鲫鱼在冷藏和微冻贮藏下品质变化的研究

以感官品质、pH、硫代巴比妥酸（TBA）、总挥发性盐基氮（TVB-N）和鲜度指标K值、细菌总数为指标,研究鲫鱼在冷藏（4℃）和微冻（-3℃）贮藏中品质的变化规律。结果表明,鲫鱼在4℃和-3℃贮藏条件下,分别在第8d和第24d达到感官品质接受上限。4℃条件下第14d TBA值为1.29mg/100g,-3℃贮藏条件下第30d TBA值为1.58mg/100g。4℃条件下贮藏8d TVB-N值为18.76mg/100g,-3℃贮藏24d TVB-N值为18.52mg/100g。4℃贮藏8d和-3℃贮藏24d的鲫鱼K值分别为56.7%和53.2%。4℃贮藏12d细菌总数为7.02lg cfu/g,3℃贮藏30d为5.78lg cfu/g。综合各指标变化,4℃和-3℃条件下鲫鱼的货架期分别为8d和24d,与冷藏相比,微冻能明显的延长鲫鱼的货架期。 

Study on the quality changes of Carassius Auratus during storage between refrigeration and partial freezing

Sensory assessment, pH, 2-thiobarbituric acid value (TBA) , volatile basic nitrogen (TVB-N) , K value and aerobic plate count were used as the assessment standards for the sake of studying the quality change of Crucian which were stored by the way of refrigeration (4℃) and partial freezing (-3℃) .Results showed that the sensory assessment had reached the upper limit after 8d and 24d stored at 4℃ and-3℃ respectively.The TBA value stored at 4℃ on the 14th day was 1.29mg/100g, however it was 1.58mg/100g at-3℃ on the 30th day.The TVB-N value stored for 8days at 4℃ was 18.76mg/100g, meanwhile, it reached 18.52mg/100g when stored at-3℃ at 24th day.At 4℃ stored for 8d and-3℃ stored for 24d, the K value were 56.7% and 53.2% separately.The aerobic plate count of Crucian stored for 12d at 4℃ was 7.02lg cfu/g, at-3℃ on the 30th day it reached 5.78lg cfu/g.Talking all indicators of changes, the shelf life were 8d and 24d respectively at 4℃ and-3℃ condition.Compared with refrigeration, the partial freezing conditions would increase the shelf life obviously.