CAJ | 학술논문

以冷鲜去皮草鱼整片、鱼块、鱼薄片为研究对象，研究冷藏期间不同切割方式的草鱼制品的理化性质变化，探析切割方式对冷鲜草鱼制品理化性质的影响。研究结果表明，随着冷藏时间的延长，不同制品的水分含量下降，脂肪含量上升，而蛋白含量基本不变，挥发性盐基氮（TVBN）、硫代巴比妥酸值（TBA）呈增加趋势，短时间的冷藏可增加鱼肉中游离性鲜味氨基酸的含量。方差分析结果表明，不同切割方式对冷鲜草鱼制品的水分、蛋白、 TBA 值含量变化影响差异显著（P ＜0.05）。
이랭선거피초어정편、어괴、어박편위연구대상，연구랭장기간불동절할방식적초어제품적이화성질변화，탐석절할방식대랭선초어제품이화성질적영향。연구결과표명，수착랭장시간적연장，불동제품적수분함량하강，지방함량상승，이단백함량기본불변，휘발성염기담（TVBN）、류대파비타산치（TBA）정증가추세，단시간적랭장가증가어육중유리성선미안기산적함량。방차분석결과표명，불동절할방식대랭선초어제품적수분、단백、 TBA 치함량변화영향차이현저（P ＜0.05）。
In this paper, we studied the changes of physiochemical properties in different cutting products including the whole piece of chilled grass carp, fish cuboid and flakes during the storage .We want to know the influence of cutting way on the physiochemical properties of the chilled grass carp products .The results showed that water content decreased , the fat content increased and the protein content was essentially the same .Volatile basic nitrogen (TVBN) and thiobarbituric acid values (TBA) showed an increasing trend.The content of essential free amino acids of umami taste increased after short storage time.ANOVA indicated that the effect of cutting damage on water , protein content and the TBA values ware significant different (P <0.05).