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研究了不同的前期储藏处理对鲢鱼烹制品质的作用。鲢鱼块在冷藏(-1℃)和冻藏(-20℃)条件下储藏0、3、6、9、12d后进行烹制处理,从化学、物理及感官方面评价储藏温度及时间对烹制后鲢鱼品质的影响。试验结果表明,烹制处理提高了鲢鱼肉的NPN、TVB-N及TMA含量;随储藏时间的延长,冷藏和冻藏的鲢鱼经烹制处理后鱼肉中总氮含量呈逐渐降低趋势,而非蛋白氮(NPN)、挥发性盐基氮(TVB-N)和三甲胺(TMA)含量均呈逐渐增加趋势,冷藏比冻藏的变化趋势显著。储藏时间越长,烹制后鱼肉组织质量劣化越严重。冷藏条件下适宜储藏时间不超过9d,也可延长至12d,且前期冻藏有利于保证鲢鱼肉烹制后的品质。
The effects of different pre-storage treatments on the quality of silver carp were studied. Chub chunks were stored at 0, 3, 6, 9 and 12 days after being stored frozen (-1 ℃) and frozen (-20 ℃) for storage. Chemical, physical and sensory evaluation of storage temperature and time The system of silver carp quality impact. The results showed that the cooking treatment increased the NPN, TVB-N and TMA contents of silver carp meat. With the extension of storage time, the total nitrogen content of chilled and frozen silver carp decreased gradually after cooking, The contents of NPN, TVB-N and TMA increased gradually, while the changes of the storage ratio of frozen storage were significant. The longer the storage time, the more serious the quality of fish tissues will deteriorate after cooking. Cold storage conditions suitable storage time does not exceed 9d, can also be extended to 12d, and pre-frozen storage will help ensure the quality of silver carp meat after cooking.