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不同贮藏温度下大菱鲆的品质变化及货架期预测模型的建立

刘锋，梅俊，谢晶（上海水产品加工及贮藏工程技术研究中心，上海冷链装备性能与节能评价专业技术服务平台,
食品科学与工程国家级实验教学示范中心（上海海洋大学），上海海洋大学食品学院，上海 201306）   

  1. （上海水产品加工及贮藏工程技术研究中心，上海冷链装备性能与节能评价专业技术服务平台,
    食品科学与工程国家级实验教学示范中心（上海海洋大学），上海海洋大学食品学院，上海 201306）
  • 出版日期:2019-08-20 发布日期:2019-10-31
  • 通讯作者: 谢晶（1968—），女，教授，博士，研究方向：食品工程。E-mail：jxie@shou.edu.cn
  • 作者简介:刘锋（1994—），男，硕士研究生，研究方向：海产品保鲜。E-mail：903696657@qq.com
  • 基金资助:
    现代农业产业技术体系建设专项（CARS-47)；2016年上海市科技兴农重点攻关项目[沪农科攻字（2016）第1-1号]；上海市科委平台能力建设项目（16DZ2280300）；上海市科委公共服务平台建设项目（17DZ2293400）

Establishment of prediction model for quality change and shelf life of Scophthalmus maximus at different storage temperatures#br#

LIU Feng, MEI Jun, XIE Jing(Shanghai Engineering Research Center of Aquatic Product Processing＆Preservation,#br# Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,#br# National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University),#br# College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)   

  1. (Shanghai Engineering Research Center of Aquatic Product Processing＆Preservation,
    Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,
    National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University),
    College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
  • Online:2019-08-20 Published:2019-10-31

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摘要： 为探究大菱鲆（Scophthalmus maximus）在不同贮藏温度下品质特性与货架期的关系，将大菱鲆贮藏在-3 ℃、0 ℃、4 ℃、10 ℃和15 ℃温度下，测定其感官品质、挥发性盐基总氮（TVB-N）、菌落总数、硫代巴比妥酸值（TBA）、电导率的变化，并且观测肌肉的微观结构；采用低场核磁共振技术（Low-field nuclear magnetic resonance, LF-NMR）分析鱼肉中水分迁移状况，并且建立了TVB-N及菌落总数与贮藏时间和温度的动力学模型。研究发现，随着贮藏时间的延长，5种不同贮藏温度下鱼肉中不易流动水均减少，货架期终点各贮藏温度下的样品相对于新鲜鱼肉，其肌纤维结构均由紧密变得疏松；TVB-N和菌落总数变化预测模型中的活化能和指前因子分别为79.50、75.07 kJ/mol和1.3×1014、7.62×1012。选用10 ℃进行验证性试验，结果显示实测值与预测值相对误差在10 %以内。因此，可根据TVB-N值及菌落总数对大菱鲆贮藏在-3 ℃~15 ℃的货架期进行实时预测。

关键词: 大菱鲆, 品质变化, 贮藏温度, 预测模型, 货架期

Abstract: In order to investigate the relationship between the quality characteristics and the shelf life of Scophthalmus maximus at different storage temperatures, Scophthalmus maximus was stored at -3 ℃, 0 ℃, 4 ℃, 10 ℃ and 15 ℃. The changes of sensory quality, TVB-N, total viable count (TVC), TBA value and electrical conductivity were measured. The microstructure of the muscle was observed and the water migration in the fish was analyzed by Low-field nuclear magnetic resonance (LF-NMR). The dynamic model of TVB-N, TVC, storage time and temperature was established. It was found that with the storage time increasing, the water not easy to flow in fishes was decreased at five different storage temperatures. Compared with fresh fish, the muscle fiber structure of samples at different storage temperatures changed from compact to loose at the end of the shelf life. The activation energy and pre-exponential factors in the prediction model for changes of TVB-N and TVC were respectively 79.50, 75.07 kJ/mol and 1.3×1014, 7.62×1012. The verification experiment was conducted at 10 ℃. The result shows that the relative error between the measured value and the predicated value was within 10%. Therefore, the shelf life of Scophthalmus maximus stored at -3 ℃ ~15 ℃ can be predicted based on TVB-N and TVC.

Key words: Scophthalmus maximus, quality change, storage temperature, prediction model, shelf life