| 卵形鲳鲹在冰藏过程中鲜度变化研究 |
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| 引用本文： | 黄卉, 李来好, 杨贤庆, 岑剑伟, 郝淑贤, 戚勃, 李莎. 卵形鲳鲹在冰藏过程中鲜度变化研究[J]. 食品工业科技, 2011, (12): 421-423. DOI: 10.13386/j.issn1002-0306.2011.12.013 |
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| 作者姓名： | 黄卉 李来好 杨贤庆 岑剑伟 郝淑贤 戚勃 李莎 |
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| 作者单位： | 1.中国水产科学研究院南海水产研究所国家水产品加工技术研发中心农业部水产品加工重点实验室 |
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| 基金项目： | 中央级公益性科研院所基本科研业务费专项资金项目(2009TS14) |
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| 摘 要： | 研究了卵形鲳鲹在冰藏过程中的鲜度变化。采用挥发性盐基氮（TVB-N）值、K值、Ca2+-ATPase活性、硫代巴比妥酸（TBA）值、菌落总数作为鲜度指标,研究其在冰藏过程中随时间的变化趋势。结果表明,以上指标皆与冰藏时间有很好的相关性,综合分析以上指标可得到卵形鲳鲹在冰藏过程中的鲜度变化。结合各鲜度指标,在冰藏5d内卵形鲳鲹处于一级鲜度范围,其TVB-N小于20mg/100g,K值小于20%,Ca2+-ATPase活性大于2.4μmolPi/mgprot/h,TBA值小于0.40mg/100g;15d后卵形鲳鲹TVB-N值大于30mg/100g,K值大于40%,Ca2+-ATPase活性小于1.0μmolPi/mgprot/h,TBA值大于0.55mg/100g,菌落总数小于106CFU/g,冰藏卵形鲳鲹的货架期为14～15d。
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| 关 键 词： | 卵形鲳鲹 冰藏 鲜度变化 |
Changes of freshness of Trachinotus ovatus during iced storage |
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| HUANG Hui,LI Lai-hao,YANG Xian-qing,CEN Jian-wei,HAO Shu-xian,QI Bo,LI Sha. Changes of freshness of Trachinotus ovatus during iced storage[J]. Science and Technology of Food Industry, 2011, 0(12): 421-423. DOI: 10.13386/j.issn1002-0306.2011.12.013 |
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| Authors: | HUANG Hui LI Lai-hao YANG Xian-qing CEN Jian-wei HAO Shu-xian QI Bo LI Sha |
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| Affiliation: | HUANG Hui,LI Lai-hao,YANG Xian-qing,CEN Jian-wei,HAO Shu-xian,QI Bo,LI Sha (South China Sea Fishery Research Institute,China Academy of Fishery Science,National R&D Center for Aquatic Product Processing,Key Laboratory of Aquatic Product Processing,Ministry of Agriculture,Guangzhou 510300,China) |
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| Abstract: | Changes of freshness of Trachinotus ovatus during iced storage was studied. TVB-N,K value,Ca2+-ATPase activity,TBA value and aerobic bacterial count were used as freshness indexes. The results showed that all freshness indexes were related to the storage time. The freshness of Trachinotus ovatus would obtain by comprehensive analyzing the freshness indexes. Trachinotus ovatus was still in the first level freshness after five days storage. The TVB-N value and K value were less than 20mg/100g and 20% respecti... |
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| Keywords: | Trachinotus ovatus iced storage freshness change |
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