作　　者： (孙晓东）; (刘芳宏）; (刘敏）; (曾庆海）; (谭书明）;

机构地区： 贵州大学酿酒与食品工程学院,贵阳550025

出　　处： 《食品工业》 2017年第9期82-86,共5页

摘　　要： 为了能够更好地给黄花鱼等提供更科学的储存条件的依据,减缓黄花鱼的腐败变质的速度,能够使其保持更好的品质。以新鲜黄花鱼为原料,每隔1 d进行取样检测,研究其在4℃冷藏过程中的品质变化,包括在冷藏期间含氮物质的变化、脂肪的变化、持水力、pH、挥发性盐基氮等生理生化变化,采用平板计数法分析其中的菌落总数,并对其进行感官评定。试验结果表明,冷藏组和对照组黄花鱼中挥发性盐基氮的含量均逐渐上升而持水力逐渐下降。pH的变化呈现先下降后上升的趋势。黄花鱼在放置过程中油脂逐渐水解或氧化而变质,使中性脂肪分解为游离脂肪酸使得酸价显著升高。冷藏过程中黄花鱼的菌落总数是逐渐上升的,而其感官评分逐渐下降。对鱼类在冷藏过程中的生理生化变化进行研究,可以为鱼类的保鲜方法提供指标变化趋势及研究数据,也可以为今后鱼类保鲜技术的研究提供参考。 In order to be able to get a yellow croaker, it provided more scientific basis for the storage conditions, the speed of slow down the deterioration of the yellow croaker, which were able to keep the better quality. The quality changes of the yellow croaker included changes of nitrogen compounds, fatness, water holding capacity, pH and the physiological and biochemical changes of volatile basic nitrogen, the role of microorganisms per day in the process of cold storage is studied as the main content in this paper. The test results show that, at 4 ℃ and under the condition of normal temperature, the content of total volatile basic nitrogen is rising and the water holding capacity of yellow croaker shows a downward trend. The changes ofpH are a trend of rise first then fall. The oxidation or hydrolysis of fat in yellow croaker causes the neutral fat decomposition to free fatty acid. Therefore the acid value increases. The total number of colonies are gradually rising, while the sensory score decreases gradually. Study on the physiological and biochemical changes of yellow croaker in the process of cold storage can provide the index trend and research data for fresh fish, and also is a reference for future research on fish preservation technology.

关 键 词： 黄花鱼 冷藏 品质变化