摘要
为了考察乌鳢肌肉在C组(4℃冷却)、S组(-2℃微冻)、CT组(4℃冷却+10℃)与ST组(-2℃微冻+10℃)贮藏时的品质变化,该文测定了乌鳢肌肉的菌落总数、挥发性盐基氮(total volatile base nitrogen,TVB-N)、pH值、硫代巴比妥酸(thiobarbituric acid,TBA)值、持水性(water holding capacity,WHC)、肌原纤维蛋白含量、K值等指标,结合质构、色泽分析、感官评价与微观结构探究了4种贮藏条件下乌鳢品质的变化。结果显示,随着贮藏时间的延长,菌落总数、TVB-N值、K值、TBA值与b^(*)值都呈现上升趋势,上升速度为CT组>ST组>C组>S组。贮藏期间,乌鳢肌肉的持水性、L^(*)值、a^(*)值、肌原纤维蛋白的含量、弹性、凝聚性与回复性皆呈下降趋势,硬度、胶黏性与咀嚼性在贮藏前期上升而后持续下降,微冻条件下的持水性总体低于冷却条件,但在质构、色泽方面优于冷却贮藏。综合各项指标,微冻贮藏(S组)比冷却贮藏(C组)的乌鳢品质保持效果更佳,贮藏期限延长了6~9 d;在置于10℃后,先微冻贮藏处理(ST组)比先冷却贮藏处理(CT组)效果略好一些,延长了1 d左右。
To investigate the quality changes of Channa argus muscle during storage in group C(4℃chilling storage),group S(-2℃superchilling storage),group CT(4℃chilling storage+10℃),and group ST(-2℃superchilling storage+10℃),by measuring total viable count,total volatile base nitrogen(TVB-N),pH,thiobarbituric acid(TBA),water holding capacity(WHC),myofibrillar protein content,K value,and combined with texture profile analysis,color,sensory evaluation and microstructure.With the change of storage time,the TVC,TVB-N,K value,TBA,and b^(*)value all showed an increasing trend,and the increase rate was in CT>ST>C>S.During the storage period,the WHC,L^(*)value,a^(*)value,myofibrillar protein content,springiness,cohesiveness and resilience of Channa argus muscle showed a decreasing trend,while the hardness,gumminess and chewiness increased in the first period of storage and then continued to decrease.The WHC of the superchilling conditions was generally lower than those of the chilling conditions.However,they were superior to the chilling storage in terms of texture and color.In summary,superchilling storage(Group S)was more effective than chilling storage(Group C)in maintaining the quality of Channa argus,and the storage period was prolonged by 6-9 days.After being placed at 10℃,the superchilling storage treatment(Group ST)was slightly better than the chilling storage treatment(Group CT),with a prolongation of about 1 day.
作者
成谦益
包建强
李雪艳
郑稳
庄文静
吕思盈
CHENG Qianyi;BAO Jianqiang;LI Xueyan;ZHENG Wen;ZHUANG Wenjing;LYU Siying(College of Food Science,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center for Processing and Storage of Aquatic Products,Shanghai 201306,China;Laboratory of Quality and Safety Risk Assessment of Aquatic Products Storage and Preservation,Ministry of Agriculture(Shanghai),Shanghai 201306,China)
出处
《食品与发酵工业》
北大核心
2025年第18期243-252,共10页
Food and Fermentation Industries
基金
水产动物遗传育种中心上海市协同创新中心项目(ZF1206)
上海市科委工程中心建设项目(11DZ2280300)。
关键词
乌鳢
冷却
微冻
品质变化
断链
Channa argus
chilling storage
superchilling storage
quality change
cold-chain breakage
