渔业现代化2016，Vol.43Issue(5)：23-27,5.DOI:10.3969/j.issn.1007-9580.2016.05.005
冷藏和冰藏条件下虹鳟鱼鱼片品质变化研究
Quality changes of rainbow trout (Oncorhynchus mykiss) fillets during chilled and iced storage
摘要
Abstract
In order to understand the variation of fish quality during storage and establish the efficient quality control technology, we determined total volatile basic nitrogen ( TVB-N ) , colour, adenosine triphosphate (ATP) related compounds,K value and total aerobic count (TAC) in rainbow trout (Oncorhynchus mykiss) fillets during storage at ( 3 ± 1 )℃ and ( 0 ± 1 )℃. Results showed that iced storage samples showed higher growth rate of TVB-N compared to chilled storage samples.TVB-N of fillets stored at 3℃ was 20.72 mg/100g on the 9th day.Meanwhile,it reached 25.76 mg/100g at 0℃ on the 15th day.TAC of fillets reached 7.40 lg cfu/g at 3℃ on the 6th day and 8.27 lg cfu/g at 0℃ on the 12th day.The TVB-N at 3℃ was higher than that at 0℃.The inosine monophosphate ( IMP ) reached the maximum of 8. 36 μmol/g at 3℃ at 8 h and of 8. 70μmol/g at 0℃ at 24 h.Namely,fillets were with the best flavor at 8 h (3℃) and at 24 h (0℃).According to the indicators,it was concluded that the shelf life of rainbow trout fillets was 6 d at 3℃ and 12 d at 0℃.关键词
虹鳟鱼/冷藏/冰藏/品质变化Key words
rainbow trout/chilled storage/iced storage/quality changes分类
农业科技引用本文复制引用
李东萍,蒋妍,高亮,罗永康..冷藏和冰藏条件下虹鳟鱼鱼片品质变化研究[J].渔业现代化,2016,43(5):23-27,5.基金项目
国家自然科学基金面上项目（31471683）；北京市自然科学基金项目 （）
