Effect of Four Preservation Techniques on the Storage Quality of Rainbow Trout

Qin Yanbin; Zhang Shaojie; Shen Yuantao; Liu Baolin

doi:10.12465/j.issn.0253-4339.2025.04.163

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Effect of Four Preservation Techniques on the Storage Quality of Rainbow Trout

更新时间：2025-08-28

- Effect of Four Preservation Techniques on the Storage Quality of Rainbow Trout
- Journal of Refrigeration Vol. 46, Issue 4, Pages: 163-170(2025)
- 作者机构：
  
  上海理工大学健康科学与工程学院　上海　200093
- 作者简介：
  
  Qin Yanbin, male, Ph. D., associate professor, School of Health Science and Engineering, University of Shanghai for Science and Technology, 86-21-55275542, E-mail: qyb110714@usst.edu.cn. Research fields: cryogenic and refrigeration technology, food freezing and cold storage.
- 基金信息：
  
  National Natural Science Foundation of China(51906151)
- DOI：10.12465/j.issn.0253-4339.2025.04.163
  CLC： TS254.1;S983;S965.122
- Received：27 May 2024，
  
  Revised：23 September 2024，
  
  Accepted：26 September 2024，
  
  Published：16 August 2025
- 稿件说明：
移动端阅览
Qin Yanbin, Zhang Shaojie, Shen Yuantao, et al. Effect of Four Preservation Techniques on the Storage Quality of Rainbow Trout[J]. Journal of refrigeration, 2025, 46(4): 163-170.
DOI：

Qin Yanbin, Zhang Shaojie, Shen Yuantao, et al. Effect of Four Preservation Techniques on the Storage Quality of Rainbow Trout[J]. Journal of refrigeration, 2025, 46(4): 163-170. DOI： 10.12465/j.issn.0253-4339.2025.04.163.

摘要

为研究不同保鲜技术对水产品在贮藏过程中品质及理化特性的影响，以虹鳟鱼为研究对象，以挥发性盐基氮含量（TVB-N）、菌落总数（TVC）、pH值和汁液损失率为指标，对比了冷藏（4 ℃±1 ℃）、冰温（-1 ℃±1 ℃）、高压静电场（3 kV/m）+冰温（-1 ℃±1 ℃）以及高压静电场（3 kV/m）+复合生物保鲜剂（质量分数为1.40%壳聚糖+0.05%溶菌酶+1.30%茶多酚）+冰温（-1 ℃±1 ℃）这4种技术的保鲜效果。结果表明：高压静电场协同复合生物保鲜剂处理能有效抑制微生物生长，冷藏组和冰温组样品分别在第10天和第12天时已腐败，其TVC分别达到7.12和7.13 lg（CFU/g），而高压静电场+冰温和高压静电场+复合保鲜剂+冰温2组的TVC在第12天时分别仅为6.32和5.89 lg（CFU/g）。在贮藏第14天时，高压静电场+复合保鲜剂+冰温组的TVB-N仅为20.17 mg/100 g，远低于其他3组。研究表明，相比于冷藏和冰温贮藏，高压静电场+复合保鲜剂处理可有效延缓鱼肉腐败进程，使虹鳟鱼货架期延长4 d。

Abstract

Rainbow trout were used as a research subject to investigate the effects of different preservation techniques on the quality and physicochemical properties of aquatic products during storage. Total volatile basic nitrogen (TVB-N)

total viable count (TVC)

and drip loss rate were used as technical indicators. A comparative study was conducted on the preservation effects of four preservation methods on rainbow trout flesh

including refrigeration (4 ℃±1 ℃)

ice temperature (-1 ℃±1 ℃)

high-voltage electrostatic field (HVEF

3 kV/m) + ice temperature (-1 ℃±1 ℃)

and HEVF (3 kV/m) + compound biological preservative (mass fraction: 1.40% chitosan + 0.05% lysozyme + 1.30% theaflavin) + ice temperature (-1 ℃±1 ℃). The results showed that treatment with HVEF + compound biological preservatives effectively inhibited microbial growth. Samples from the refrigeration and ice temperature groups had already decayed by the 10th and 12th day

with TVC reaching 7.12 lg (CFU/g) and 7.13 lg (CFU/g)

respectively. In contrast

the TVC values of the HVEF + ice temperature and HVEF + compound biological preservative + ice temperature groups were only 6.32 lg (CFU/g) and 5.89 lg (CFU/g) on the 12th day. On the 14th day of storage

the TVB-N of the HVEF + compound preservative + ice temperature group was only 20.17 mg/100 g

which was much lower than that of the other three groups. This investigation indicates that compared to refrigeration and ice-temperature storage

treatment with HVEF + composite preservatives can effectively delay the spoilage process of fish and extend the shelf life of rainbow trout by four days.

关键词

Keywords

references

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