高白鲑在冷藏过程中的品质变化研究

于亚文; 朱新荣; 张建

doi:10.13386/j.issn1002-0306.2017.13.048

高白鲑在冷藏过程中的品质变化研究

Quality change of Coregonus peled during chilling storage

摘要

摘要: 本实验以高白鲑为研究对象,对其基本营养成分,理化（p H、持水率、挥发性盐基氮值、硫代巴比妥酸值、三甲胺氮值）,肌肉蛋白质(蛋白质组成、Ca²⁺-ATPase活性、表面疏水性),感官及微生物指标进行测定,揭示高白鲑在冷藏（4℃）过程中品质变化规律。结果表明:高白鲑是一种高蛋白鱼类,其蛋白质含量高达18.95%±0.12%;随着贮藏时间的延长,高白鲑各项指标都呈现出不同程度的变化趋势,p H呈先下降后上升的"V"字形变化趋势,在贮藏第10 d时p H上升至7.15。持水率随贮藏时间的增加而逐渐下降,由初始值95.27%下降至第10 d的89.79%。挥发性盐基氮值、硫代巴比妥酸值及三甲胺氮值均呈现持续上升的变化趋势,在第10 d分别达31.05、0.45、5.02 mg/100 g;肌原纤维蛋白,肌浆蛋白及肌基质蛋白含量的变化趋势基本一致,随贮藏时间的延长均逐渐减少,其中,肌原纤维蛋白含量变化最大,由初始值35.86%减少至2.05%。而碱溶性蛋白含量逐渐增加,由19.14%增加至22.72%;贮藏期间Ca2+-ATPase活性呈下降趋势,活性降低了69.2%;表面疏水性呈增大的趋势,由初始值52.54μg上升至94.82μg;感官分值随着贮藏时间的延长而降低;细菌总数呈现持续上升的变化趋势,贮藏末期达到6.04 log CFU·g^-1,其数值在限量标准(7.00 log CFU·g^-1)范围内。综合分析各项指标变化情况,可用于评价高白鲑在冷藏过程中的品质变化,为其贮藏保鲜提供理论参考。

Abstract: Coregonus peled was used as the research object, the basic nutritional indicators, physical and chemical ( p H, water holdup, TVB-N, TBA, TMA-N) , muscle protein ( protein composition, Ca²⁺-ATPase activity and surface hydrophobicity) , sensory and microbiological indicators were measured to reveal the quality change of Coregonus peled during chilling ( 4 ℃) storage.The results showed that the muscle of Coregonus peled was a fish with relatively high protein and protein content was as high as 18.95% ± 0.12%.With the increase of storage time, fresh Coregonus peled indexes showed different degrees of change.The p H value showed a tendency to decrease first and then rise, presents the tendency of the “V”glyph, in the store 10 days p H value rose to 7.15.The water holdup showed a downward trend, and decreased from 95.27% to 89.79% in the storage of10 days. TVB-N, TBA and TMA-N showed a trend of continuous increase, and at 10 days, respectively, up to 31.05, 0.45, 5.02 mg/100 g. The trend of myofibrillar protein, myogen and muscle matrix protein content in the storage process were basically the same, with the extension of storage time and presented decrease trend, among them, the biggest change was myofibrilar protein content, which reduced from 35.86% to 2.05%.But the alkali-soluble protein content increased gradually, which increased from 19.14% to 22.72%.With the extension of storage time, Ca2 +-ATPase activity showed a trend of decrease and the activity decreased by 69.2%.The change of surface hydrophobicity showed a increase trend, the value increased from52.54 μg to 94.82 μg at the end of storage. And sensory quality indicators showed a downward trend. The total bacterial count showed a trend of continuous increase, and at the end of storage, the total bacterial count reached 6.04 log CFU·g^-1, which was within the limit of 7.00 log CFU·g^-1. Comprehensive analysis of various index changes and these indicators can be used to evaluate the character of Coregonus peled in refrigeration process and provide a theoretical reference for the fresh-keeping.