鲫鱼在冷藏过程中的鲜度变化

摘要

本实验利用感官评价、化学(TVBN值和pH值)和微生物(细菌总数)指标的分析,研究了鲫鱼在真空包装和非真空包装两种条件下贮藏于3±1℃时新鲜度的变化.实验结果表明贮藏在真空包装条件下能够延缓鲫鱼的腐败变质,贮藏过程中感官评分呈下降趋势,表明在两种贮藏条件下鲫鱼的新鲜度随时间延长而降低.贮藏过程中TVBN值都有升高,而非真空包装组样品中细菌生长的速度要高于真空包装组.%The quality changes of crucian carp stored in two different conditions: vacuum packing and non-vacuum packing,both at temperature of 3 ±1 ℃, were evaluated by sensory assessment, chemical(total volatile basic nitrogen and pH) and microbial (total viable counts) analysis. Storage in vacuum packing was more effective than non-vacuum packing, in delaying spoilage of the crucian carp. It was observed that the appearance score decreased with storage time, indicating the progressive loss of freshness in both vacuum packing and non-vacuum packing storage conditions. There was an increase in total viable counts over the period of storage. Bacteria grew more quickly in non-vacuum packing samples than in vacuum packing ones.