摘要
目的 研究不同贮藏温度和时间对方斑东风螺腹足肌肉品质、感官指标和菌落总数的影响。方法 运用石蜡切片、苏木精-伊红染色及感官评价、微生物平板计数法,对其肌肉的组织结构、感官变化和菌落总数进行测定分析。结果 方斑东风螺的腹足肌肉组织结构在0℃下损害最小,其次是4℃,–18℃的损害最大。3种贮藏温度(0、4、–18℃)下肌肉的气味、色泽、组织形态及质地等均呈现下降趋势,且温度越高,下降速度越快。肌肉组织内部的微生物在4℃下增殖速率显著高于0℃和–18℃。综上所述,方斑东风螺肌肉的最适贮藏温度是0℃,贮藏时间不宜超过7 d;如需长期保存,则推荐冻藏。结论 本研究可为监控方斑东风螺产品贮藏过程中的品质变化提供参考,也可为贝类食品的生产、运输以及家庭贮藏提供理论指导。
Objective To investigate the effects of different storage temperatures and times on the muscle quality,sensory index and total number of bacterial colonies of Babylonia areolata.Methods The paraffin sectioning,hematoxylin-eosin staining,sensory evaluation and microbial plate counting method were employed to compare and analyze its tissue structure,sensory score and total number of bacterial colonies.Results The abdominal muscle tissue structure of Babylonia areolat was least damaged at 0℃,followed by 4℃,and the damage was greatest at–18℃.The odor,color,tissue morphology and texture of muscles showed a decreasing trend at 3 kinds of storage temperatures(0,4,–18℃),and the higher the temperature,the faster the decrease.The proliferation rate of microorganisms inside muscle tissue was significantly higher at 4℃ than at 0℃ and–18℃.In summary,the optimal storage temperature for the muscle of Babylonia areolat was 0℃,and the storage time should not exceed 7 d.If long-term storage was required,frozen storage was recommended.Conclution This research can provide a reference for monitoring the quality changes of the products of Babylonia areolata during storage,and also offer theoretical guidance for the production,transportation and home storage of shellfish food.
作者
李兆英
李楠
杨苗苗
LI Zhao-Ying;LI Nan;YANG Miao-Miao(College of Biology,Food and Chemistry,Shaanxi Xueqian Normal University,Xi’an 710100,China)
出处
《食品安全质量检测学报》
2025年第20期79-85,共7页
Journal of Food Safety and Quality
基金
陕西省科技计划项目(2024NC-YBXM-136)
西安市科技计划项目(23NYGG0035)。
关键词
方斑东风螺
低温
肌肉
组织结构
感官指标
菌落总数
Babylonia areolate
low temperature
muscle
tissue structure
sensory index
plate count
