| 不同贮藏条件对鲜黄海胆鲜度的影响 |
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| 引用本文： | 王丹,赵前程,李智博,谢智芬,汪秋宽,刘俊荣,常亚青.不同贮藏条件对鲜黄海胆鲜度的影响[J].大连水产学院学报,2010,25(5):471-474. |
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| 作者姓名： | 王丹 赵前程 李智博 谢智芬 汪秋宽 刘俊荣 常亚青 |
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| 作者单位： | 大连海洋大学辽宁省水产品加工及综合利用重点开放实验室;大连海洋大学农业部海洋水产增养殖学重点开放实验室; |
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| 基金项目： | 农业部行业标准资助项目 |
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| 摘 要： | 以鲜活黄海胆Glyptocidaris crenulari为原料,采用工厂化加工工艺流程生产鲜黄海胆,研究其在4℃（普通冷藏）、4℃（冰水）和-1℃（超冷）贮藏条件下的细菌总数（TVC）、挥发性盐基氮（TVB-N）、过氧化值（TBARS）和pH值的变化。结果表明：海胆在-1℃条件下可贮藏24 d,细菌总数、挥发性盐基氮、过氧化值和pH值分别为4.6 lg（cfu/g）、285 mg/kg、12.3 mg/kg和6.58;在4℃（冰水）条件下可贮藏16 d,细菌总数、挥发性盐基氮、过氧化值和pH值分别为4.7 lg（cfu/g）、280 mg/kg、17.1 mg/kg和6.82;在4℃条件下可贮藏6 d,细菌总数、挥发性盐基氮、过氧化值和pH值分别为4.7 lg（cfu/g）、275 mg/kg、17.4 mg/kg和6.74。可见,-1℃下贮藏可以明显延长鲜黄海胆的保质期,同时有效抑制不饱和脂肪酸氧化。过氧化值和挥发性盐基氮也可以作为鲜黄海胆鲜度质量的重要指标。
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| 关 键 词： | 黄海胆 贮藏条件 鲜度 |
Effect of different storage conditions on freshness of sea urchin |
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| WANG Dan,ZHAO Qian-cheng,LI Zhi-bo,XIE Zhi-fen,WANG Qiu-kuan,LIU Jun-rong,CHANG Ya-qing.Effect of different storage conditions on freshness of sea urchin[J].Journal of Dalian Fisheries University,2010,25(5):471-474. |
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| Authors: | WANG Dan ZHAO Qian-cheng LI Zhi-bo XIE Zhi-fen WANG Qiu-kuan LIU Jun-rong CHANG Ya-qing |
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| Institution: | WANG Dan1,ZHAO Qian-cheng1,LI Zhi-bo1,XIE Zhi-fen1,WANG Qiu-kuan1,LIU Jun-rong1,CHANG Ya-qing2(1.The Key Open Laboratory of Fishery Product Processing and Utilization of Liaoning Province,Dalian Ocean University,Dalian 116023,China,2.Key Laboratory of Mariculture,Agriculture Ministry,PRC,China) |
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| Abstract: | Changes in total viable bacterial counts（TVC）,total volatile basic nitrogen（TVB-N）,thiobarbituric acid reactive substances（TBARS） and pH value were studied in fresh sea urchin stored at 4 ℃（chilled）,4 ℃（ice water）,and-1 ℃（superchilled）.The results showed that the sea urchin stored at-1 ℃（superchilled） had the extended 24 days shelf life and the TVC value of 4.6 lg（cfu/g）,TVB-N of 285 mg/kg,TBARS of 12.3 mg/kg and pH 6.58.The sea urchin stored at 4 ℃（ice water） was stored for 16 days,and had the TVC of 4.7 lg（cfu/g）,TVB-N 280 mg/kg,TBARS 17.1 mg/kg and pH 6.82,while the sea urchin stored at 4 ℃（common refrigeration） was only stored for 6 days,and had TVC of 4.7 lg（cfu/g）,TVB-N 275 mg/kg,TBARS 17.4 mg/kg and pH 6.74,indicating that the freshness of the sea urchin was maintained and the oxidation of polyunsaturated fatty acids was inhibited at-1 ℃（superchilled） via the indicators such as TVB-N and TBARS. |
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| Keywords: | sea urchin storage condition freshness |
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