冰温保鲜和冷藏保鲜对生食大西洋鲑品质影响的比较研究

Comparative research on the effect of controlled freezing-point storage preservation and cold storage preservation on the quality of raw Salmo salar

中文关键词:  大西洋鲑  冰温保鲜  冷藏  品质  货架期

英文关键词:Salmo salar  controlled freezing-point storage  cold storage  quality  shelf-life

中文摘要:

      目的 探讨冰温保鲜和冷藏保鲜对生食大西洋鲑品质变化的影响。方法 将大西洋鲑分别置于?1.8 ℃冰温条件和4.0 ℃冷藏条件下贮藏, 测定菌落总数、pH值、挥发性盐基氮(total volatile basic nitrogen, TVB-N)值、色差值、K值和感官评分, 通过这一系列评价指标, 综合分析大西洋鲑在冰温保鲜条件和冷藏保鲜条件下品质变化的不同。结果 随着贮藏时间的延长, 2组的菌落总数值、TVB-N值、K值均呈上升趋势, pH值在冰温保鲜条件和冷藏保鲜条件下变化趋势相近, 色差值在2个保鲜条件下波动变化没有明显差异, 感官评分在2个不同温度条件下总体均呈现下降趋势。在冷藏保鲜条件下, 生食大西洋鲑的货架期为2 d; 在冰温保鲜条件下, 生食大西洋鲑的货架期为5 d。结论 冰温保鲜方式可将生食大西洋鲑的货架期延长3 d, 与冷藏保鲜方式相比, 冰温保鲜方式在大西洋鲑的贮藏过程中体现了良好的保鲜效果。

英文摘要:

      Objective To investigate the effects of controlled freezing-point storage preservation and cold storage preservation on the quality of raw Salmo salar. Methods The Salmo salar were stored under controlled freezing-point storage conditions at ?1.8 ℃ and cold storage conditions at 4.0 ℃ respectively, and the total number of bacterial colonies, pH value, total volatile basic nitrogen (TVB-N) value, color, K value and sensory score were determined. Through these series of evaluation indicators, the differences in quality changes of Salmo salar under controlled freezing-point storage preservation conditions and cold storage preservation conditions were analyzed. Results With the extension of storage time, the total number of colonies, TVB-N value and K value of the 2 groups all showed an increasing trend, and the pH value had a similar change trend under the condition of controlled freezing-point storage preservation and cold storage preservation. The color values had no significant difference fluctuated under the 2 preservation conditions. The sensory score showed a decreasing trend under 2 different temperature conditions. Under the condition of cold storage preservation and controlled freezing-point storage preservation, the shelf-life of raw Salmo salar was 2 d and 5 d, respectively. Conclusion The shelf life of raw Salmo salar could be prolonged by 3 d by the controlled freezing-point storage preservation method. Compared with the cold storage preservation method, the controlled freezing-point storage preservation method shows a good preservation effect in the storage process of the Salmo salar.