摘要
通过感官评价和持水力值(WHC)、pH、挥发性盐基氮值(TVB-N)三项理化指标的测定,本实验比较研究了4℃和0℃冷藏条件下三疣梭子蟹的品质变化。结果表明:感官评价显示三疣梭子蟹4℃和0℃冷藏条件下贮存期分别为6d和8d。TVB-N值能正确反映三疣梭子蟹4℃条件下冷藏时的品质变化,但无法正确反映0℃条件下冷藏时三疣梭子蟹的品质劣变。三疣梭子蟹肌肉pH随贮存天数的延长而逐渐升高,在4℃和0℃冷藏条件下变化趋势一致,pH高于8·0显示三疣梭子蟹品质劣变,有望作为检测三疣梭子蟹食用品质的辅助指标。而三疣梭子蟹WHC值在不同冷藏温度下差别较大,不适合作为反映蟹肉品质劣变的指标。
The quality changes of trituberculatus,stored at ambient temperature of 4℃ and 0℃,were evaluated by sensory evaluation and determination of three chemical indicators such as the value of water holding capacity（WHC）,pH and the value of volatile nitrogen（TVB-N）.The storage periods of trituberculatus under 4℃ and 0℃ cold conditions were 6 and 8 days respectively,determined by sensory evaluation.TVB-N value was a good indicator to evaluate the quality changes and deterioration of trituberculatus storing at 4℃ condition,but it could not reflect the quality deterioration of trituberculatus properly when stored at 0℃ condition.The pH values of trituberculatus muscle were increasing gradually along with the storing days under both 4℃ and 0℃ storing conditions.As its muscle pH exceeded 8.0,the trituberculatus quality was deteriorated.Thus muscle pH value might be a new quality indicator for evaluating the quality changes of trituberculatus under cold storing conditions.The WHC values of trituberculatus varied notably under different cold storing temperatures,which were not suitable for indicating the quality changes of trituberculatus.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第9期317-320,共4页
Science and Technology of Food Industry
基金
浙江省分析测试科技计划项目(2007F70059)
浙江省食品科学与工程重中之重重点学科开放课题资助(1110JY140503)
关键词
三疣梭子蟹
冷藏
品质变化评价
trituberculatus
cold storage
evaluation of the quality change
