冷藏与微冻贮藏过程中鲟鱼肉品质变化

Changes in quality of sturgeon fillet during 4℃ and 3℃ partial freezing storage

中文关键词: 鲟鱼  微冻  品质变化  微观结构  贮藏期

英文关键词: Sturgeon  Partial freezing  Microstructure  Quality change  Storage life

中文摘要:

      为了比较鲟鱼(Acipenser sinensis)肉在4℃冷藏与3℃微冻过程中的品质变化，提供一种提高鲟鱼新鲜品质的贮藏方式，通过感官评分、菌落总数(TVC)、pH值、挥发性盐基氮值(TVB-N)、硫代巴比妥酸值(TBA)、质构、挥发性风味物质、水分分布状态与肌纤维微观结构等指标的测定，评价了2种温度贮藏对鲟鱼肉品质的影响。结果显示，随着贮藏时间的延长，2种低温保鲜方式下鲟鱼肉的自由水与结合水的比例、TVB-N、TBA和菌落总数均呈现上升趋势；质构指标硬度和弹性及感官评分均呈降低趋势；观察其微观结构发现，随着贮藏时间的延长，肌纤维之间出现黏连，肌节逐渐由清晰变为模糊，3℃贮藏后期表现尤为明显。综合各指标的变化规律，确定了4℃冷藏和3℃微冻条件下，鲟鱼肉的货架期分别为6 d和18 d。与冷藏相比，微冻可较好地保持鲟鱼肉品质，微生物对鲟鱼肉的腐败进程影响较小，而质构指标则是影响贮藏末期感官评分的最主要因素。

英文摘要:

      In this work, changes in the quality and storage life of sturgeon fillets were compared during 3℃ partial freezing storage and 4℃ storage in order to develop a method that will improve the storage quality of sturgeon fillets. Several indicators including sensory evaluation, total visible colonies (TVC), pH value, volatile base nitrogen value (TVB-N), thiobarbituric acid (TBA), texture, volatile substances, moisture distribution state, and microstructure changes of muscle fibers were studied and were later used to evaluate the effect of two temperature storages on the quality of sturgeon fillets. The results showed that the proportion of free water and combined water, TVB-N, TBA, and TVC of sturgeon fillets stored at 4℃ and 3℃ increased with the extension of storage time, whereas texture indices such as hardness and springiness and the score of sensory evaluation showed a decreasing trend. Microstructure observations illustrated that stickiness appeared between the muscle fibers, and the sarcomere gradually became blurred with the extension of storage time, especially during the later period of 3℃ partial freezing storage. Interestingly, its chemical indicators including TVB-N and TBA did not exceed the hygienic limits, whereas sensory evaluation rates were unacceptable. Taking all these indicators into consideration, it was observed that the storage life of sturgeon fillet was 6 days at 4℃ and 18 days at 3℃. It can therefore be concluded that partial freezing temperature storage (3℃) maintained the quality of sturgeon fillets much longer compared with storage at 4℃. Microbes have a small effect on the decay process of sturgeon fillets, whereas ice crystal formation and endogenous cathepsin may be the main influencing factors that led to the destruction of its structure during 3℃ partial freezing storage. Results of this study will enrich the basic theory of aquatic products and provide a technique for sturgeon fillets storage.