不同贮藏温度对鱼肉嫩度和菌落总数的影响研究

以鲈鱼鱼肉为材料,分析不同贮藏温度对鱼肉嫩度和菌落总数的影响。采用感官品质、pH值和色泽为指标评价鱼肉嫩度,利用菌落计数器测定菌落总数。结果显示:鱼肉感官品质随贮藏温度升高呈下降趋势,贮藏温度越低鱼肉食品感官品质下降的速度就越慢;(-1.5±0.5)℃时鱼肉的pH值整体变化最小,符合一级鲜肉的评判标准,说明该贮藏温度对于鱼肉嫩度保持有利;温度越低且保持在一定范围内时,鱼肉的保鲜性能相比温度高的情况更好;贮藏温度越高,鱼肉中的微生物整体生长速率越快。

Effects of Different Storage Temperature on Tenderness and Total Number of Bacterial Colonies of Fish

The effects of different storage temperature on fish tenderness and total number of bacterial colonies of fish meat were analyzed.The tenderness of fish meat was evaluated by sensory quality,pH and color measurement,and the total number of colonies was measured by colony counter.The results showed that the sensory quality of fish meat decreased with the increase of storage temperature,and the lower the storage temperature,the slower the decline of sensory quality of fish food.The pH value of fish meat as a whole changed the least at(-1.5±0.5)℃,which met the evaluation standard of first-grade fresh meat,indicating that(-1.5±0.5)℃was favorable for fish meat tenderness.When the temperature was lower and kept within a certain range,the fresh-keeping performance of fish meat was better than that at higher temperature.Microorganism in fish growed faster at higher storage temperature.