| 摘要: |
| 虹鳟鱼肉质鲜美，营养丰富，是我国重要的经济鱼类，但其在贮藏、运输、销售过程中极易发生腐败变质，影响食用价值。为研究虹鳟鱼在贮藏过程中的高效保鲜方案，延长货架期，以4 ℃冷藏为对照，通过测定不同实验工况下鱼肉的汁液流失率、pH值和挥发性盐基氮(TVB-N)等指标，研究0 ℃冰温贮藏以及0 ℃冰温贮藏+生物保鲜剂(壳聚糖、茶多酚、柠檬汁质量分数分别为1.75%、0.25%、4.98%)对鱼肉品质的影响。结果表明：0 ℃冰温贮藏组的各项指标及随时间的上升幅度均优于4 ℃冷藏，可有效减缓虹鳟鱼肉的腐败进程；第12 d时，4 ℃冷藏的pH值和TVB-N值分别为6.86和51.89 mg/100g， 0 ℃冰温贮藏的pH值和TVB-N值分别为6.56和31.82 mg/100g，而0 ℃冰温贮藏+生物保鲜剂组的pH值、TVB-N值仅为6.32和16.96 mg/100g，该方案对虹鳟鱼肉的保鲜效果更佳，可有效延长其货架期。 |
| 关键词: 冰温贮藏 保鲜效果 生物保鲜剂 虹鳟鱼 |
| DOI：10.3969/j.issn.0253-4339.2024.03.160 |
| 投稿时间：2023-04-19 修订日期：2023-05-29
录用日期：2023-07-31 |
| 基金项目:国家自然科学基金（51906151）资助项目。 |
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| Effect of Ice Temperature Storage Combined with Bio-preservatives on the Quality Characteristics of Rainbow Trout Meat |
|
Qin Yanbin, Ayejoripani Adiri, Liu Baolin
|
| (School of Health Science and Engineering, University of shanghai for Science and Technology) |
| Abstract: |
| Rainbow trout (Oncorhynchus mykiss) is a popular commercial fish in China owing to its delicious and nutritious meat. However, it is extremely prone to spoilage and deterioration during storage, transportation, and sale, which affects its edible value. To study the efficient preservation proposal for rainbow trout during storage and extend its shelf life, this study uses 4 ℃-cold storage as control and studies the effects of the ice temperature (0 ℃) storage combined with composite bio-preservatives (the mass concentration of chitosan, tea polyphenols, and lemon juice are 1.75%, 0.25%, and 4.98%, respectively) on the quality of rainbow trout by measuring the drip loss, pH, and total volatile base nitrogen (TVB-N) of meat samples under different experimental conditions. The results show that the various indicators and their increasing amplitudes over time of the 0 ℃ ice temperature storage group are better than those of the 4 ℃ storage group, which can effectively slow down the spoilage process of rainbow trout meat. On the 12th day, the pH and TVB-N values of the 4 ℃ and 0 ℃ groups are 6.86 and 51.89 mg/100g, and 6.56 and 31.82 mg/100g, respectively, whereas those of the 0 ℃ with bio-preservative group are only 6.32 and 16.96 mg/100g, respectively. This scheme has a better preservation effect on rainbow trout meat and can effectively extend its shelf life. |
| Key words: ice temperature storage preservation effect bio-preservative rainbow trout |
