We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
养殖南方大口鲶鱼片贮藏过程中生化特性变化.
- Authors
杨欣怡; 雷宝良; 宋 涛; 宋 军; 杜雪莉; 张凤枰; 王锡昌
- Abstract
Objective To explore the effects of different freezing methods and antifreeze on the biochemical and sensory properties of Silurus meridionalis Chen fillets. Method Using fresh Silurus meridionalis Chen fillets as raw materials, they were divided into quick-freeze group (JB), single-freeze group (DB), quick-freeze+antifreeze group (JK), single-freeze+antifreeze group (DK), ultra-low temperature quick-freezing Group (CL) 5 groups of fillets. The frozen storage at -18 - for 112 weeks was used to analyze the trends of sensory characteristics, pH value, volatile base nitrogen value, microorganisms, and tissue structure of southern bigmouth catfish fillets. The content of salt-soluble protein was only analyzed after 40 weeks of storage. Results When the fillets were stored for 40 weeks, the salt-soluble proteins in the JB, JK, DB, DK, and CL groups decreased to 3.60%, 10.94%, 9.73%, 13.23%, and 24.05%. Lowering speed was JB>DB>JK>DK>CL. When the fillets were stored for 112 weeks, the K values of the JB, JK, DB, DK, and CL test groups were 48.83%, 46.67%, 45.18%, 42.35%, and 37.14%, and the K values of each test group showed a slowly increasing trend. Among them, the K value of the fish fillet in the CL test group met the second-grade freshness requirement; the TBA value of the fish fillets in each test group was slowly increasing, and the TBA value of the 112th week was JB>JK>DB>DK>CL. The T-VBN value, pH, muscle water holding capacity, and sensory score of the fish fillets in the 5 test groups were basically the same without significant differences (P> 0.05). The fish fillets of each test group were stored frozen for 112 weeks, and the total number of colonies, Staphylococcus aureus and Salmonella all met the requirements of the relevant national standards of SC/T 3116. During storage, the muscle tissue structure of southern bigmouth catfish fillets in each experimental group mainly showed changes in connective tissue, muscle cell integrity, and sarcoplasma. The degree of tissue structure change of fish fillet at week 112 was: CL<DK<DB<JK<JB. Conclusion The degree of protein denaturation of Silurus meridionalis Chen fillets stored under single-freezing or ultra-low-temperature quick-freezing treatment and antifreeze treatment is reduced a certain extent.
- Publication
Journal of Food Safety & Quality, 2020, Vol 11, Issue 1, p49
- ISSN
2095-0381
- Publication type
Article