不同贮藏条件下咸鱼品质的变化规律
详细信息Study on quality changes of salted fish at different storage conditions
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摘要: 对四种咸鱼（三牙、带鱼、蓝圆!、马鲅）在20、4、-20℃贮藏条件下各个品质变化进行了研究。通过感官评价得到,在20℃的贮藏条件下,四种咸鱼的货架期分别为20、6、10、14d;在4℃贮藏条件下的货架期明显延长,分别为70、35、70、70d;而在-20℃条件下贮藏的样品货架期均大于4个月。结合感官评价,对20℃与4℃贮藏条件下货架期终点的指标值进行了准确的描述:带鱼和马鲅的咀嚼性为20～30gmm,蓝圆!的咀嚼性为30～40gmm,三牙的约为50gmm;TVBN值约为40～50mg/100g;TBA值与亚硝酸盐的含量在贮藏期间具有峰值,峰值出现在货架期的不同时期。Abstract: Quality changes of four different kinds of salted fish (Otolithes ruber, Trichiurus haumela, Decapterus maruadsi, Eleutheronema tetradactylum) which stored at 20, 4 and-20℃ were studied. According to the sensory evaluation, the shelf life at 20℃ for four salted fish was 20, 6, 10 and 14 days, while at 4℃ condition, the shelf life was much longer, which showed 70, 35, 70 and 70d respectively, and the shelf life was longer than 4 months in-20℃ condition. Combining with sensory evaluation, different quality index was accurately described at the end of shelf life at the 20℃ and 4℃ storage condition:the chewiness of Trichiurus haumela and Eleutheronema tetradactylum were 20 ~ 30gmm, Decapterus maruadsi’s was 30 ~ 40gmm, the Otolithes ruber’s was about 50gmm, the TVBN was 40 ~ 50mg/100g, a peak was appeared in the TBA and nitrite value during the two different storage conditions.
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