摘 要 ：为评价冷海水预处理时间对竹筴鱼冻藏品质的影响,本试验比较了未处理(CK)、冷海水预处理4 h (T1)和48 h (T2)的竹筴鱼在冻藏12个月内,鱼体的细菌总数(APC)、挥发性盐基氮(TVB-N)、脂肪氧化(TBARS、POV)、盐溶性蛋白含量的变化趋势。结果表明,随着冻藏时间的延长,各组竹筴鱼鱼体APC和TVB-N值均呈上升趋势,其中上升幅度为CK>T1>T2;贮藏第12个月,CK、T1和T2竹筴鱼样品的TVB-N值分别是30.24、27.03、26.28 mg·100g-1。此外,冷海水预处理加速了鱼体TBARS和POV值的上升及肌原纤维蛋白的溶出。综合分析,冷海水预处理可减缓鱼体品质下降,延长货架期,本研究为渔品的冻藏预处理提供了有效的技术手段。
Abstract:In order to evaluate the effect of the pre-chilling time of cold seawater on the quality changes of frozen Trachurus japonicas, the fish samples were separated in three groups: untreated group (CK), pretreated with cold seawater for 4 h (T1), and for 48 h (T2). Changes in the aerobic plate count (APC), total volatile basic nitrogen (TVB-N), lipid oxidation (2-thiobarbituric acid reactive substances, TBARS; peroxide value, POV), and myofibrillar protein concentration of frozen Trachurus japonicas were investigated during 12 months storage. With the increase of storage time, the TVB-N values and APC in all fish samples increased, the increased order was CK>T1>T2. On the 12th month, the values of TVB-N for CK, T1 and T2 were 30.24, 27.03 and 26.28 mg·100g-1, respectively. However, the TBARS, POV and myofibrillar protein dissolution of frozen fishes pretreated with cold seawater increased during storage. Therefore, the pre-chilling of cold seawater could be an efficient pretreatment technique for the marine fishes to maintain the quality and extend the shelf life of fishes, thus to ensure the healthy development of fishery economy.