不同切割方式的冷鲜草鱼制品贮藏期间理化性质的变化

摘要

以冷鲜去皮草鱼整片、鱼块、鱼薄片为研究对象，研究冷藏期间不同切割方式的草鱼制品的理化性质变化，探析切割方式对冷鲜草鱼制品理化性质的影响。研究结果表明，随着冷藏时间的延长，不同制品的水分含量下降，脂肪含量上升，而蛋白含量基本不变，挥发性盐基氮（TVBN）、硫代巴比妥酸值（TBA）呈增加趋势，短时间的冷藏可增加鱼肉中游离性鲜味氨基酸的含量。方差分析结果表明，不同切割方式对冷鲜草鱼制品的水分、蛋白、 TBA 值含量变化影响差异显著（P ＜0.05）。%In this paper, we studied the changes of physiochemical properties in different cutting products including the whole piece of chilled grass carp, fish cuboid and flakes during the storage .We want to know the influence of cutting way on the physiochemical properties of the chilled grass carp products .The results showed that water content decreased , the fat content increased and the protein content was essentially the same .Volatile basic nitrogen (TVBN) and thiobarbituric acid values (TBA) showed an increasing trend.The content of essential free amino acids of umami taste increased after short storage time.ANOVA indicated that the effect of cutting damage on water , protein content and the TBA values ware significant different (P <0.05).