两种贮藏温度对鲤鱼肉感官品质影响的差异性分析

以淡水鲤鱼为研究对象,研究两种贮藏温度对鲤鱼肉感官品质的影响。采用色差、电子鼻与质构并结合感官评定分析,探讨鲤鱼肉在冰温贮藏（-2℃）与冷藏（4℃）的两种贮藏温度条件下感官品质变化的差异。结果表明:-2℃下鲤鱼的感官分值明显优于4℃,前者在贮藏12 d时感官评分仍保持在18分以上,新鲜度良好,后者则在第8 d后迅速降至13分,失去其食用与商业价值;两组贮藏温度下的鱼肉颜色与贮藏时间显著相关,其中-2℃的鱼肉样品颜色变化更为缓慢;电子鼻分析结果得出,Linear Discriminant Analysis（LDA）分析较Principal Component Analysis（PCA）分析能更好反映冰温和冷藏条件下鲤鱼肉挥发性物质的变化情况;冰温和冷藏条件下样品的弹性指标与贮藏天数均显著相关（p<0.05）,说明贮藏时间对鱼肉的弹性影响较大。综合来看,-2℃贮藏的鱼肉在感官品质,色泽与挥发性成分的变化上优于4℃,在鱼肉硬度与弹性变化上,-2℃的样品变化更为平缓;在粘聚性,胶着度与咀嚼度方面,-2℃与4℃的差别较小。 

Difference analysis on sensory quality of Carp during two storage temperatures

The effects of two different storage temperatures on sensory quality of carp were studied.The detecting techniques,such as,color difference meter,electronic nose,texture analyzer and sensory evaluation,were used to investigate the difference on sensory quality of carp block during ice storage(-2 ℃) and cold storage( 4 ℃).The results showed that,the sensory score of carp under-2 ℃ was significantly higher than that under 4 ℃.The sensory scores of carp under-2 ℃ were more than 18 point at the 12 th days of storage,and the carp block was still fresh.However,the carp sensory scores under 4 ℃ decreased to 13 point after the 8th day,and it had lost the edible insect and commercial value.In the aspect of color changing of carp,the color difference values which under-2 ℃and 4 ℃ were all significantly correlated with storage time,and the carp color under-2 ℃ changed slower than that under 4 ℃.The results of electronic nose detecting showed that,Linear Discriminant Analysis( LDA) was better than Principal Component Analysis( PCA) for characterizing the volatile compounds changing of carp during ice storage and cold storage. The springiness indexes of carp were all significantly correlated with the storage days under the two storage temperatures( p < 0.05),and this indicated that,the storage time had great influence on springiness of carp. Overall,on the side of sensory quality,color difference analysis and volatile components changing,the carp blocks under- 2 ℃ were better than that under 4 ℃. For the indexes of hardness and springiness,the variation trend of carp blocks under- 2 ℃ were more gentle. However,the differences of the cohesiveness,gumminess and chewiness between-2 ℃ and 4 ℃ were small.