前处理对4℃贮藏条件下鲢鱼质构的影响

摘要

The textural properties of silver carp with different pre-treatments, whole fish and evicerating fish, under 4℃storage were measured by TPA (texture profile analysis) method. The results were showed that druing 0-12 h, with the exception of Adhesiveness, all of parameters in whole fish group were higher than in eviceratin fish group. After 12 h, the trends were opposite, while the textural properties in eviceratin fish group were superior to that in whole fish group. Then, the suggestion was put forword that under 4℃, the fish was storaged in the form of whole fish whenstorageperiodwaslessthan12h,andtheeviceratingfishwasstoragedwhenstorageperiodwasover12h.%　　采用质地多面剖析法(TPA)对4℃贮藏条件下不同前处理方式(全鱼和净膛)的鲢鱼的质构进行分析。结果表明：0~12 h贮藏期间,除黏着性外,全鱼组其它质构参数都优于净膛组,12 h之后,两个处理组的参数值发生了改变,以净膛组质构参数优于全鱼组。因此,建议贮藏期在12 h以内,以全鱼贮藏,贮藏期超过12 h,以净膛鱼贮藏为好。