冷海水预处理对智利竹筴鱼冷藏品质的影响
Effect of cold seawater pretreatment of Chilean jack mackerel (Trachurusmurphyi) on the fish quality during refrigerated storage
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摘要: 为了分析冷海水预处理对冷藏竹筴鱼品质的影响,研究了分别浸入在2℃冷海水仓中6、12h后,智利竹筴鱼（各处理依次标记为A,B）在（4±1）℃贮藏条件下的鱼体pH、挥发性盐基氮（TVB-N）、三甲胺（TMA-N）、硫代巴比妥酸值（TBA值）和感官品质的变化规律,直接贮藏为对照组（C）。结果显示,在贮藏期间,各预处理鱼体的pH、TVB-N、TMA-N和TBA值均随着冷藏时间的延长而上升,且C组的pH、TVB-N、TMA-N和TBA值的增长显著高于A组和B组（p<0.05）。此外,竹筴鱼的感官评分与贮藏时间存在负相关性,且鱼体冷海水预处理时间越长,其感官评分下降得越慢。研究表明,冷海水预处理时间越长,越有利于延缓鱼体鲜度指标的下降。Abstract: Changes in storage quality of Chilean jack mackerel (Trachurusmurphyi) with different cold seawater pretreatment at 4℃ temperature for 6d were studied.Two different treated time including 6h (A group) , 12h (B group) , and pH values, total volatile basic nitrogen (TVB-N) , trimethylamine (TMA-N) , 2-thiobarbituric acid reactive substances (TBA) and sensory assessment for whole jack mackerel were determined, and storage at 4℃ immediately as control group (C group) .Results indicated that pH, TVB-N, TMA-N and TBA values increased as refrigerated storage progressed and we found these values of fishes in A group were significant higher than B group and control group (p<0.05) .In addition, sensory scores showed significantly (p<0.05) lower in A group and B group than C group.On the basis of present results, it was highly recommended that longer treatment with cold seawater of fish could maintain better quality of Chilean jack mackerel during refrigerated storage.
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