鮰鱼肉冷藏过程中新鲜度变化

Study on the changes of freshness of Ictalurus punctatus meat during cold storage

中文关键词:  斑点叉尾鮰  冷藏  新鲜度  理化性质  皮尔森相关性

英文关键词:Ictalurus punctatus  refrigeration  freshness  physical and chemical properties  Pearson correlation

中文摘要:

      目的 研究4℃冷藏条件下斑点叉尾鮰鱼的新鲜度变化, 揭示新鲜度变化规律与各项评价指标之间的关系。方法 通过感官评价、质构、菌落总数、pH、总挥发性盐基氮(total volatile basic nitrogen, TVB-N)含量、总巯基含量、Ca2+-ATP酶活性、颜色、聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate polyacrylamide gel electrophoresis, SDS-PAGE)等指标, 探究4℃冷藏条件下斑点叉尾鮰鱼的新鲜度变化, 研究反映鮰鱼新鲜度的关键指标, 确定鮰鱼的冷藏保藏期。结果 随着冷藏时间的延长, 鮰鱼肉的感官评分、硬度、总巯基含量、Ca2+-ATP酶活性下降, 菌落总数、TVB-N含量上升, pH先下降后上升, 弹性和总色差(ΔE*)先上升后下降。电泳结果表明, 在冷藏期间肌球蛋白降解明显。根据皮尔森相关性分析结果, 菌落总数与b*和pH的变化相似, 弹性与总色差的趋势相关。结论 斑点叉尾鮰鱼在冷藏期间品质逐渐劣变, 新鲜度下降。综合各项指标, 斑点叉尾鮰鱼在4℃冷藏2 d内, 新鲜度和品质保持较好。本研究可为斑点叉尾鮰鱼的冷藏保鲜提供参考。

英文摘要:

      Objective To study the changes of freshness of Ictalurus punctatus meat at 4℃, and reveal the relationship between the change rule of freshness and various evaluation indexes. Methods Sensory evaluation, texture, total bacterial count, pH, total volatile basic nitrogen total volatile basic nitrogen (TVB-N), Ca2+-ATPase activity, colour, polyacrylamide gel electrophoresis sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and other indicators were used to explore the changes of the freshness of Ictalurus punctatus meat at 4℃, which reflected the its freshness. Results With the extension of storage time, the sensory score, hardness, total sulfhydryl content and Ca2+-ATPase activity decreased, the total number of colonies and TVB-N content increased, the pH decreased first and then increased, and the elasticity and total colour difference (ΔE*) increased first and then decreased. SDS-PAGE results showed that myosin degraded obviously during cold storage. According to Pearson correlation analysis, the total number of colonies was similar to the changes of b* and pH, and the elasticity was coordinated with the trend of total color difference. Conclusion The quality of Ictalurus punctatus gradually deteriorates and its freshness decreases during cold storage. According to the comprehensive indexes, the freshness and quality of Ictalurus punctatus are kept well within 2 days at 4℃. This study can provide reference for cold storage of Ictalurus punctatus.