| 南极冰鱼外裹糊鱼块在冻藏过程中品质变化 |
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| 引用本文： | 王萍,井月欣,张健,赵云苹,孙利芹,李振铎,王共明,刘芳.南极冰鱼外裹糊鱼块在冻藏过程中品质变化[J].食品科技,2021(3):111-115. |
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| 作者姓名： | 王萍 井月欣 张健 赵云苹 孙利芹 李振铎 王共明 刘芳 |
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| 作者单位： | 山东省海洋资源与环境研究院;烟台大学生命科学学院 |
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| 基金项目： | 山东省现代农业产业技术体系鱼类产业创新团队建设项目(SDAIT-12-09);国家“十三五”海洋经济创新发展示范城市项目(烟台市)(YHCX-SW-P-201701)。 |
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| 摘 要： | 以南极冰鱼为原料,经预处理后制得外裹糊鱼块,研究其冻藏过程中品质变化及货架期,以菌落总数、挥发性盐基氮(TVB-N)、硫代巴比妥酸(TBA)值、pH值、色泽及感官评价等为评价指标。结果表明:随着冻藏时间的延长,南极冰鱼外裹糊鱼块的菌落总数呈先下降后上升趋势,TVB-N含量、TBA值和pH值均呈上升趋势,色泽亮度值L*、白度值以及感官评分均呈下降趋势,其冻藏货架期为6个月,超过6个月时,其品质严重下降,达到不可食用阶段。
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| 关 键 词： | 南极冰鱼 外裹糊 冻藏 品质变化 |
Quality Changes of Antarctic Ice Fish Fillets Coated with Batter during Frozen Storage |
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| WANG Ping,JING Yuexin,ZHANG Jian,ZHAO Yunping,SUN Liqin,LI Zhenduo,WANG Gongming,LIU Fang.Quality Changes of Antarctic Ice Fish Fillets Coated with Batter during Frozen Storage[J].Food Science and Technology,2021(3):111-115. |
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| Authors: | WANG Ping JING Yuexin ZHANG Jian ZHAO Yunping SUN Liqin LI Zhenduo WANG Gongming LIU Fang |
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| Affiliation: | (Shandong Marine Resource and Environment Research Institute,Yantai 264006,China;College of Life Sciences,Yantai University,Yantai 264005,China) |
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| Abstract: | The quality changes and the shelf life of antarctic ice fish fillets coated with batter during frozen storage were studied,total plate count,total volatile basic nitrogen (TVB-N),thiobarbital acid (TBA) value,pH value,color and sensory evaluation were used as evaluation indexes.The results showed that with the extension of storage time,total plate count decreased first and then increased and TVB-N content,TBA value,pH value were all on the rise.In addition,with the extension of storage time,the brightness value L*,whiteness value in the color value and sensory score all showed a decreasing trend.The shelf life of frozen storage is 6 months.When it is more than 6 months,its quality will be seriously reduced and it will be inedible. |
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| Keywords: | antarctic ice fish coated with batter frozen storage quality change |
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