不同解冻方式对智利竹筴鱼船上冻品贮藏品质的影响

Effect of different thawing process on the quality of Chilean jack mackerel (Trachurus murphyi) during on-board frozen storage

摘要: 以挥发性盐基氮（TVB-N）、三甲胺氮（TMA-N）、组胺以及硫代巴比妥酸（TBA）含量为指标,研究了不同解冻方式对智利竹筴鱼在-18℃下冻藏6个月品质的变化。结果表明,流水解冻相对于室温解冻和4℃解冻,在TBA和组胺含量上有显著性差异（p<0.05）,而室温解冻和4℃解冻在TVB-N,TMA-N,TBA和组胺上组间差异不显著（p>0.05）。结果表明,4℃解冻对于鱼体品质变化的控制较为理想。

Abstract: Different thawing process on the quality changes of fresh Chilean jack mackerel during frozen storage over 6 months at-18℃ was studied by measuring total volatile basic nitrogen (TVB-N) , trimethylamine nitrogen (TMA-N) , thiobarbituric acid (TBA) and histamine, respectively.The results indicated that the values of TBA and histamine from water thawing process were significantly higher than that of room temperature and 4℃ thawing process (p < 0.05) , the values of TVB-N、TMA-N、TBA and histamine between room temperature and 4℃ thawing process were not significantly different (p > 0.05) .Based on the results, 4℃ thawing process was ideal for fish quality changes controlling.