共查询到18条相似文献，搜索用时 170 毫秒
1.
为了更好地了解0 ℃冷藏条件下鲢（Hypophthalmichthys molitrix）鱼体的阻抗特性与鲜度的变化规律及相关性,建立鱼体鲜度快速检测方法,分别测定了鲢鱼片的品质指标[菌落总数、肌苷和次黄嘌呤浓度总和/ATP关联物浓度总和（K值）、汁液损失、感官评价]以及鲢鱼体的阻抗变化率（Q值）,分析了Q值与各品质指标的相关性。结果显示,随贮藏时间的延长,鱼片的菌落总数、K值和汁液损失率逐渐增加,感官评分和鱼体的Q值逐渐减小。第15天鱼片的菌落总数为（6.85±0.07）log cfu·g-1,K值为（63.97±1.93）%,汁液损失率为（6.26±0.01）%,感官评分为10.0±1.4分,Q值为（22.92±2.60）%,此时鱼片失去食用价值。Q值与菌落总数、K值、汁液损失和感官评价的相关系数R分别为0.972、0.976、0.945和0.984（P〈0.01）,表明Q值与各鲜度指标具有良好的相关性。在0 ℃贮藏条件下用Q值可快速、无损伤地评估鲢鲜度。 相似文献
2.
草鱼冷藏过程鱼肉品质与生物胺的变化及热处理对生物胺的影响 总被引：1，自引：0，他引：1
文章研究了草鱼（Ctenpharyngodon idellus）冷藏过程鱼肉品质与生物胺的变化及热处理对生物胺的影响.将经过前处理的草鱼鱼片于4℃条件下贮藏,对其感官品质、挥发性盐基氮（TVB-N）、菌落总数、汁液流失率以及生物胺等指标进行测定,另外经过85℃、15 min的热处理后对草鱼鱼片的生物胺进行测定,探求其变化规律及草鱼的生物胺与其品质指标的相关性.结果表明,随着贮藏时间的延长,草鱼的汁液流失率、TVB-N、菌落总数均呈现明显的上升趋势,与感官分值的变化趋势相符,草鱼的感官接受极限为9d.草鱼鱼片在冷藏加工过程中变化最显著的生物胺是腐胺和尸胺,第15天腐胺的质量分数达到（17.12±4.40） mg·kg^-1,尸胺的质量分数达到（237.47 ±3.96） mg·kg^-1,且腐胺和尸胺与其他评价指标有着较好的相关性.经热处理后,腐胺、尸胺、组胺、精胺的质量分数有所下降,但与未经热处理的鱼片没有显著性差异（P＞0.05）,故85℃、15 min的热处理对于草鱼中生物胺的破坏作用不明显,难以有效地去除生物胺. 相似文献
3.
以冷藏三文鱼背腹部鱼片为研究对象,定期取样测定其在冷藏过程中与脂肪氧化相关的酸价(Acid Value, AV)值、过氧化值(Peroxide Value, POV)和硫代巴比妥酸值(Thiobarbituric Acid Value, TBA),结合感官评价,探究冷藏三文鱼背部、腹部鱼片在贮藏过程中的脂肪氧化变化规律并建立基于脂肪氧化指标的货架期预测模型并进行验证。结果表明：三文鱼背部、腹部鱼片的AV值、POV值以及TBA值都随贮藏时间延长而呈现增加的趋势,感官评价得分一直降低,腹部鱼片比背部鱼片变化更加明显,且温度越高脂肪氧化指标变化越显著。将冷藏三文鱼背部、腹部鱼片的脂肪氧化指标用一级化学反应动力学模型拟合后发现：POV值、TBA值与一级化学反应动力学模型有很好的拟合效果(R2>0.90);AV值与一级化学反应动力学模型有较好的拟合效果(R2>0.82)。用Arrhenius方程建立冷藏温度下三文鱼背部、腹部鱼片AV值、POV值、TBA值与贮藏时间、贮藏温度的动力学模型具有很高的拟合精度(R2>0.90)。建立的动力学方程中背部AV值、POV值和TBA值的活化能EA分别为：47.309 KJ/mol、81.611 KJ/mol、35.560 KJ/mol,腹部的活化能EA分别为：77.628 KJ/mol、55.686 KJ/mol、19.399 KJ/mol。建立的三文鱼背部、腹部鱼片的预测货架期模型经验证后发现,脂肪氧化指标的预测值与实际值相对误差在(±10.60)%内,因此该模型能很好的预测冷藏温度下三文鱼片的货架期。 相似文献
4.
文章通过测定感官分值、菌落总数(TAC)、挥发性盐基氮(TVB-N)、ATP关联物、生物胺等指标,研究了低浓度盐和糖处理对鲟(Acipenser sinensis)鱼片4℃冷藏过程中品质变化的影响。结果显示,T1(1.8%食盐干腌)和T2(1.8%食盐+1.0%绵白糖干腌)组鱼片感官可接受时间均比空白组延长了5 d;空白组菌落总数第6天达到7.34 log CFU·g-1,而T1和T2组在第16和第12天分别达到6.76 log CFU·g-1和6.78 log CFU·g-1;空白组TVB-N的增长速率也显著高于T1和T2组(P0.05);和空白组相比,T1和T2组HxR的含量显著高于空白组(P0.05),但K值及ATP、AMP、IMP含量差异不显著(P0.05);腐胺、酪胺和精胺的含量随贮藏时间的延长升高,T1和T2组腐胺含量显著低于空白组(P0.05)。结果表明,盐和糖的加入,明显改善了鲟鱼片冷藏过程中的品质变化。 相似文献
5.
以凡纳滨对虾Litopenaeus vanmamei为实验对象,研究电子鼻对不同保藏时间的凡纳滨对虾虾头和虾肉的气味响应,并与感官指标、挥发性盐基氮(TVB-N)和菌落总数进行对比分析,建立一种基于电子鼻技术的对虾新鲜度评价方法.结果表明,随着保藏时间的延长,对虾的鲜度和气味发生变化;电子鼻能将不同保藏时间的对虾区分开来,而且与感官评定、TVB-N和菌落总数检测结果一致.负荷加载分析(Loadings)显示,不同传感器对主成分的贡献率不同;采用线性判别分析(LDA)所得的总贡献率高于主成分分析(PCA)所得的总贡献率.电子鼻对虾头和虾肉的气味均有较好的响应,因此虾头和虾肉都可以用于电子鼻评价对虾的新鲜度. 相似文献
6.
文章研究了腌制鳙（Aristichthys nobilis）鱼片在冷藏过程中的品质变化规律.将鱼片用质量分数为2％的食盐进行腌制处理,置于4 ℃下冷藏,通过测定感官指标和硫代巴比妥酸（TBA）值、色泽、脂肪酸组成等理化指标,探究腌制对鳙品质的影响.结果显示,腌制组鱼片的货架期为15 d,对照组为9d;腌制组和对照组的pH分别在第9天和第3天达到最低值,分别为6.73和6.81;腌制组TBA值的增长速度显著高于对照组;与对照组相比,腌制鱼片的亮度低,肉色偏红、偏蓝;腌制组鱼片的总多不饱和脂肪酸（∑PUFA）,尤其是n-3系列多不饱和脂肪酸的含量明显低于对照组（P＜0.05）.结果表明,腌制虽然能够延长鳙鱼片冷藏时的货架期,但是会加速鱼片变色,促进脂肪酸尤其是n-3系列多不饱和脂肪酸的氧化. 相似文献
7.
采用测定涂膜抑菌性能、缓释效果来探讨抗菌性海藻酸钠涂膜的抑菌机理并将其应用在罗非鱼片的涂膜保鲜中。实验结果表明,抗菌膜是一种具有缓释效果的保鲜膜,对大肠杆菌Esche-richia coli、金黄色葡萄球菌Staphylococcus aureus、枯草芽孢杆菌Bacillus subtilis、腐败希瓦氏菌Shewanella putrefaciens及鱼片表面其他杂菌均有较好的抑制效果,保鲜剂在40h内可从涂膜中完全释放;与未经涂膜处理的对照组相比,抗菌膜可以明显控制鱼片细菌总数的增长、维持较低的挥发性盐基氮值和改善鱼片的感官质量,综合考虑鲜度指标并本着以感官评分为基础的原则,抗菌涂膜处理可以将罗非鱼片的保鲜期延长约5.5d。 相似文献
8.
《南方水产科学》2019,(6)
为探讨活鱼宰前预冷对后期鱼片冷藏保鲜品质的影响,将鲜活大口黑鲈(Micropterus salmoides)置于不同温度(15℃、10℃、5℃)的水槽中暂养0.5 h后,宰杀并取鱼片冰藏,分析第0、第3、第6、第9、第12、第15、第18和第21天时的鱼肉感官、理化指标[pH、挥发性盐基氮(TVB-N)、鲜度指标(K值)、硫代巴比妥酸(TBA值)]及微生物[菌落总数(TVC)]变化情况,综合评价宰前预冷处理对大口黑鲈冰藏品质的影响。结果表明,15℃预冷处理可较好地保持大口黑鲈冰藏期间的品质,维持鱼肉感官品质,降低细菌的生长繁殖速度,延缓pH、TVB-N、K值、TBA值及菌落总数的上升,货架期较对照组延长约3 d。 相似文献
9.
凡纳滨对虾在不同冷藏条件下的品质变化研究 总被引：5，自引：0，他引：5
通过感官评估、生化分析及蛋白质指纹图谱比较研究了4 ℃和0 ℃冷藏条件下凡纳滨对虾的品质变化,并对评价指标的有效性进行了分析.试验结果表明,0 ℃冷藏能延缓虾的腐败,比4 ℃更有利于凡纳滨对虾的保藏.虾肌肉的挥发性盐基氮(TVB-N)含量随贮藏时间的延长而增加,但在0 ℃条件下无法准确反映虾的品质变化.K值也随贮藏时间的延长而增加,且与感官评价之间存在良好的相关性,能反映凡纳滨对虾在冷藏初期的品质变化.而肌浆蛋白和肌纤蛋白的指纹图谱则能标记冷藏后期凡纳滨对虾肌肉蛋白发生的降解. 相似文献
10.
以感官、化学和微生物为指标,研究了养殖鲤鱼在0℃(冰藏)、5℃、10℃和15℃贮藏过程中的鲜度变化和货架期,并对菌落总数、嗜冷菌、假单胞菌、挥发性盐基氮与感官评价的一致性程度进行了探讨。结果表明,在0℃、5℃、10℃、15℃的贮藏过程中,鲤鱼的高品质期分别为426 h、189 h、95 h和58 h,货架期分别为713 h、382 h、146 h和87 h。各温度高品质期终点和货架期终点时菌落总数分别为6.63±0.45 lg cfu/g、7.18±0.29 lg cfu/g,假单胞菌数分别为5.69±0.75 lg cfu/g、6.50±0.33 lg cfu/g,挥发性盐基氮均值分别为9.90±0.52 mg/100 g、20.52±0.34 mg/100 g。各温度下高品质期终点和货架期终点时各指标均值均无显著差异(P0.05),表明菌落总数、假单胞菌和挥发性盐基氮作为鲤鱼低温贮藏的鲜度指标与感官鲜度评价有较好的一致性。 相似文献
11.
Xiaofei Yin Hongbing Fan Ligeng Feng Huixing Shen 《Journal Of Aquatic Food Product Technology》2013,22(5):777-787
ABSTRACTIn order to evaluate the effect of chilled (T1), frozen (T2), and freeze-chilled (T3) treatment on the flavor of grass carp fillets and soups, adenosine triphosphate (ATP)-related compounds, umami-taste amino acids (UTAA), thiobarbituric acid (TBA), peroxide value (PV), and soup sensory score were analyzed. Results showed that the sum of ATP, ADP, and AMP contents in T2 fillets were significantly higher (p < 0.05) than others, but the sum of hypoxanthine riboside (HxR) and hypoxanthine (Hx) contents for T2 fillets and soups were significantly lower (p < 0.05) than others during storage. The T3 fillets and soups had lower inosine 5-monophosphate (IMP) contents than T1 after Day 2, but higher UTAA contents than T1 during storage. The T3 fillets had the highest TBA and PV values among the three groups during storage. According to the total aerobic counts, K value, and sensory score, all the fillets and soups kept good quality during storage. Therefore, freeze-chilled treatment not only can extend fish shelf life but also retain excellent fish flavor. 相似文献
12.
Chitosan coating and plastic wrap coating were investigated for their effects on the quality of grass carp fillets stored at 4 ± 1ºC for a period of 20 days. The fillets were divided into groups of untreated (Control), wrapped with sterile preservative film (PE), and chitosan-treated (1, 2, and 2.5% w/v corresponding to CH1, CH2, and CH2.5, respectively). The final result demonstrated that chitosan coating has positive effects on the microbial inhibition of total volatile count (TVC), lactic acid bacteria (LAB), Enterobacteriaceae, Pseudomonas, H2S-producing bacteria (including Shewanella putrefaciens), and Staphylococcus. With regard to the results of biogenic amines (BAs), putrescine (PUT) and histamine (HIS) were the major amines, and their concentration was significantly (p < 0.05) higher in Control and PE than in chitosan-coated fillets at the end of storage. The final concentration in Control, PE, CH1, CH2, and CH2.5 was 143.7, 160.1, 83.0, 59.4, and 44.2 mg/kg for PUT and 228.0, 57.1, 4.1 3.2, and 2.9 for HIS, respectively. Chitosan coating was found to inhibit the increase of total volatile base nitrogen (TVB-N), microbial population, and total BAs and prolong the shelf life of grass carp fillets. However, sterile plastic wrap coating had little positive effect on maintaining the quality of grass carp fillets during refrigerated storage. 相似文献
13.
Roman Lunda Zuzana Linhartová Jan Másílko Petr Dvořák Sonja Smole Možina Jan Mráz 《Aquaculture International》2016,24(6):1555-1568
Microbiological quality, sensory attributes and consumer preferences of common carp (Cyprinus carpio L.) fillets descaled by four different methods under two storage conditions (air packed and vacuum packaged) and refrigerated storage conditions were studied. Farmed common carps (scaly and mirror), of marketable size (2.2 kg, 3 years old), were randomly divided into four experimental groups (n = 10), and filleted and fillets were processed by four descaling methods: without skin, without scales, undercut scales and mirror carp (without any other treatment). Microbiological analyses were determined by total viable counts (TVCs) in logarithm of colony-forming units per gram (log CFU/g), and sensory quality of fillets was classified by odour, flavour, after taste and consistency on storage days 0, 3, 6 and 9. Vacuum packaging conditions affected the growth of microbiota and extended the shelf life of fillets in all experimental groups. Microbial communities grew to between 3.19–3.90, 4.03–6.00 and 6.35–8.28 log CFU/g after 3, 6 and 9 days of storage, respectively, and fillets without skin showed the lowest TVC among all analysed groups throughout storage. Also sensory analyses showed that consistency and odour of carp fillets were influenced by packaging conditions as well as descaling methods. The survey on consumer preferences of carp found out that 58.9 % of customers preferred scaly carp with undercut scales and processed to fillets instead of mirror carp. The results of present study show that different types of descaling methods combined with air/vacuum packaging can significantly prolong the shelf life of carp fillets. 相似文献
14.
Farmed grass carp (Ctenopharyngodon idella) at commercial size were transported to a natural lake for long‐term depuration while being food deprived. The effect of depuration time on the quality of fish fillets was investigated based on proximate compositions, textural parameters and flavour characteristics. The results showed that protein and lipids, but not carbohydrates, were the major source of energy for grass carp during depuration and starvation. Textural parameters that included hardness, springiness, gumminess and cohesiveness increased significantly after depuration, as well as water‐holding capacity of fish muscle. Taste and odour characteristics of grass carp muscle were obviously changed by depuration based on tests by an electronic tongue and nose. Off‐flavour volatile compounds, such as nonanal and hexanal, were reduced after depuration. In conclusion, the quality of grass carp fillets was improved effectively by long‐term depuration and food deprivation. More than 20 days of depuration was appropriate for the enhancement of grass carp quality before marketing. 相似文献
15.
短时间微流水处理对池塘养殖草鱼鱼肉品质的提升作用 总被引：2，自引：0，他引：2
以池塘养殖草鱼为对象,采用室内微流水系统处理草鱼,研究处理时间(0、1、4、7和10 d)对草鱼鱼肉基本营养组成、滋味特征和滋味成分、气味特征和气味成分、感官评分的影响,以评价短时间微流水处理对草鱼鱼肉品质的提升作用。结果显示,微流水处理对草鱼鱼肉的基本营养成分、滋味成分、气味成分和感官评分均有显著影响。随着微流水处理时间延长,草鱼鱼肉中脂肪和总糖含量显著下降、灰分含量显著增加,但鱼肉中蛋白质含量无明显差异。滋味分析仪(电子舌)和气味分析仪(电子鼻)检测结果表明,微流水处理能显著改变草鱼鱼肉的滋味特征和气味特征。处理后的草鱼鱼肉中IMP、鲜味氨基酸(天冬氨酸和谷氨酸)、甜味氨基酸(丝氨酸和丙氨酸)、苦味氨基酸(亮氨酸和异亮氨酸)含量显著增加,而其总挥发性盐基氮(TVB-N)、二十二碳六烯酸(DHA)等含量显著减少。微流水处理4 d的草鱼鱼肉气味评分、滋味评分和色泽评分显著高于处理0和1 d的草鱼样品,而与处理7和10 d的草鱼样品无差异。研究表明,短时间微流水处理能有效提升草鱼鱼肉品质,适宜处理时间为4 d,处理后的草鱼鱼肉腥味明显减弱、鲜味明显增强。 相似文献
16.
Peipei Yu Chunzi Yan Fang Yang Yanshun Xu Qixing Jiang 《Journal Of Aquatic Food Product Technology》2013,22(10):1093-1105
ABSTRACTThis study assessed effects of high pressure processing on physicochemical quality and endogenous enzyme activities of grass carp fillets stored at 4 ºC for 21-day storage. Fresh fillets were vacuum-packed and subjected to high pressure processing (0.1, 200, 300, 400, 500, and 600 MPa at room temperature for 15 min). Results showed that high pressure processing significantly delayed microbial growth, and reduced total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) levels of grass carp fillets, especially for the 600 MPa group. On the 21st day, the corresponding increases of 6%, 35%, 45%, 43%, and 53% in hardness were observed for 200 MPa, 300 MPa, 400 MPa, 500 MPa, and 600 MPa samples compared with control samples, respectively. In addition, enzyme activities in different groups decreased during storage. Among them, calpain, and myofibril-bound serine proteinases (MBSP) activities were immediately reduced after high pressure treatments, while the activities of collagenase, cathepsin B, and cathepsin D were significantly (P < 0.05) inhibited when the pressure exceeded 400 MPa. However, the pressure treatments activated cathepsin L initially, and then the activity gradually decreased in treated samples. Generally, high pressure processing reduced activities of most of the endogenous enzymes and improved the quality and extended the shelf life by at least 4 ~ 6 days of refrigerated grass carp fillets. 相似文献
17.
The aim of this study was to determine the textural and sensory properties of fish sausage which were prepared from refrigerated and frozen rainbow trout (Onchorynchus mykiss) and stored for 14 days at 0?4 °C. These two groups of sausages were compared for texture, physical, and sensory properties by carrying out texture profile analysis (TPA), shear test, water holding capacity (WHC), cook loss, color, and sensory analyses. According to TPA and shear test, sausages prepared from frozen fillets exhibited a texture significantly (p < 0.05) weaker than those prepared from refrigerated fillets, but no difference in overall liking was observed. 相似文献
18.
Solutions of chitosan (2%, w/v), garlic essential oil (5%, v/v), and their combination (2%, w/v chitosan +5%, v/v garlic essential oil) were applied to the surface of grass carp fillets. Subsequently, sensory, microbiological analyses (total viable count (TVC), Pseudomonas spp., Aeromonas spp., and H2S-producing bacteria), and physicochemical changes (total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and centrifugation loss) of grass carp fillets were evaluated over a 16-day storage at 4 ± 1°C. The treated samples resulted in significantly (p < 0.05) higher overall acceptance scores than the control from day 8. The TVC of grass carp fillets was reduced from the initial level (4.0 log CFU/g) to 2–3 log CFU/g when the fillets were treated with either garlic essential oil or chitosan solution. After 4 days of storage, the Pseudomonas spp. counts in the chitosan-treated samples were significantly lower (p < 0.05) than the counts in control and samples treated with garlic essential oil. A lag phase of 6 days for the counts of H2S-producing bacteria of fish fillets that were treated with chitosan or the combination solution was observed. The combination of chitosan with garlic essential oil did not show synergistic effects, although it displayed a higher degree of antimicrobial efficacy with respect to the spoiled bacteria. However, the combination of chitosan with garlic essential oil was the most effective at inhibiting the formation of TVB-N. Samples that were treated with garlic essential oil displayed the highest TBARS levels on days 4 and 6 (p < 0.05). 相似文献