食品科学2016，Vol.37Issue(18)：290-297,8.DOI:10.7506/spkx1002-6630-201618046
微冻保鲜方法对带鱼品质及组织结构的影响
Effect of Superchilling on the Quality and Muscle Tissue Structure ofTrichiurus haumela
摘要
Abstract
The effects of superchilling and two other low-temperature treatments on the quality ofTrichiurus haumela during a storage period of 30 days were comparatively investigated.T. haumelawas stored at 4,−3 and−18℃, respectively. During storage, physicochemical properties such as pH value, conductivity, thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), salt soluble protein content and Ca2+-ATPase activity were determined as well as sensory attributes. Then, we observed the microstructure changes ofTrichiurus haumela muscle tissue. The results showed that with the extension of storage time, the pH value decreased first and then increased; conductivity, TBA and TVB-N progressively increased, while salt soluble protein content, Ca2+-ATPase activity and sensory attribute decreased gradually. The results indicated that of the three low-temperature preservation methods,−18℃ was the best for maintaining the quality ofT. haumela, followed by−3℃. The quality ofT. haumela decreased most quickly at 4℃. Microstructure observations showed that cell integrity was best maintained upon short-term storage at−3℃ while−18℃ was more beneficial in the case of long-term storage.关键词
带鱼/微冻/品质/感官评价/组织结构Key words
Trichiurus haumela/superchilling/quality/sensory attribute/muscle tissue structure分类
轻工纺织引用本文复制引用
胡玥,杨水兵,余海霞,李钰金,李珊,胡亚芹..微冻保鲜方法对带鱼品质及组织结构的影响[J].食品科学,2016,37(18):290-297,8.基金项目
“十三五”国家重点研发计划项目 （）
