摘要
为改进虹鳟原鱼产品的冷链运输及低温贮藏技术,开展了虹鳟鱼柳冰盐混合法微冻保鲜运输与贮藏试验,并以色度、挥发性盐基氮(TVB-N)含量和菌落总数为主要评价指标,评价了不同氯化钠添加比例(质量分数分别为3%、5%、7%)的冰盐制冷剂的运输保鲜效果,以及运输后在(-3.0±0.5)℃条件下微冻贮藏的虹鳟鱼柳品质变化情况。试验结果显示:(1)在8.0~19.0℃气温条件下,经24 h运输,7%氯化钠添加组样品符合国标一级产品标准,其色度相关指标L(亮度值)、a(红度值)、b(黄度值)分别为46.19、14.60、13.65,箱内平均温度(-1.70℃)和菌落总数(3.26 lg CFU/g)均显著低于其他组(P<0.05),TVB-N含量(11.70 mg/100 g)显著低于对照组和5%氯化钠添加组(P<0.05)。(2)当贮藏至第12天,微冻贮藏组的样品仍能够达到国标一级产品标准,其色度相关指标L、a、b分别为47.65、15.47、17.45,TVB-N含量(15.13 mg/100g)和菌落总数(4.45lgCFU/g)均显著低于对照组(0.0℃贮藏组)(P<0.05)。试验表明,在进行虹鳟鱼柳运输时,以氯化钠质量分数为7%的冰盐混合物作为制冷媒介保鲜效果较好;采用-3.0℃微冻贮藏方式可使虹鳟鱼柳保鲜期达到15 d以上,其保鲜效果优于0.0℃冰温贮藏方式。
To improve the cold-chain transportation and low-temperature storage of rainbow trout raw products,this study investigated the effects of superchilled preservation technology using the ice-salt mixing method on the transportation and storage of rainbow trout fillets.Chromaticity,total volatile basic nitrogen(TVB-N)content,and total bacterial colony count were used as the main evaluation indicators.The preservation effects of ice-salt refrigerants with different sodium chloride mass fractions(3%,5%,and 7%)during transportation were evaluated,as well as the quality changes of rainbow trout fillets superchilled and stored at(-3.0±0.5)℃after transportation.The results showed that:(1)Under transportation temperature ranging from 8.0~19.0℃,the samples in the 7%sodium chloride group still met the national standard for first-grade products after 24 hours.The chromaticity-related indicators,namely L(lightness value),a(redness value),and b(yellowness value)were 46.19,14.60,and 13.65,respectively.The average internal temperature of the box(-1.70℃)and the total number of colonies(3.26 lgCFU/g)were significantly lower than those in the other groups(P<0.05),and the TVB-N content(11.70 mg/100 g)was significantly lower than that in the control group and the 5%sodium chloride addition group(P<0.05).(2)On the 12th day of storage,the samples in the superchilled storage group still met the national standard for first-grade products.The chromaticity values L,a,and b were 47.65,15.47 and 17.45,respectively.The TVB-N content(15.13 mg/100 g),and total bacterial count(4.45 lgCFU/g)were significantly lower than those in the control group stored at 0.0℃(P<0.05).These results indicate that using an ice-salt mixture with 7%mass fraction of sodium chloride as the cooling medium to transport rainbow trout fillets has better preservation effects.Adopting the superchilled storage method at-3.0℃can extend the preservation period of rainbow trout fillets to over 15 days,with better preservation effects than storage at 0.0℃.
作者
原辉
郝丽峰
李毅
武旭
YUAN Hui;HAO Lifeng;LI Yi;WU Xu(Department of Scientific Research Management,Shanxi Agricultural University,Taiyuan 030031,China)
出处
《水产科技情报》
2025年第6期355-360,共6页
Fisheries Science & Technology Information
基金
山西省农业科技创新研究课题(YCX2020211)。
关键词
虹鳟
微冻保鲜
冰藏
效果
鱼柳
rainbow trout
superchilled preservation
ice-salt storage
preservation effect
fish fillet
