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| 不同解冻方式对智利竹筴鱼船上冻品贮藏品质的影响 | |
| 引用本文： | 倪晓锋, 刘璘, 丁玉庭, 吕飞. 不同解冻方式对智利竹筴鱼船上冻品贮藏品质的影响[J]. 食品工业科技, 2013, (19): 313-315. DOI: 10.13386/j.issn1002-0306.2013.19.091 |
| 作者姓名： | 倪晓锋 刘璘 丁玉庭 吕飞 |
| 作者单位： | 1.浙江工业大学生物与环境工程学院 |
| 摘 要： | 以挥发性盐基氮（TVB-N）、三甲胺氮（TMA-N）、组胺以及硫代巴比妥酸（TBA）含量为指标,研究了不同解冻方式对智利竹筴鱼在-18℃下冻藏6个月品质的变化。结果表明,流水解冻相对于室温解冻和4℃解冻,在TBA和组胺含量上有显著性差异（p<0.05）,而室温解冻和4℃解冻在TVB-N,TMA-N,TBA和组胺上组间差异不显著（p>0.05）。结果表明,4℃解冻对于鱼体品质变化的控制较为理想。 |
| 关 键 词： | 解冻方式 智利竹筴鱼 品质变化 |
| 收稿时间： | 2013-03-20 |
Effect of different thawing process on the quality of Chilean jack mackerel (Trachurus murphyi) during on-board frozen storage |
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| NI Xiao-feng, LIU Lin, DING Yu-ting, LV Fei. Effect of different thawing process on the quality of Chilean jack mackerel (Trachurus murphyi) during on-board frozen storage[J]. Science and Technology of Food Industry, 2013, (19): 313-315. DOI: 10.13386/j.issn1002-0306.2013.19.091 | |
| Authors: | NI Xiao-feng LIU Lin DING Yu-ting LV Fei |
| Affiliation: | 1.College of Biological and Environmental Engineering, Zhejiang University of Technology |
| Abstract: | Different thawing process on the quality changes of fresh Chilean jack mackerel during frozen storage over 6 months at-18℃ was studied by measuring total volatile basic nitrogen (TVB-N) , trimethylamine nitrogen (TMA-N) , thiobarbituric acid (TBA) and histamine, respectively.The results indicated that the values of TBA and histamine from water thawing process were significantly higher than that of room temperature and 4℃ thawing process (p < 0.05) , the values of TVB-N、TMA-N、TBA and histamine between room temperature and 4℃ thawing process were not significantly different (p > 0.05) .Based on the results, 4℃ thawing process was ideal for fish quality changes controlling. |
| Keywords: | thawing process Chilean jack mackerel quality changes |
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