| 冰温结合冰点调节剂保鲜对鲤鱼肉糜贮存期间品质特性的影响 |
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| 引用本文： | 何雪莹,孔保华,刘骞,李沛军. 冰温结合冰点调节剂保鲜对鲤鱼肉糜贮存期间品质特性的影响[J]. 食品科学, 2012, 33(12): 309-312. DOI: 10.7506/spkx1002-6630-201212064 |
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| 作者姓名： | 何雪莹 孔保华 刘骞 李沛军 |
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| 作者单位： | 东北农业大学食品学院 |
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| 基金项目： | 东北农业大学创新团队项目(CXZ011);高等学校博士学科点专项科研基金项目(20102325110011) |
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| 摘 要： | 研究鲤鱼肉在－1℃冰温、－3℃、－3℃添加冰点调节剂、以及－18℃冷冻贮藏对鱼肉品质特性的影响。测定在不同贮藏条件下鲤鱼肉菌落总数、硫代巴比妥酸值、挥发性盐基氮和亮度值的变化。结果表明：添加冰点调节剂，并使鱼肉的冰点温度由－1℃降低至－3℃，在该温度下贮藏鲤鱼肉，菌落总数、TRBAS值和挥发性盐基氮含量显著低于－1℃冰温贮藏和－3℃贮藏的鱼肉(P ＜0.05)。说明冰点调节剂可以降低鱼肉的冰点，并能有效地抑制微生物的生长，对保持鱼肉品质特性、延长保质期具有良好的效果。
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| 关 键 词： | 鲤鱼 冰点调节 贮藏 品质特性 |
Effect of Regulated Superchilling on Quality Characteristics of Common Carp during Storage |
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| HE Xue-ying,KONG Bao-hua,LIU Qian,LI Pei-jun. Effect of Regulated Superchilling on Quality Characteristics of Common Carp during Storage[J]. Food Science, 2012, 33(12): 309-312. DOI: 10.7506/spkx1002-6630-201212064 |
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| Authors: | HE Xue-ying KONG Bao-hua LIU Qian LI Pei-jun |
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| Affiliation: | (College of Food Science, Northeast Agricultural University, Harbin 150030, China) |
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| Abstract: | The effects of different storage conditions(-1,-3 or-3 ℃ coupled with freezing point modulator,and-18 ℃) on quality characteristics of common carp during storage were investigated.Under different storage conditions,the changes in total bacterial count,thiobarbituric acid value(TBARS) and brightness were determined.When the freezing temperature of-1 ℃ was adjusted to-3 ℃ by adding freezing point modulator,total bacterial count,brightness,TRBAS value and volatile basic nitrogen content revealed a slow increase up to a level that exhibited a significant decrease when compared to storage at-1 and-3 ℃(P < 0.05).Therefore,the freezing point of common carp can be regulated by the modulator,and microbial growth can be inhibited during regulated freezing storage thus prolonging the shelf life. |
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| Keywords: | carp regulated superchilling storage quality |
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