少鲳鱼块的初始微生物数量,延长货架期,而对 TVB-N、TBA、TMA、pH 值等指标没有显著影响(P>0.05).冰温贮藏能够有效抑制微生物的活动以及各种酶的活性,显著提升水产品的品质,延长货架期,而臭氧水处理对鲳鱼块的前处理则具有一定的辅助作用.研究结果为鲳鱼的贮藏保鲜提供了理论参考.
위료연장창어적화가기,해문연구료랭장、빙온저장화취양수처리후빙온저장하창어품질적변화.근거창어적동결곡선,득도창어적빙점위?1.2℃.통과측정창어감관、균락총수(APC)、휘발성염기담(TVB-N)、류대파비타산(TBA)、삼갑알(TMA)、pH치이급K치등지표,결과표명:랭장조건하、창어괴적화가기위6 d,종제2천개시감관득분현저저우여빙온저장조화취양수빙온저장조,랭장조적APC、TVB-N、TBA、K치적변화속솔균현저(P<0.05)고우빙온저장조화취양수빙온저장조;빙온저장여취양수빙온저장적TVB-N、TBA、TMA등지표재14 d이후재급극증가,화가기교랭장분별연장료10화11 d;여빙온저장조상비취양수처리후빙온저장능구통과감소창어괴적초시미생물수량,연장화가기,이대 TVB-N、TBA、TMA、pH 치등지표몰유현저영향(P>0.05).빙온저장능구유효억제미생물적활동이급각충매적활성,현저제승수산품적품질,연장화가기,이취양수처리대창어괴적전처리칙구유일정적보조작용.연구결과위창어적저장보선제공료이론삼고.
The aim of this study was to evaluate the impact of normal cold store, super-chilling and super-chilling combined with ozone water on the quality of pomfret fillets, to prolong the shelf-life. Based on the freezing curve, the freezing point of the pomfret was?1.2 .℃ Therefore the temperature of the storage of super-chilling was set at?0.6℃ and the temperature fluctuation of refrigerator was less than ±0.5℃ measured by thermocouple multi-point temperature collection instrument. The concentration of ozone water was measured 1.8mg/L by iodimetry. The sensory evaluation, the aerobic plate count(APC), total volatile basis nitrogen(TVB-N), thiobarbituric acid(TBA), trimethylamine(TMA), pH value and the value of K were determined. The results showed that the shelf-life of the pomfret fillets was 6 days under the normal cold store and the score of the sensory evaluation of the pomfret fillets was rather lower than that under the other treatments, from the 2nd day (P<0.05). The rate of change of APC, TVB-N, TBA, and values of K of the samples under normal cold store were significantly higher than those under the other treatments. The TVB-N, TBA, and TMA of the samples treated with super-chilling and super-chilling combined with ozone water significantly increased after the 14th day, and the shelf-life was increased to 10 days and 11 days, respectively. Compared with the storage of super-chilling the initiative aerobic plate counts could be reduced by dealing with super-chilling combined with ozone water, therefore the shelf-life of the pomfret fillets could be prolonged, while the TVB-N, TBA, TMA and pH value had no difference from those by only super-chilling (P>0.05). Super-chilling could restrain the change of APC and the enzyme activity and had a remarkable effect on prolonging the shelf-life of pomfret fillets. During the storage , super-chilling combined with ozone water had no significantly effect on micoorganism and the enzyme activity, even reducing the rate of lipid oxidation. Compared with TMA and TBA, the value of K could better reflect the freshness of pomfret fillet at the beginning of storage. Super-chilling combined with ozone water has an auxiliary function on the pre-processing with low operation cost. The results will offer theory reference to the storage of pomfrets.