摘要
试验研究了草鱼的冻藏温度和品质之间的关系。将草鱼背部肉分为不作处理的对照组和镀冰衣组,将两组草鱼样品分别在-18、-25、-30℃3个温度下共贮藏165 d,每隔15 d测定草鱼肉营养成分。结果表明,冻藏前45 d内,2种处理下草鱼肉的TVB-N值、pH值和灰分的变化都不明显;-18℃冻藏的草鱼45 d后、-25和-30℃冻藏的草鱼60 d后TVB-N值增加,其中镀冰衣组比对照组的增加幅度小;在165 d冻藏时间内,pH值基本上稳定在6.62至6.81之间;粗脂含量基本上保持在一定的范围内,随着贮藏时间的延长略有降低。165 d冻藏结束时,-30℃冻藏的草鱼肉TVB-N值最低,灰分和pH值降低最少,前135 d内脂肪测定含量较高,贮藏效果最好。
The relationship between frozen storage temperature and quality of grass-carp was studied.The dorsal meat of grass-carp divided into control group without treatment and ice glazing group.Then,the samples of two groups were stored at-18℃,-25℃ and-30℃ for 165 days,and the nutritional components of grass-carp meat were determined every 15 days.The results indicated that within the first 45 days of frozen storage,there were no obvious changes in TVB-N value,pH value and ash of the grass-carp meat in both two groups;the grass-carp meat frozen stored at-18℃ for 45 days or frozen stored at-25℃ and-30℃ for 60 days,the TVB-N value of the grass-carp meat in both two groups all increased,in which the increase range of ice glazing group was less than that of control group;in the frozen storage period（165 days）,the pH value of grass-carp meat in both two groups basically stabilized between 6.62 to 6.81,content of crude fat mainly maintained in a certain range,but slightly decreased with the time went by;when the frozen storage period ended,the TVB-N value of grass-carp meat frozen at-30℃ was the lowest,and the ash and pH value of it decreased the least,the fat content of it was higher within the first 135 days,thus it had the best storage effect.
出处
《湖南农业科学》
2010年第11期102-104,共3页
Hunan Agricultural Sciences
基金
上海市教育委员会重点学科建设项目(J50704)
