文章摘要
高昕,韩芳,许加超,付晓婷,李辉,于甜.微冻贮藏条件下鲈鲜度和质构变化[J].水产学报,2010,34(8):1294~1302
微冻贮藏条件下鲈鲜度和质构变化
Freshness and texture changes of Lateolabrax japonicus meat during partially frozen storage
投稿时间:2010-04-08  修订日期:2010-05-21
DOI:10.3724/SP.J.1231.2010.06904
中文关键词:   鲜度  组织构造  流变学特性参数  质地剖面分析
英文关键词: Lateolabrax japonicus  freshness  tissue structure  rheological properties  texture profile analysis
基金项目:新世纪人才计划(NCET-07-0779);国家自然科学基金项目(30771674);山东省科技攻关计划项目(2007GG10005008158)
作者单位E-mail
高昕 中国海洋大学食品科学与工程学院 xingao@ouc.edu.cn 
韩芳 中国海洋大学食品科学与工程学院  
许加超 中国海洋大学食品科学与工程学院  
付晓婷 中国海洋大学食品科学与工程学院  
李辉 中国海洋大学食品科学与工程学院  
于甜 中国海洋大学食品科学与工程学院  
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中文摘要:
      研究鲈在微冻贮藏条件下组织构造、质地剖面分析(TPA)及流变学特征参数(弹性模量E,应力松弛时间τ,粘性模量η,破断强度)的变化,同时结合鲜度指标、细菌总数、K值、TVB-N、pH值和感官特性判断其在微冻条件下的品质变化特征。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,且上升速度随温度的升高而加快;组织结构呈现肌原纤维间空隙逐渐增大,方向性增强,构造逐渐断裂崩解的趋势;弹性模量呈上升趋势,破断强度、硬度、弹性、粘聚性、咀嚼性呈下降趋势,而应力松弛时间、粘性模量的变化则不显著。与冷藏样品相比,微冻样品的货架期能够延长20 d,说明微冻条件比冷藏条件能更有效的抑制鲈体内酶活性及微生物的作用,缓解蛋白质分解,延长鲈的贮藏期。
英文摘要:
      The quality and texture changes of Lateolabrax japonicus meat during partially frozen storage were studied.Tissue structures,texture profile analysis and changes of rheological properties(elastic modulus E0, stress relaxation time τ1, viscosity η1, rupture strength),combined with the total number of bacteria,K value,TVB-N,pH value and sensory scores were determined.The results suggested that the total number of bacteria,K value and TVB-N increased with the extension of storage time,while pH value decreased and then increased.The increasing speed increased with temperature.As the storage time extended,the pores of the myofibril increased,the tissue structure deteriorated,elastic modulus E0 increased, and rupture strength,hardness,springiness,cohesiveness and chewiness decreased,while viscosity η1 and stress relaxation time τ1 have no significant changes.Compared with that of the refrigerated samples,the shelf life of partially frozen storage samples could be extended for 20 days.It showed partial freezing could effectively inhibit the activity of enzymes in the meat of Lateolabrax japonicus and the effect of micro-organisms, so that it could alleviate the decomposition of protein.As a result,partial freezing storage is an effective method to extend the storage time of Lateolabrax japonicus.
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