生食章鱼制品贮藏期间品质变化的研究

以生食章鱼制品为研究对象,以菌落总数(TVC)、挥发性盐基氮(TVB-N)、pH值、三甲胺(TMA)和感官评分等为评价指标,研究生食章鱼制品在不同温度(25,15,5,-5℃和-18℃)贮藏期间的品质变化情况。结果表明:①25,15℃和5℃组的TVC分别于4,11 d和80 d超过安全限值,TVB-N分别于5,15 d和81 d超过最高限度,并分别于5,15,80 d达到感官拒绝点;而-5和-18℃组各项指标变化较为缓慢,-5℃组感官品质最佳。②适当降低贮藏温度可有效抑制微生物的生长繁殖,延缓TVB-N和TMA的累积,维持产品的pH值和较好的感官品质,延长产品货架期;③综合考虑保鲜效果和能耗等因素:生食章鱼制品最佳贮藏温度为-5℃。

Studies on Quality Changes of Instant Octopus Products during Storage

Quality changes of instant octopus products at different storage temperatures were analyzed through biochemical and modern instruments analysis techniques. The TVC of instant octopus products at 25, 15 and 5 ℃ exceeded the limit of consumption on 4, 11 and 80 days, respectively. The TVB-N values exceeded the proposed acceptability limit of 30 mg N/100 g on 5, 15 and 81 days, respectively. According to the results of sensory analysis, the shelf lives(SL) at 25, 15 and 5 ℃, respectively, were 5, 15 and 80 days. Contrary to the TMA value, the pH value of all groups showed an overall decline during the storage, and the higher the storage temperature was, the more apparent the trend was. However, the TVC and TVB-N value at-5 and-18 ℃ remained lower than the limits up to 90 days of storage and the SL was far longer than 90 days. Therefore, lower storage temperature had a significant effect on maintaining quality and extending shelf life of instant octopus products. Taking all the facts into consideration, including energy consumption, the best storage temperature is-5 ℃.