作　　者： ; ; ; ; ; ; ;

机构地区： 中国水产科学研究院南海水产研究所

出　　处： 《食品工业科技》 2012年第23期330-334,437,共6页

摘　　要： 对四种咸鱼(三牙、带鱼、蓝圆!、马鲅)在20、4、-20℃贮藏条件下各个品质变化进行了研究。通过感官评价得到,在20℃的贮藏条件下,四种咸鱼的货架期分别为20、6、10、14d;在4℃贮藏条件下的货架期明显延长,分别为70、35、70、70d;而在-20℃条件下贮藏的样品货架期均大于4个月。结合感官评价,对20℃与4℃贮藏条件下货架期终点的指标值进行了准确的描述:带鱼和马鲅的咀嚼性为20～30gmm,蓝圆!的咀嚼性为30～40gmm,三牙的约为50gmm;TVBN值约为40～50mg/100g;TBA值与亚硝酸盐的含量在贮藏期间具有峰值,峰值出现在货架期的不同时期。 Quality changes of four different kinds of salted fish （ Otofithes ruber, Trichiurus haumela, Decapterus maruadsi, Eleutheronema tetradactylum）which stored at 20,4 and-20℃ were studied.According to the sensory evaluation,the shelf life at 20℃ for four salted fish was 20,6,10 and 14 days,while at 4℃ condition,the shelf life was much longer,which showed 70,35,70 and 70d respectively, and the shelf life was longer than 4 months in -20℃; condition.Combining with sensory evaluation, different quality index was accurately described at the end of shelf life at the 2000 and 4℃ storage condition ：the chewiness of Trichiurus haumela and Eleutheronema tetradactylum were 20-30gmm,Decapterus maruadsi＇ s was 30-40gmm, the Otolithes ruber＇ s was about 50gmm, the TVBN was 40-50mg/100g,a peak was appeared in the TBA and nitrite value during the two different storage conditions.

关 键 词： 咸鱼 贮藏条件 品质变化 感官评价 亚硝酸盐

领　　域： [轻工技术与工程] [轻工技术与工程]