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| 真空包装鲈鱼片在冷藏与微冻贮藏过程中的新鲜度评价 | |
| 引用本文： | 刘明爽,李婷婷,马 艳,陈 思,熊善柏,励建荣.真空包装鲈鱼片在冷藏与微冻贮藏过程中的新鲜度评价[J].食品科学,2016,37(2):210-213. |
| 作者姓名： | 刘明爽 李婷婷 马 艳 陈 思 熊善柏 励建荣 |
| 作者单位： | 1.渤海大学食品科学与工程学院，辽宁省食品安全重点实验室，辽宁 锦州 121013； 2.大连民族大学生命科学学院，辽宁 大连 116600；3.华中农业大学食品科学技术学院，湖北 武汉 430070 |
| 基金项目： | 国家自然科学基金青年科学基金项目（31301572）；“十二五”国家科技支撑计划项目 （2012BAD29B06）； 中国博士后科学基金项目（2014M552302）；高等学校博士学科点专项科研基金项目（优先发展领域） （20113326130001）；重庆市项目博士后资助项目（Xm2014041） |
| 摘 要： | 以淡水鲈鱼为对象，采用真空包装方法，研究鲈鱼片在冷藏（4 ℃）和微冻（－2 ℃）条件下的新鲜度变化情况。以菌落总数、pH值、挥发性盐基氮（total volatile basic nitrogen，TVB-N）值、K值为指标，结合电子鼻对冷藏和微冻鲈鱼片的气味进行检测，并对所获得信息进行主成分分析，综合评价其新鲜度。结果表明，随着贮藏时间的延长，不同温度贮藏的鲈鱼片其菌落总数和K值均呈上升趋势，温度越低，上升越慢；贮藏初期pH值呈先下降后升高的趋势；电子鼻分析结果与菌落总数、K值结果保持一致，能有效区分不同新鲜度的鲈鱼片。综合各指标变化，与冷藏相比，真空包装鲈鱼片微冻贮藏能保持较好新鲜度，货架期更长。 |
| 关 键 词： | 鲈鱼片 冷藏 微冻 新鲜度 |
Freshness Evaluation of Vacuum Packaged Perch Fillets during Refrigeration and Partial Freezing |
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| LIU Mingshuang,LI Tingting,MA Yan,CHEN Si,XIONG Shanbai,LI Jianrong.Freshness Evaluation of Vacuum Packaged Perch Fillets during Refrigeration and Partial Freezing[J].Food Science,2016,37(2):210-213. | |
| Authors: | LIU Mingshuang LI Tingting MA Yan CHEN Si XIONG Shanbai LI Jianrong |
| Affiliation: | 1. College of Food Science and Engineering, Liaoning Province Key Lab for Food Safety, Bohai University, Jinzhou 121013, China; 2. College of Life Science, Dalian Nationality of University, Dalian 116600, China; 3. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China |
| Abstract: | This study aimed to evaluate the freshness of fillets processed from live perch stored at refrigeration (4 ℃) and partial freezing (-2 ℃) with vacuum packaging. Changes in total viable counts (TVC), pH value, total volatile basic nitrogen (TVB-N) value, K value and sensory evaluation were measured. The volatile odor was determined by electronic nose (E-nose) and analyzed using principal component analysis (PCA). The results showed that the TVC and K value of perch fillets increased during storage, more slowly at the lower storage temperature. pH value appeared to have an ascending trend after an initial decline during the early storage stage. Meanwhile, the results of E-nose were consistent with TVC and K value, and therefore could be used to identify the freshness of perch fillets. Taking all these indicators into account, compared with refrigeration, storage of vacuum packaged perch fillets at partial freezing (-2 ℃) was an effective method to keep the freshness. |
| Keywords: | perch fillets refrigeration partial freezing freshness |
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