冰温及4℃贮藏罗非鱼的腐败特征差异Difference Between Corruption Characteristics of Tilapia under Controlled Freezing-Point Storage and 4 ℃ Cold Storage
梁桉婕,缪小兰,段杉
摘要(Abstract)：
【目的】比较冰温贮藏及4℃贮藏罗非鱼(Oreochromis)的腐败特征差异,查找适于评价冰温贮藏罗非鱼鲜度的潜在腐败标志物。【方法】研究4℃(普通贮藏)和-1.5℃(冰温及微冻贮藏)条件下罗非鱼贮藏期间的TVB-N值、菌落总数及感官鲜度的变化,并采用电子鼻追踪挥发性成分的变化,分析测定指标间的相关性。【结果与结论】在4℃贮藏时罗非鱼的TVB-N值在0～6d变化较小,之后迅速升高,而在-1.5℃下贮藏的罗非鱼TVB-N值在0～21 d变化较小,24 d后迅速升高;菌落总数一直呈现上升趋势,4℃贮藏的罗非鱼至5 d时已达到109 cfu/g,而-1.5℃贮藏至15 d才达到109 cfu/g。感官评价结果表明,4℃贮藏的罗非鱼至6 d时已发生明显腐败,而-1.5℃贮藏的罗非鱼至21 d时发生明显腐败。4℃贮藏的罗非鱼的感官评价结果与TVB-N值呈显著相关(P <0.05),-1.5℃贮藏时两者相关性不显著(P> 0.05),说明TVB-N值并不适合作为冰温及微冻贮藏罗非鱼的鲜度指标。贮藏于4℃和-1.5℃的罗非鱼的挥发性成分(氮氧化合物、甲基类、无机硫化物、有机硫化物、醇类、醛酮类等)相差很大,其中-1.5℃罗非鱼的氮氧化合物含量远高于贮藏于4℃的罗非鱼,-1.5℃的罗非鱼的腐败感官评分与氮氧化物、无机硫化物、有机硫化物的相关性良好(r> 0.78),与甲基类成分呈显著相关(P<0.05),表明甲基类成分具有作为冰温或微冻贮藏罗非鱼腐败标志物的潜力。
关键词(KeyWords)： 罗非鱼;冰温贮藏;4℃贮藏;腐败特征;电子鼻
基金项目(Foundation): 广东省自然科学基金(2021A1515010590)
作者(Author): 梁桉婕,缪小兰,段杉
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