鱼类贮藏期间鲜度指标K值变化及鲜度评价

Study on freshness of fishes during different storage stage by the freshness quality index (K value)

中文关键词:  鱼类  鲜度  鲜度指标K值  高效液相色谱法

英文关键词:fishes  freshness  freshness quality index K value  high performance liquid chromatography

中文摘要:

      目的 研究鱼类肌肉在不同贮藏条件下的鲜度指标K值及鲜度变化情况。方法 鱼类肌肉在不同条件下贮藏, 肌肉中的ATP关联物用高氯酸溶液提取后用高效液相色谱进行检测, 通过公式计算出K值。结果 K值与鱼类的新鲜度变化趋势有较好的规律性, 随着贮藏时间延长K值增大, 温度越低变化越缓慢。在28~30 ℃条件下只能贮藏数小时, 4~5 ℃条件下可延长至5 d, ?2~0 ℃条件下贮藏大于15 d。结论 K值客观地反映了鱼类贮藏过程中的鲜度变化情况, 适合于作为鲜度的判定指标。

英文摘要:

      Objective To monitor the freshness quality index (K value) of fishes during different storage stage, in order to examine the changes in freshness. Methods ATP-related compounds of fishes which stored in different stage were extracted by perchloric acid and determined by high performance liquid chromatography (HPLC). Then the change of K value was calculated and monitored. Results K value showed a better regularity with the freshness of fishes, which increased with the storage time and changed more slowly when lower the temperature. In the condition of 28~30 ℃, the fishes stored only several hours, while in 4~5 ℃ and ?2~0 ℃, the storage time was 5 d and 15 d, respectively. Conclusion It is envisaged that K value reflect the fish freshness objectively and could be suitable as the freshness quality index of fishes during storage stage.