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当前位置: 首页 > 文章 > 4℃冷藏条件下长丰鲢尸僵过程中的品质变化规律 肉类研究 2016,30 (5) 20-24
Position: Home > Articles > Postmortem Changes of Changfeng Silver Carp during Storage at 4 ℃ MEAT RESEARCH 2016,30 (5) 20-24

4℃冷藏条件下长丰鲢尸僵过程中的品质变化规律

作  者：
刘晓畅;蒋妍;申松;罗永康
单  位：
中国农业大学食品科学与营养工程学院
关键词：
长丰鲢;尸僵;冷藏;品质;鲜度
摘  要：
为了解冷藏条件下长丰鲢在尸僵过程中的品质变化规律,分别测定宰杀后长丰鲢在4℃贮藏条件下72 h内的品质指标(质构、三磷酸腺苷(adenosine-5’-triphosphate,ATP)关联物含量、pH值、蒸煮损失和离心损失)。结果表明:鱼体的硬度和咀嚼性在死后24 h达到最大值,弹性和内聚性随时间的延长而下降;ATP含量在2 h时显著上升,肌苷酸(inosine-5’-monophosphate,IMP)含量在4 h时达到较大值,并在4~36 h内保持缓慢增高,肌苷(inosine,HxR)和次黄嘌呤(hypoxanthine,Hx)含量分别在48 h和72 h时显著增加,K值在72 h贮藏过程中一直上升,并在36 h内保持在20%的高鲜度范围内;pH值在24 h达到最小值,且pH值与硬度之间存在较好的相关性(r=-0.807);离心损失和蒸煮损失在12 h达到最大值,之后显著下降。
译  名：
Postmortem Changes of Changfeng Silver Carp during Storage at 4 ℃
作  者：
LIU Xiaochang;JIANG Yan;SHEN Song;LUO Yongkang;College of Food Science and Nutritional Engineering, China Agricultural University;
关键词：
Changfeng silver carp;;rigor mortis;;chilled storage;;quality;;freshness
摘  要：
In order to investigate the postmortem changes of Changfeng silver carp during chilled storage, quality indicators(texture, adenosine-5'-triphosphate(ATP) related compounds, pH value, cooking loss and centrifugation loss) during storage at 4 ℃ within 72 h postmortem were determined. Hardness and chewiness reached the maximum level at 24 h, while springiness and cohesiveness declined with time. ATP content increased signifi cantly at 2 h after slaughter. Inosine-5'-monophosphate(IMP) reached its peak at 4 h postmortem and maintained this level during 4–36 h, meanwhile, inosine(HxR) and hypoxanthine(Hx) increased signifi cantly at 48 h and 72 h, respectively. The K-value increased throughout the storage time and stayed below 20% within 36 h. The lowest p H value occurred at 24 h, and a high correlation between pH value and hardness was found(r =- 0.807). Both centrifugation loss and cooking loss reached their peaks at 12 h, and decrease signifi cantly thereafter.

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