摘要
研究流化冰预冷与冰温贮藏(-1.5℃)技术对新鲜鳕鱼片质量的影响。感官检验QDA(定量描述分析方法)数据的多元变量分析(ANOVA)用统计软件NCSS2000(NCSS,Utah,USA)实现。对QDA数据分析处理采用PCA(主要因素分析方法),由Uncrambler程序(Version9.5,CAMO Trondheim,Norway)完成。实验得出,流化冰预冷方法在一定程度上可以降低新鲜鳕鱼片冰温贮藏初期的TVN值。如果在生产中考虑到流化冰的卫生要求,这种处理方法可以抑制微生物的生长。流化冰处理组(A组)与对照组(B组)大多数感官特性不同。A组的质构特性随时间变化不是很大。但是对照组随贮藏时间延长,变得缺少汁液和不那么柔嫩。流化冰预冷方法一定程度上可以延长新鲜鳕鱼片从中性期到腐败期的过程。从感官特性可接受限判断,A组新鲜鳕鱼片货架期达17日。可以推论,用此法加工的新鲜鳕鱼片若配以适当的冰温冷链,可以满足长途运输的需求,且具有良好的食用品质。
The aim of this work is to analyze the influence of pre-cooling with slurry ice on quality of fresh cod fillets during further superchilled storage at -1.5℃.The analysis of variance（ANOVA） was carried out on the Quantitative Descriptive Analysis（QDA） data with the statistical program NCSS 2000（NCSS,Utah,USA）.Principal Component Analysis（PCA） was performed for QDA by the program Uncrambler（Version 9.5,CAMO Trondheim,Norway）.The experiment results show that during the early storage period,the pre-cooling reduced the rate of TVN formation in sample group A compared with in group B without any precooling method applied,and the pre-cooling method had effects on prohibition of bacteria growth if hygienic treatment with slurry ice was done.The texture attributes in group A did not change significantly with storage time,but group B gradually became less juicy and tender with storage time.The treatment with slurry ice and further chilled storage would postpone the process from neutral quality to spoilage.The shelf life of Group A reached 17 days from the view of sensory property.It appears that pre-cooling technique coupled with suitable superchilling cold-chain would meet a demand of long-distance transportation for fresh fish with good eating quality.
出处
《制冷学报》
CAS
CSCD
北大核心
2010年第2期48-52,共5页
Journal of Refrigeration
基金
辽宁省教育厅基金(2009A173)
2007年联合国大学冰岛渔业培训项目资助~~
关键词
食品包装与储藏
新鲜鳕鱼片
流化冰
预冷
冰温贮藏
感官
食用品质
Package and storage of food
Fresh cod（Gadus Morhua） fillets
Slurry ice
Pre-cooling
Superchilled storage
sensory
Eating quality.
