摘要
以养殖大黄鱼为研究对象,以感官特性、色差、持水力、质构、K值、挥发性盐基氮(Total volatile basic nitrogen,TVB-N值)、硫代巴比妥酸(Thiobarbituric acid value,TBA值)为评价指标,研究在冻藏120d镀冰衣、真空包装和无包装对养殖大黄鱼品质的影响。结果表明:随着冻藏时间的延长养殖大黄鱼的感官综合评分、质构、持水力均逐渐降低,3种包装处理下养殖大黄鱼TVB-N值,TBA值均随时间延长而增加,K值与TVB-N变化一致。与镀冰衣组和无包装组相比,真空包装下的养殖大黄鱼TVB-N值、TBA值和K值增加较缓慢。综合各指标变化,冻藏条件下真空包装有利于保持养殖大黄鱼较好新鲜度及冻藏品质。
The sensory characteristics,color difference,water holding capacity,texture,K value,total volatile basic nitrogen(TVB-N value),thiobarbituric acid(TBA value)were used as evaluation indexes.The effects of 3 packaging treatments on the quality of cultured Pseudosciaena crocea during 120 dof frozen storage were studied.The results showed that the sensory comprehensive score,texture and water holding capacity of cultured Pseudosciaena crocea decreased gradually with the prolongation of frozen storage time.The TVB-N and TBA values of cultured Pseudosciaena croceaincreased with time under three packaging treatments.The results of K value analysis were consistent with those of TVB-N.Compared with the ice-coated group and the unpackaged group,the TVB-N,TBA and K values of cultured Pseudosciaena crocea under vacuum packaging increased slowly.According to the changes of various indicators,vacuum packaging under frozen storage conditions is conducive to maintaining better freshness and frozen storage quality of cultured Pseudosciaena crocea,and the results of this study can provide data support and reference basis for the quality preservation of cultured Pseudosciaena crocea.
作者
张艳霞
谢成民
周纷
王锡昌
ZHANG Yan-xia;XIE Cheng-min;ZHOU Fen;WANG Xi-chang(College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China;The High School Affiliated to Fudan University Qingpu Campus, Shanghai 201700, China)
出处
《食品与机械》
北大核心
2019年第8期121-126,160,共7页
Food and Machinery
基金
福建省海洋经济发展补助资金项目(编号:2019hj05)
关键词
大黄鱼
冻藏
包装
品质
Pseudosciaena crocea
frozen storage
packaging
quality
