为研究不同贮藏温度及时间对白乌鳢(Opniocepnalus argus var)肌肉品质及营养成分的影响。对白乌鳢肌肉在不同温度条件下(0 ℃、4 ℃和-20 ℃)贮藏24、48和72 h后的pH、红度、明度、黄度、持水力、剪切力和挥发性盐基氮TVB-N,以及水分、粗脂肪、粗灰分、粗蛋白、氨基酸、脂肪酸和矿物质进行测定。结果表明,随着贮藏时间的延长,相同温度条件下白乌鳢肌肉的TVB-N值、明度、黄度和蒸煮损失率逐渐升高,pH值在4 ℃条件下先降低后升高,其余各肌肉品质及营养指标总体呈下降的趋势。贮藏72 h后,0 ℃和-20 ℃条件下肌肉的TVB-N值、明度、黄度和蒸煮损失率均显著低于4 ℃(P<0.05),其余各品质指标和营养成分指标显著高于4 ℃(P<0.05)。总之,随着贮藏时间的延长,白乌鳢肌肉品质和营养价值逐渐降低,而低温有利于减缓其降低的速率,为白乌鳢贮运保鲜提供了一定的理论支持。
The effects of different storage temperatures and time on the quality and nutritional components of Opniocepnalus argus var were investigated. pH, redness, brightness, yellowness, water holding rate, shear force, TVB-N, and levels of moisture, crude fat, crude ash, crude protein, amino acids, fatty acids and minerals of Opniocepnalus argus var were determined when stored at 0, 4, and -20 ℃ for 24, 48 and 72 h. The results showed that when stored at the same temperature, the values of TVB-N, brightness and yellowness, as well as the cooking loss rate increased with prolonged storage time. Moreover, the pH value of Opniocepnalus argus var increased after an initial decrease at 4 ℃ while other indicators decreased. After storing for 72 h, the TVB-N value, brightness, yellowness and cooking loss of the muscles at 0 ℃ and -20 ℃ were significantly lower than that at 4 ℃ (P<0.05), while other indicators were significantly higher. In conclusion, the muscle quality and nutritive value of Opniocepnalus argus var decreased with storage time, and low temperature storage was beneficial to retard the decreasing rate. This study provides some theoretical supports for storing and preserving Opniocepnalus argus var.
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