水产科技情报2025，Vol.52Issue(6)：355-360,6.DOI:10.16446/j.fsti.20230900128
虹鳟鱼柳微冻保鲜运输与贮藏技术研究
Study on superchilled preservation technology for transportation and storage of rainbow trout fillets
摘要
Abstract
To improve the cold-chain transportation and low-temperature storage of rainbow trout raw products,this study investigated the effects of superchilled preservation technology using the ice-salt mixing method on the transportation and storage of rainbow trout fillets.Chromaticity,total volatile basic nitrogen(TVB-N)content,and total bacterial colony count were used as the main evaluation indicators.The preservation effects of ice-salt re-frigerants with different sodium chloride mass fractions(3%,5%,and 7%)during transportation were evaluated,as well as the quality changes of rainbow trout fillets superchilled and stored at(-3.0±0.5)℃after transporta-tion.The results showed that:(1)Under transportation temperature ranging from 8.0～19.0℃,the samples in the 7%sodium chloride group still met the national standard for first-grade products after 24 hours.The chroma-ticity-related indicators,namely L(lightness value),a(redness value),and b(yellowness value)were 46.19,14.60,and 13.65,respectively.The average internal temperature of the box(-1.70℃)and the total number of colonies(3.26 lgCFU/g)were significantly lower than those in the other groups(P<0.05),and the TVB-N content(11.70 mg/100 g)was significantly lower than that in the control group and the 5%sodium chloride addi-tion group(P<0.05).(2)On the 12th day of storage,the samples in the superchilled storage group still met the national standard for first-grade products.The chromaticity values L,a,and b were 47.65,15.47 and 17.45,respectively.The TVB-N content(15.13 mg/100 g),and total bacterial count(4.45 lgCFU/g)were significant-ly lower than those in the control group stored at 0.0℃(P<0.05).These results indicate that using an ice-salt mixture with 7%mass fraction of sodium chloride as the cooling medium to transport rainbow trout fillets has better preservation effects.Adopting the superchilled storage method at-3.0℃can extend the preservation period of rainbow trout fillets to over 15 days,with better preservation effects than storage at 0.0℃.关键词
虹鳟/微冻保鲜/冰藏/效果/鱼柳Key words
rainbow trout/superchilled preservation/ice-salt storage/preservation effect/fish fillet引用本文复制引用
原辉,郝丽峰,李毅,武旭..虹鳟鱼柳微冻保鲜运输与贮藏技术研究[J].水产科技情报,2025,52(6):355-360,6.基金项目
山西省农业科技创新研究课题(YCX2020211). （YCX2020211）
