食品科学2017，Vol.38Issue(15)：244-249,6.DOI:10.7506/spkx1002-6630-201715039
光照和温度对草鱼和三文鱼鱼肉贮藏品质的影响
Comparative Study of Effects of Light Exposure and Storage Temperature on the Quality of Grass Carp Fillets and Salmon Fillets
摘要
Abstract
For the purpose of investigating the effects of storage conditions on fillet quality,grass carp fillets (without dark meat) and salmon fillets were stored at 4,10 (with and without light exposure at an intensity of 5 000 lx) and 25 ℃.It was demonstrated that the pH,total volatile basic nitrogen (TVB-N) value,thiobarbituric acid (TBA) value and color difference of both grass carp and salmon fillets changed significantly (P ＜ 0.05) during storage,and total viable count (TVC),pH,TVB-N,TBA,color difference,andadenosine triphosphate (ATP) decomposition (K value) were increased with prolonging storage time.Meanwhile,light exposure had significant effects on the pH and TBA value of both grass carp and salmon fillets during storage (P ＜ 0.05),resulting in a higher increase in pH and causing photooxidation,which accelerated the increase in TBA value,compared with dark conditions.However,the effects on TVC,TVB-N,K value and color difference were not statistically significant (P ＞ 0.05).Different storage temperatures exhibited significantly different effects on fish quality during storage (P ＜ 0.05).关键词
光照/温度/草鱼/三文鱼/品质变化Key words
light/temperature/grass carp/salmon/quality changes分类
轻工纺织引用本文复制引用
高海,蔡欢欢,朱志伟..光照和温度对草鱼和三文鱼鱼肉贮藏品质的影响[J].食品科学,2017,38(15):244-249,6.基金项目
广东省海洋渔业科技推广专项(A201403) （A201403）
