冰温保鲜条件下牙鲆的鲜度及质构变化

Studies on the texture and rheological properties of Paralichthys olivaceus under controlled freezing point storage

中文关键词: 牙鲆  组织构造  破断强度  冰温  鲜度

英文关键词: Paralichthys olivaceus  Tissue structure  Rupture strength  Controlled freezing point  Freshness

中文摘要:

      研究牙鲆在冰温贮藏条件下鱼肉的鲜度指标（pH值、K值、TVB-N、细菌总数）和质构特征参数（感官评定、组织构造、破断强度等）的变化，并与冷藏样品的相应变化进行了比较分析。结果表明，随着贮藏时间的延长，菌落总数、K值和TVB-N上升，pH值则先下降后上升，冷藏后期样品pH值上升较快且很高；至货架期终点时破断强度呈减小趋势，组织结构逐渐劣化。与冷藏样品相比，冰温贮藏条件能更有效地抑制牙鲆鱼体内微生物的作用，延长牙鲆的贮藏期。

英文摘要:

      We observed the changes of the pH, K value, TVB-N, total number of bacteria, sensory score, tissue structure, and rupture strength of Paralichthys olivaceus under the controlled freezing point storage, and also compared with the samples under refrigerated conditions. In the course of storage, the total number of bacteria, K value and TVB-N increased, while pH decreased first then increased and speeded up with the increasing temperature. At the end of the shelf life, the rupture strength decreased and the tissue structure deteriorated. Compared with the refrigerated samples, the controlled freezing point storage effectively inhibited the production of microorganisms, thus extended the storage time of P. Olivaceus.