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当前位置: 首页 > 文章 > 冰温结合保鲜剂贮藏对牙鲆鲜度和质构的影响 渔业现代化 2011,38 (2) 63-67
Position: Home > Articles > Effect of the super-chilling compound preservatives on freshness and texture changes of olive flounder Fishery Modernization 2011,38 (2) 63-67

冰温结合保鲜剂贮藏对牙鲆鲜度和质构的影响

作  者：
李辉;高昕;刘莲风;杨博峰;韩芳;许加超
单  位：
中国海洋大学食品科学与工程学院
关键词：
褐牙鲆;冰温;保鲜剂;鲜度;组织构造
摘  要：
研究了冰温结合复合配方保鲜剂贮藏技术对褐牙鲆(Paralichthys olivaceus)鲜度和质构特征参数变化的影响,同时与单一冰温贮藏样品的相应变化进行了比较和分析。结果表明:冰温结合保鲜剂贮藏方法能够显著延缓牙鲆鱼肉样品细菌总数、K值、TVB-N和pH值等的增加速度;随着贮藏时间的延长,样品组织结构、破断强度和感官指标等的变化均呈现减缓趋势;与单一冰温贮藏条件的样品相比,冰温结合保鲜剂样品的货架期能有效延长10 d左右,达到最佳保鲜效果。
译  名：
Effect of the super-chilling compound preservatives on freshness and texture changes of olive flounder
作  者：
LI Hui,GAO Xin,LIU Lian-feng,YANG Bo-feng,HAN Fang,XU Jia-chao (College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China)
关键词：
olive flounder,Paralichthys olivaceus;super-chilling;preservatives;freshness;tissue structure
摘  要：
In the present study,we served the effects of super-chilling combined with preservatives on properties of olive flounder,Paralichthys olivaceus.Changes of pH value,K value,TVB-N,and total number of bacteria,combined with rheological properties(sensory scores,tissue structure,and rupture strength) of olive flounder were determined.The results showed that it is dramatically that the condition of super-chilling combined with preservatives could decrease the rising velocity of pH value,K value,TVB-N,and total number of bacteria.As the storage time extend,super-chilling combined with preservatives could more effectively inhibit texture changes than only during controlled freezing point,and also as the effects on rupture strength changes and sensory scores.Compared with the controlled freezing point,super-chilling combined with preservative can extend the shelf life of samples about 10 days.It is suggested that super-chilling combined with preservatives provide a promising technique for keeping freshness of olive flounder and extending the shelf life.

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