不同贮藏条件对高白鲑鱼片品质变化的影响

摘要

以感官特性、色差、质构、K值、pH、硫代巴比妥酸(TBA)值以及菌落总数(TVC)为评价参数,研究冷却保鲜(4℃)、冰藏保鲜(0℃)以及微冻保鲜(-3℃)对高白鲑鱼片贮藏期间品质变化的影响.结果表明:随着贮藏时间增加至第6d,各实验组的感官品质、色差和质构均逐渐降低,K值、TBA值和菌落总数均持续增加,且4℃实验组上升程度明显快于其他组(p＜0.05).综合分析不同指标的数据发现,微生物数量、K值和TBA值能够准确地反映出高白鲑鱼片的品质变化,同时也发现4℃和0℃贮藏条件下高品质保鲜期分别为1d和2d,而-3℃微冻能将一级鲜度延长至3d,有效维持良好鲜度品质.研究结果为高白鲑高品质保鲜提供数据支持和参考依据.%Changes in sensory value,color,texture,K value,pH,thiobarbituric acid (TBA) value and total viable count (TVC) were measured to evaluate the effects on the quality changes of Coregonus peled fillets during chilled(4 ℃),iced(0 ℃)and partial frozen(-3 ℃)storage.The results indicated that with the storage time increased to 6 days,the sensory scores,color andtexture of each experimental group were gradually declined,K value,TBA value and TVC were continuously increased,and the rise degree of the experimental group at 4 ℃ was significantly faster than the other groups(p ＜ 0.05).According to the analysis of different index data in this experiment,the quality changes of Coregonus peled fillets could be accurately reflected by total number of bacteria,K value and TBA value.Meanwhile,the research showed that the high quality preservation period were 1 day and 2 days under 0 ℃ and 4 ℃,respectively,while the first grade freshness could be extended to 4 days under-3 ℃,so it can effectively maintain the good freshness quality.The results provide data support and reference basis for the high quality preservation of Coregonus peled.