3种保鲜方法对鲐鱼贮藏期间鲜度的影响

被引：23

作者：

郑振霄 ^{[1
]}

周聃 ^{[1
]}

冯俊丽 ^{[1
,2
]}

金仁耀 ^{[1
,2
]}

王宏海 ^{[1
,2
]}

戴志远 ^{[1
,2
]}

机构：

[1] 浙江工商大学水产品加工研究所

[2] 浙江省水产品加工技术研究联合重点实验室

来源：

中国食品学报 | 2016年 / 01期

关键词：

鲐鱼; 冷海水保鲜; 冻藏保鲜; 鲜度;

D O I：

10.16429/j.1009-7848.2016.01.025

中图分类号：

TS254.4 [水产食品加工与保藏];

学科分类号：

摘要：

以鲐鱼为对象,通过感官评价、理化检测和微生物检测的方法,研究了冷海水保鲜(T1)、冻藏保鲜(T2)和冷海水预处理24 h再冻藏(T3)对鲐鱼贮藏期间鲜度的影响。结果表明:T1样品的微生物指标、挥发性盐基氮(TVB-N)、K值在第11天已超过安全限量,T2和T3在贮藏末期仍保持新鲜;T1的硫代巴比妥酸(TBARS)值显著(P<0.05)低于T2和T3;在鲜度指标中,K值与鲜度相关性高于p H值和组胺;相对于T1和T2,T3具有较低的TVB-N、K值、组胺和菌落总数。先冷海水预处理24 h再冻藏的保鲜效果优于单独冷海水或单独冻藏的保鲜效果。

引用

页码：181 / 187

页数：7

共 15 条

[1] 水产利用化学[M]. 中国农业出版社[日]鸿巢章二, 1994
[2] Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy ( Engraulis encrasicholus ) during chilled storage[J] . Abdelkader Bensid,Yilmaz Ucar,Badis Bendeddouche,Fatih ?zogul.Food Chemistry . 2014
[3] Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice
Okpala, Charles Odilichukwu R.
Choo, Wee Sim
Dykes, Gary A.
[J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 55 (01) : 110 - 116
[4] Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp ( Aristichthys nobilis ) heads during ice storage[J] . Hui Hong,Yongkang Luo,Zhongyun Zhou,Yulong Bao,Han Lu,Huixing Shen.Food Chemistry . 2013 (2-3)
[5] HISTAMINE PRODUCTION AND BACTERIAL GROWTH IN MACKEREL (PNEUMATOPHORUS JAPONICUS) DURING STORAGE
Jiang, Qian-Qian
Dai, Zhi-Yuan
Zhou, Tao
Wu, Jia-Jia
Bu, Jun-Zhi
Zheng, Ting-Lu
[J]. JOURNAL OF FOOD BIOCHEMISTRY, 2013, 37 (02) : 246 - 253
[6] Fillet colour correlates with biochemical status in Australasian snapper ( Pagrus auratus ) during storage in refrigerated seawater[J] . Nicholas P.L. Tuckey,Leonard G. Forgan,Alistair R. Jerrett.Aquaculture . 2012
[7] Chilled storage of golden gray mullet (Liza aurata)
Bahmani, Z. -A.
Rezai, M.
Hosseini, S. V.
Regenstein, J. M.
Boehme, K.
Alishahi, A.
Yadollahi, F.
[J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2011, 44 (09) : 1894 - 1900
[8] Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice
Erkan, Nuray
Oezden, Oezkan
[J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2008, 43 (09) : 1549 - 1559
[9] Effect of edible coatings on the quality of frozen fish fillets[J] . LWT - Food Science and Technology . 2008 (4)
[10] Biogenic and volatile amine-related qualities of three popular fish species sold at Kuwait fish markets[J] . Alfred K. Anderson.Food Chemistry . 2007 (2)

← 1 2 →