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将经过前处理的松浦镜鲤分别于0℃条件下冰藏和冷藏,通过感官评定、菌落总数和理化指标的分析,评价2种贮藏条件对松浦镜鲤品质的影响。结果表明:贮藏到第18天时,冷藏(0℃)条件下松浦镜鲤的菌落总数、挥发性盐基氮的质量分数w(TVB-N)、鲜度指标K、电导率、汁液流失率分别为5.89×106 cfu/g、27.93mg/100g、88.85%、1 374.00μS/cm和8.91%,而此时冰藏条件下分别为3.80×104 cfu/g、19.51mg/100g、77.62%、1 197.30μS/cm和7.19%。0℃冷藏到第15天时感官品质已不可接受,此时的感官评分为8.33;冰藏到第21天时,感官评分为7.50,有明显的氨臭味,感官品质已不可接受。综合各指标,冰藏(0℃)和冷藏(0℃)条件下,松浦镜鲤的贮藏期分别为18和12d。虽然冷藏和冰藏的贮藏温度均为0℃,但由于冰藏过程中冰的加入,0℃冰藏的贮藏效果优于0℃冷藏。
The pretreated pine mirror carp was frozen and stored at 0 ℃, respectively. The sensory evaluation, the total number of colonies and the analysis of physical and chemical indexes were used to evaluate the effects of two storage conditions on the quality of the carp. The results showed that the total number of colonies, the mass fraction of volatile basic nitrogen (TVB-N), the freshness index K, the conductivity and the rate of juice loss in the pine carp at cold storage (0 ℃) Were 5.89 × 106 cfu / g, 27.93mg / 100g, 88.85%, 1 374.00μS / cm and 8.91%, respectively, while the ice conditions were 3.80 × 104 cfu / g, 19.51mg / 100g, 77.62% 197.30 μS / cm and 7.19%. The sensory quality was unacceptable at 0 ° C until day 15, at which point the sensory rating was 8.33. At 21 days, the sensory score was 7.50, with pronounced ammonia odor and sensory quality unacceptable. According to the comprehensive indexes, the storage period of the pine carp was 18 and 12 days respectively under the condition of 0 ℃ and 0 ℃. Although the storage temperature of both cold storage and ice storage is 0 ℃, the storage effect of 0 ℃ ice storage is better than that of 0 ℃ storage due to the addition of ice in the ice storage process.