作 者：
王丹;赵前程;李智博;谢智芬;汪秋宽;刘俊荣;常亚青
摘 要：
以鲜活黄海胆Glyptocidaris crenulari为原料,采用工厂化加工工艺流程生产鲜黄海胆,研究其在4℃(普通冷藏)、4℃(冰水)和-1℃(超冷)贮藏条件下的细菌总数(TVC)、挥发性盐基氮(TVB-N)、过氧化值(TBARS)和pH值的变化。结果表明:海胆在-1℃条件下可贮藏24 d,细菌总数、挥发性盐基氮、过氧化值和pH值分别为4.6 lg(cfu/g)、285 mg/kg、12.3 mg/kg和6.58;在4℃(冰水)条件下可贮藏16 d,细菌总数、挥发性盐基氮、过氧化值和pH值分别为4.7 lg(cfu/g)、280 mg/kg、17.1 mg/kg和6.82;在4℃条件下可贮藏6 d,细菌总数、挥发性盐基氮、过氧化值和pH值分别为4.7 lg(cfu/g)、275 mg/kg、17.4 mg/kg和6.74。可见,-1℃下贮藏可以明显延长鲜黄海胆的保质期,同时有效抑制不饱和脂肪酸氧化。过氧化值和挥发性盐基氮也可以作为鲜黄海胆鲜度质量的重要指标。
译 名：
Effect of different storage conditions on freshness of sea urchin
作 者：
WANG Dan1,ZHAO Qian-cheng1,LI Zhi-bo1,XIE Zhi-fen1,WANG Qiu-kuan1,LIU Jun-rong1,CHANG Ya-qing2(1.The Key Open Laboratory of Fishery Product Processing and Utilization of Liaoning Province,Dalian Ocean University,Dalian 116023,China;2.Key Laboratory of Mariculture,Agriculture Ministry,PRC,Dalian Ocean University,Dalian 116023,China)
关键词：
sea urchin;storage condition;freshness
摘 要：
Changes in total viable bacterial counts(TVC),total volatile basic nitrogen(TVB-N),thiobarbituric acid reactive substances(TBARS) and pH value were studied in fresh sea urchin stored at 4 ℃(chilled),4 ℃(ice water),and-1 ℃(superchilled).The results showed that the sea urchin stored at-1 ℃(superchilled) had the extended 24 days shelf life and the TVC value of 4.6 lg(cfu/g),TVB-N of 285 mg/kg,TBARS of 12.3 mg/kg and pH 6.58.The sea urchin stored at 4 ℃(ice water) was stored for 16 days,and had the TVC of 4.7 lg(cfu/g),TVB-N 280 mg/kg,TBARS 17.1 mg/kg and pH 6.82,while the sea urchin stored at 4 ℃(common refrigeration) was only stored for 6 days,and had TVC of 4.7 lg(cfu/g),TVB-N 275 mg/kg,TBARS 17.4 mg/kg and pH 6.74,indicating that the freshness of the sea urchin was maintained and the oxidation of polyunsaturated fatty acids was inhibited at-1 ℃(superchilled) via the indicators such as TVB-N and TBARS.
