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当前位置: 首页 > 文章 > 微冻保鲜方法对带鱼品质及组织结构的影响 食品科学 2016,37 (18) 290-297
Position: Home > Articles > Effect of Superchilling on the Quality and Muscle Tissue Structure of Trichiurus haumela FOOD SCIENCE 2016,37 (18) 290-297

微冻保鲜方法对带鱼品质及组织结构的影响

作  者：
胡玥;杨水兵;余海霞;李钰金;李珊;胡亚芹
单  位：
中国海洋大学食品科学与工程学院;浙江大学食品与营养系;浙江大学舟山海洋研究中心
关键词：
带鱼;微冻;品质;感官评价;组织结构
摘  要：
以舟山东海带鱼为原料,分别于冷藏(4℃)、微冻贮藏(-3℃)和冻藏(-18℃)3种低温条件下,研究贮藏30 d内带鱼的pH值、电导率、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、硫代巴比妥酸(thiobarbituric acid,TBA)、盐溶性蛋白含量、Ca~(2+)-ATPase活性等理化指标变化,结合带鱼感官评价,比较微冻保鲜方法与其他2种不同低温保鲜方式对带鱼品质的影响,并观察其肌肉微观组织结构变化。结果表明:随着贮藏时间的延长,3种低温保鲜方式下带鱼的pH值呈现先下降后上升的趋势;电导率、TBA值、TVB-N值都随贮藏时间的延长而逐渐升高;盐溶性蛋白含量、Ca~(2+)-ATPase活性和感官评分都随着贮藏时间的延长呈现下降趋势,其中冻藏方式下带鱼品质保持较好,其次为微冻保鲜,冷藏条件下带鱼品质下降最快。观察其肌肉微观组织发现,短期贮藏以微冻组样品细胞完整性最好,而长期贮藏时冻藏方法维持其结构完整效果最好。
译  名：
Effect of Superchilling on the Quality and Muscle Tissue Structure of Trichiurus haumela
作  者：
HU Yue;YANG Shuibing;YU Haixia;LI Yujin;LI Shan;HU Yaqin;Zhejiang Key Laboratory for Agro-food Processing, Fuli Institute of Food Science, Department of Food Science and Nutrition,Zhejiang University;Ocean Research Center of Zhoushan, Zhejiang University;College of Food Science and Engineering, Ocean University of China;Ocean Food Nutrition Research Institute of Shandong Taixiang Group;
关键词：
Trichiurus haumela;;superchilling;;quality;;sensory attribute;;muscle tissue structure
摘  要：
The effects of superchilling and two other low-temperature treatments on the quality of Trichiurus haumeladuring a storage period of 30 days were comparatively investigated. T. haumela was stored at 4,-3 and-18 ℃, respectively. During storage, physicochemical properties such as pH value, conductivity, thiobarbituric acid(TBA), total volatile basic nitrogen(TVB-N), salt soluble protein content and Ca~(2+)-ATPase activity were determined as well as sensory attributes. Then, we observed the microstructure changes of Trichiurus haumela muscle tissue. The results showed that with the extension of storage time, the pH value decreased first and then increased; conductivity, TBA and TVB-N progressively increased, while salt soluble protein content, Ca~(2+)-ATPase activity and sensory attribute decreased gradually. The results indicated that of the three low-temperature preservation methods,-18 ℃ was the best for maintaining the quality of T. haumela, followed by-3 ℃. The quality of T. haumela decreased most quickly at 4 ℃. Microstructure observations showed that cell integrity was best maintained upon short-term storage at-3 ℃ while-18 ℃ was more beneficial in the case of long-term storage.

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