该文研究了红鳍东方鲀在微冻(-3 ℃)贮藏过程中的品质变化。通过测定菌落总数、pH值、持水力、汁液流失率、挥发性盐基氮(total volatile base nitrogen,TVB-N)、硫代巴比妥酸(thiobarbituric acid,TBA)、质构、微观组织结构的变化,研究了微冻对红鳍东方鲀品质的影响。结果表明,红鳍东方鲀pH值呈先下降后上升的趋势,贮藏第10天时pH达到最低值6.10;汁液流失率、TVB-N、TBA、菌落总数呈上升趋势,其中贮藏第15天时TVB-N、TBA分别为15.87 2 mg/100g、0.242 mg/100g,属于二级品鲜度,第15天时菌落总数升至6.54 lg CFU/g,超出水产品国家标准规定的可食用界限5.0 lg CFU/g;持水力、硬度、弹性、咀嚼性、回复性呈下降趋势;由背部肌肉横向和纵向切片显微结构观察结果得出,微冻贮藏过程中细胞内和细胞间空隙逐渐增大,纤维束间隙逐渐增大,并出现断裂。因此,微冻贮藏过程中红鳍东方鲀品质呈变劣趋势,最佳食用期为1~15 d。
The quality changes of Takifugu rubripes under micro-frozen (-3 ℃) storage were studied. The total plate counts, pH value, water holding capacity, juice loss rate, total volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), texture, tissue microstructure were detected which in order to investigate the effects of micro-frozen on the quality of Takifugu rubripes. The results showed that the pH value of Takifugu Rubripes first decreased and then increased. The pH reached the lowest value at 6.10 on the 10th day of storage and then increased to 6.21 on the 25th day of storage. Juice loss rate, TVB-N, TBA, and the total plate counts showed a upward trend. The value of TVB-N and TBA were 15.87 mg/100g and 0.242 mg/100g on the 15th day, and it belonged to the second grade freshness. The total plate counts increased to 6.54 lg CFU/g on the 15th day, exceeding the limit of 5.0 lg CFU/g by the national standards for aquatic products. Water holding capacity, hardness, springiness, chewiness and resilience showed a downward trend. The microstructure observation results of transverse and longitudinal sections of the back muscles showed that the gaps in and between cells gradually increased during micro-freezing storage. The gaps between the fasciculus gradually became larger and the fasciculus gradually fractured over storage time. The quality of Takifugu rubripes showed a tendency to deteriorate during micro-frozen storage, and the best edible time was 1-15 days.
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