将草鱼、鳙鱼、鳜鱼、罗非鱼在不同温度下(4、-1和-20℃)贮藏0、3、6、9、12d,对4种鱼肌肉的水分、粗脂肪、pH值、肌纤维直径、质构特性、持水率、K值、总挥发性盐基氮(TVB-N)、TBARS进行测量。结果显示:相同贮藏温度下,其肉质品质随着贮藏时间的延长而变差,而贮藏的温度降低可以缓解该过程;另外肌肉的肉质特性与其贮藏间肉质品质变化有直接的关系,肌肉pH值越大、肌纤维直径越细、含水量和脂肪含量越低,在相同的贮藏温度和时间下,较其他鱼更能保持其肉质品质。

Under different storage conditions,the muscle moisture,crude fat,pH value,muscle fiber diameter, textural properties,water holding rate,K value,and total volatile basic nitrogen( TVB-N),TBARS of grass carp, bighead,Chinese perch and tilapia were investigated. The four fish were stored in different temperature( 4℃,- 1℃ and- 20℃) for 0,3,6,9,12d. The result showed that,under the same storage temperature,the meat quality became worse with the increase of the storage time,but lower the storage temperature could delay this process. Additionally,the meat characteristics had a direct relationship with the meat quality. The greater of muscle pH value,the smaller of muscle fiber diameter,the lower the water content and fat content,the better quality for the fish meat in the same storage temperature and time.