卢 亭,邱继善,徐玲萍,周 俊,何计龙.不同保鲜技术对大黄鱼品质的影响[J].食品安全质量检测学报,2021,12(23):9198-9202
不同保鲜技术对大黄鱼品质的影响
Effects of different preservation techniques on the quality of Pseudosciaena crocea
投稿时间:2021-08-09  修订日期:2021-12-02
DOI:
中文关键词:  大黄鱼  真空包装  复配保鲜剂  品质特性  脂质特性
英文关键词:Pseudoshian crocea  vacuum packaging  compound preservative  quality characteristics  lipid properties
基金项目:台州市科技计划项目(20ny05)
作者单位
卢 亭 台州市食品检验检测中心 
邱继善 台州市食品检验检测中心 
徐玲萍 台州市食品检验检测中心 
周 俊 台州市食品检验检测中心 
何计龙 椒江区市场监督管理局 
AuthorInstitution
LU Ting Taizhou Food Inspection and Testing Center 
QIU Ji-Shan Taizhou Food Inspection and Testing Center 
XU Ling-Ping Taizhou Food Inspection and Testing Center 
ZHOU Jun Taizhou Food Inspection and Testing Center 
He Ji-Long Jiaojiang District Market Supervision and Administration Bureau 
摘要点击次数: 146
全文下载次数: 180
中文摘要:
      目的 研究不同保鲜技术对大黄鱼贮藏过程中品质特性变化的影响。方法 将5种不同保鲜技术处理后的大黄鱼置于0 ℃冷库中贮藏23 d, 通过检测总挥发性盐基氮(total volatile base nitrogen, TVB-N)、质构、离心损失、氨含量、荧光化合物含量的变化, 全面分析不同保鲜技术和贮藏时间对大黄鱼品质特性变化的影响。结果 5种保鲜技术处理过的大黄鱼其TVB-N、离心损失、氨、荧光化合物含量均随贮藏时间的延长而增大; 23 d后, 真空包装和复配保鲜剂处理的TVB-N含量分别为24.78、22.70 mg/100 g, 氨含量分别为8.83、14.23 mg/100 g, 荧光比率分别为2.56、1.92, 显著低于其它保鲜方式(P<0.05); 5种保鲜技术处理过的大黄鱼其硬度、弹性值都随着贮藏时间的延长而呈下降趋势; 和其他保鲜技术相比, 真空包装和复配保鲜剂处理的大黄鱼弹性和硬度无显著性差异(P>0.05)。结论 采用复配保鲜剂处理和真空处理的大黄鱼品质较佳, 推荐货架期为6~9 d。
英文摘要:
      Objective To study the effects of different preservation techniques on the quality characteristics of Pseudosciaena crocea. Methods The Pseudoshian crocea treated with 5 kinds of different preservation technologies was stored in 0 ℃ cold storage for 23 d. The effects of different preservation technologies and storage time on the quality characteristics of Pseudoshian crocea were comprehensively analyzed by detecting the changes of total volatile base nitrogen (TVB-N), texture, centrifugal loss, ammonia content and fluorescent compound content. Results The content of TVB-N, centrifugal loss, ammonia and fluorescent compounds increased with the extension of storage time; after 23 d, the TVB-N content of vacuum packaging and compound preservative treatment were 24.78 and 22.70 mg/100 g, respectively, the ammonia content were 8.83 and 14.23 mg/100 g, respectively, and the fluorescence ratio was 2.56 and 1.92 respectively, which were significantly lower than those in other preservation methods (P<0.05); the hardness and elasticity of Pseudosciaena crocea treated with 5 kinds of preservation techniques decreased with the extension of storage time. Compared with other fresh-keeping techniques, the elasticity and hardness of Pseudosciaena crocea treated with vacuum packaging and compound preservative had no significant difference (P>0.05). Conclusion The quality of large yellow croaker treated with compound preservative and vacuum treatment is better, and the recommended shelf life is 6?9 day.
查看全文  查看/发表评论  下载PDF阅读器