文献类型：期刊文献

中文题名：预冷温度对冰温罗非鱼片品质的影响

英文题名：Effect of pre-cooling conditions on fresh-keeping to ice-temperature tilapiafillets

作者：金枝[1,2,3];关志强[4];李敏[4]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]广东省水产品加工与安全重点实验室,广东湛江524088;[3]水产品深加工广东普通高等学校重点实验室,广东湛江524088;[4]广东海洋大学机械与动力工程学院,广东湛江524088

年份：2019

卷号：0

期号：9

起止页码：135

中文期刊名：食品与机械

外文期刊名：Food and Machinery

收录：CSTPCD、、北大核心2017、北大核心

基金：广东省科技厅自然科学基金项目（编号：2014A020208115）;广东省海洋渔业科技推广专项（编号：A201508C10）

语种：中文

中文关键词：罗非鱼片;预冷温度;冰温保鲜;综合品质;贮藏期

外文关键词：tilapia fillets;pre-cooling temperature;ice temperature preservation;comprehensive quality;storage period

中文摘要：通过设置不同预处理温度(-18,-30,-60℃)对罗非鱼片进行预冷处理,使鱼片中心温度降至-1℃后置于-2℃环境中贮藏。以pH、色泽、质构特性、挥发性盐基氮(TVB-N)、菌落总数、硫代巴比妥酸值(TBA)、钙离子酶活(Ca^2+-ATPase)作为考察指标,进行不同时间间隔下的系列跟踪测试与分析。结果表明:预冷温度对鱼片的TVB-N值、菌落总数、TBA、Ca^2+-ATPase有较大影响,经过预冷处理鱼片的TVB-N值、菌落总数增长趋势有所减缓,并且预冷温度越低,鱼片细菌生长速率和鱼肉腐败的进程越慢,同时鱼片脂肪氧化和蛋白质变性的程度也相对较小,其中-30,-60℃预冷处理能更好地维持鱼肉的品质;贮藏期间各处理组鱼片的pH值整体表现出先下降后上升的趋势,预冷处理可显著抑制鱼片pH的回升。预冷处理组与对照组鱼片的硬度、咀嚼性和胶黏性均随贮藏时间推移呈下降趋势。-30,-60℃预冷处理鱼片的货架期为17 d,比对照组延长了6 d。综上可知,预冷处理能够进一步抑制鱼片微生物繁殖和腐败变质,改善冰温罗非鱼片的品质。

外文摘要：Pre-cooling treatment was introduced before the storage of fish fillets at ice temperature,and the effects of different temperature pretreatment conditions on the quality of tilapia fillets during ice storage were investigated.The tilapia fillets were pre-cooled by setting different pretreatment temperatures(-18,-30,-60℃),and the center temperature of the fillets was lowered to-1℃,and then stored in-2℃.The pH,color,texture,volatile base nitrogen(TVB-N),total number of colonies,thiobarbituric acid value(TBA),and calcium ionize activity(Ca^2+-ATPase)were used as indicators to investigate the time interval.The next series of tracking tests and analysis.Result:The different pre-cooling temperatures had a significant effect on the TVB-N value,total number of colonies,TBA and Ca^2+-ATPase of the fillets.The TVB-N value and the total number of colonies of the pre-cooled fish fillets decreased.\The lower the cold temperature was,and the slower the growth rates of fish fillets and the process of fish spoilage were.At the same time,the degree of fat oxidation and protein denaturation of fish fillets was relatively small,and the pre-cooling treatment at-30,-60℃could better maintain the fish meat quality.During the storage period,the pH value of the fillets of each treatment group showed a trend of decreasing first and then increasing,but the pre-cooling treatment significantly inhibited the pH rise of the fillets.The hardness,chewiness and adhesiveness of the fillets of the pre-cooling treatment group and the control group decreased with the storage time.The shelf life of the fillets under pre-cooling treatment at-30,-60℃was 17 d,which was 6 d longer than the control group.In summary,the pre-cooling treatment can further inhibit the microbial growth and spoilage of fish fillets,and improve the quality of tilapia fillets.