Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage
Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage
复制标题
超冷和冷藏期间虹鳟鱼（Oncorhynchus mykiss）鱼片的质量评估
DOI：
10.1007/s13197-014-1539-8
复制
发表时间：
2015-08-01
影响因子：
3.1
通讯作者：
Gao, Liang
中科院分区：
文献类型：
--
作者：
Shen, Song;Jiang, Yan;Gao, Liang
为了评价超低温(-3A℃)和冷藏(3A℃)贮藏对虹鱼鱼片品质、总挥发性盐基氮(TVB-N)、滴水损失、pH、电导率(EC)、总需氧计数(TAC)、K及相关数值、三磷酸腺苷(ATP)及其相关物质、色泽和感官评分的影响，分析了这些指标之间的相关性。根据TAC、K值和感官评分的综合评价，虹鱼鱼片在3摄氏度下的可接受限度为5天，在-3摄氏度下为11天。此外，TVB-N与其他新鲜度指标(TAC、K值、感官评分)的相关系数较低。与其他指标相比，TVB-N可能不足以评价虹鱼鱼片的新鲜度变化。在K值和相关值中，H值与其他新鲜度指标的相关系数较高，是虹鱼鱼片冷藏和超低温贮藏期间较好的新鲜度指标。与冷藏相比，超级冷藏可以将虹鲑鱼片的保质期延长6天。
In order to evaluate the effect of super chilling (-3 A degrees C) and chilled (3 A degrees C) storage on the quality of rainbow trout fillets, total volatile base nitrogen (TVB-N), drip loss, pH, electric conductivity (EC), total aerobic count (TAC), K and related values, adenosine triphosphate (ATP) and related compounds, color and sensory score were determined and correlation between these indicators were analyzed. According to the comprehensive evaluation of TAC, K value and sensory score, the limit for acceptability of rainbow trout fillets was 5 days at 3 A degrees C and 11 days at -3 A degrees C. Additionally, the correlation coefficients between TVB-N and other freshness indicators (TAC, K value, sensory score) were relatively low. TVB-N may be inadequate for evaluating freshness changes of rainbow trout fillets compared with other indicators. Among the K and related values, H value was a better freshness indicator in rainbow trout fillets during chilled and super chilling storage for its better correlation coefficients with other freshness indicators. Super chilling storage could extend the shelf life of rainbow trout fillets by 6 days compared to chilled storage.