大菱鲆冷藏过程中的鲜度变化与货架期

以感官、化学和微生物为指标，对大菱鲆(Scophthalmus maximus)在0(冰藏)、3、7℃和10℃贮藏过程中的鲜度变化和货架期进行研究，并探讨菌落总数、嗜冷菌、假单胞菌、产H2S 菌、TVB-N、TMA-N 与感官评价的一致性。结果表明，在0 、3 、7 、10℃贮藏过程中，大菱鲆较好品质期分别为433、197、93h 和68h， 货架期分别为602、362、165h 和116h。各温度较好品质期终点和货架期终点时菌落总数分别为(5.74 ± 0.31)、(6.99 ± 0.39)lg(CFU/g)，假单胞菌数分别为(5.48 ± 0.24)、(6.26 ± 0.71)lg(CFU/g)，TVB-N 均值分别为(15.66 ± 1.93)、(31.81 ± 1.94)mg/100g，TMA-N 均值分别为(2.73 ± 0.12)、(10.71 ± 0.81)mg/100g，各温度下较好品质期终点和货架期终点时各指标均值均无显著差异(P ＞ 0.05)，表明菌落总数、假单胞菌、TVB-N 和TMA-N 作为大菱鲆低温贮藏的鲜度指标与感官评价有较好的一致性。

Changes in Freshness Parameters and Shelf Life of Turbot(Scophthalmus maximus)during Cold Storage

Freshness change of turbot (Scophthalmus maximus) stored aerobically at 0 (in ice), 3, 7 or 10 ℃ was investigated by periodically determining sensory, chemical, and microbiological indices during storage. The identity among these indices in evaluating the shelf life of turbot was probed. Turbot samples stored at 0, 3, 7 and 10 ℃ showed better quality within 433, 197, 93.5 h and 68 h, respectively, and shelf lives of 602, 362, 165 h and 116 h. Averagely, total viable counts (TVC) at the ends of better-quality periods and shelf lives at the above storage temperatures were (5.74 ± 0.31) lg(CFU/g) and (6.99 ± 0.39) lg (CFU/g), Pseudomonas counts (5.48 ± 0.24), (6.26 ± 0.71) lg(CFU/g), total volatile base nitrogen (TVB-N) values (2.73 ± 0.12)% and (10.71± 0.81)%, and trimethylamine (TMA-N) values (2.73 ± 0.12)% and (10.45± 0.95)%, respectively. There were no significant differences (P > 0.05) among the above indices at the ends of better-quality periods and shelf lives at various temperatures. This means that all TVC, Pseudomonas count, TVB-N and TMA-N have good identity to sensory evaluation in indicating turbot shelf life as freshness parameters.