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研究鳙鱼(Aristichthys nobilis)在冷藏(3℃)条件下鱼体阻抗特性及鱼片鲜度指标的变化。对鱼体相对阻抗变化率Q和鱼片鲜度指标(K值、w(TVB-N)、细菌总数及感官评分)进行测定,分析Q与K、w(TVB-N)、细菌总数和感官评分的相关性,建立其相关性模型。结果表明:鳙鱼鱼片在3℃贮藏至第12天感官评分为14,K值为74.1%;w(TVB-N)为16.1mg/100g;细菌总数1.30×105 CFU/g;鱼体Q降至12.7%,失去感官食用价值。Q与K、w(TVB-N)、细菌总数和感官评分的相关性系数r分别为0.993、0.971、0.977和0.981,达极显著水平,表明Q与各鲜度指标具有良好的相关性,在3℃贮藏条件下采用Q快速、无损伤地评估鳙鱼鱼片鲜度是可行的。
The changes of impedance characteristic and freshness index of freshwater fish (Aristichthys nobilis) under cold (3 ℃) conditions were studied. The relative impedance change rate (Q), freshness index (K value, TVB-N, total bacteria and sensory score) of fish were measured to analyze the relationship between Q and K, w (TVB- Score the relevance of the establishment of its relevance model. The results showed that the shaddock fillets were stored at 3 ℃ for 12 days, the sensory score was 14, the K value was 74.1%, the TVB-N was 16.1mg / 100g, the total number of bacteria was 1.30 × 105 CFU / g. Down to 12.7%, loss of sensory value. The correlation coefficient between Q and K, w (TVB-N), bacteria and sensory score were 0.993, 0.971, 0.977 and 0.981, respectively, reaching extremely significant levels, indicating a good correlation between Q and each freshness index It is feasible to evaluate the freshness of anchovy fillets under fast storage conditions of 3 ℃ without damage.