不同环境温度下冰藏黄颡鱼品质及微生物菌群变化研究
Changes of flesh quality and microflora of yellow catfish(Pelteobagrus fulvidraco)stored on ice at different environmental temperatures
范士琦 1郭慧 1张倩 1王果 1杜春莹 1薛洋 2李云3
作者信息
- 1. 西南大学水产学院,渔业与水产生物技术实验室, 重庆 400715
- 2. 重庆市水产技术推广总站,重庆 400200
- 3. 西南大学水产学院,渔业与水产生物技术实验室, 重庆 400715;淡水鱼类资源与生殖发育教育部重点实验室,重庆市水产科学重点实验室, 重庆 400715
- 折叠
摘要
为研究宰杀后的黄颡鱼(Pelteobagrus fulvidraco)在不同环境温度下冰藏过程的品质变化和保鲜时间,测定了不同环境温度冰藏黄颡鱼肌肉的质构指标、pH、硫代巴比妥酸(TBA)、高铁肌红蛋白(MetMb)、挥发性盐基氮(TVB-N)、营养成分(水分、粗蛋白、粗脂肪、粗灰分)的含量,并通过16S rRNA高通量测序分析了黄颡鱼肌肉微生物菌群的变化.结果显示:15、27、33℃温度下冰藏黄颡鱼肌肉各质构指标均随时间延长而下降.各温度组TBA、TVB-N和MetMb含量随时间延长呈上升趋势,三组的TVB-N和MetMb含量在 12h冰藏期间均没有超过国家标准限值,15℃组TVB-N含量始终处于一级鲜度标准.各温度组肌肉营养成分中粗脂肪、粗灰分和水分含量随冰藏时间延长而有所下降.微生物组分析表明在冰藏期间,三个温度组的黄颡鱼肌肉均未产生有害病原菌微生物.研究表明,宰杀后的黄颡鱼33℃时冰藏保鲜时长为4h,27℃时冰藏保鲜时长为 6h,15℃时冰藏保鲜时长可达12 h.
Abstract
The content of muscle texture index,pH,thiobarbituric acid(TBA),ferric myoglobin(MetMb),volatile salt-based nitrogen(TVB-N),nutrient content(water,crude protein,crude fat,and ash)were ex-perimentally determined to research the changes of the quality and preservation time of the Pelteobagrus fulvidraco during ice storage at different environment temperatures.Meanwhile,passed 16S rRNA high-throughput se-quencing to study changes in muscle microflora in P.fulvidraco.The results showed that the muscle texture inde-xes of P.fulvidraco during ice storage decreased with the extension time at 15℃,27℃and 33℃.The contents of TBA,TVB-N and MetMb in each temperature group showed an increasing trend with the extension of time.The contents of TVB-N and MetMb in the three groups did not exceed the national standard limit during the 12 h ice storage period,and the TVB-N content of the 15℃group was always at the first-class freshness stand-ard.The contents of crude fat,crude ash and water content in muscle nutrients in each temperature group de-creased gradually with time during ice storage.Microbiome analysis showed that the muscles of the P.fulvidraco in the three temperature groups did not produce harmful pathogenic microorganisms during ice storage.The re-sults indicated that when the environment temperature was 33℃,the preservation time of P.fulvidraco during ice storage after slaughter was 4 h,the preservation time was 6 h at 27℃,and the preservation time could reach 12 h at 15℃.The results of the present study can provide a reference for the preservation of P.fulvidraco and basic data for the conservation,processing,and quality safety of aquatic products.
关键词
黄颡鱼(Pelteobagrus/fulvidraco)/冰藏/温度/肌肉品质/营养成分/微生物菌群Key words
Pelteobagrus fulvidraco/ice storage/temperature/flesh quality/nutrient composition/microflora引用本文复制引用
基金项目
重庆市水产科技创新联盟项目(CQFTIU2022-02)
重庆市农业农村委员会生态渔产业技术体系建设项目岗位专家项目(202112941-4322000101)
中央高校基本科研业务费专项(2362020-2020jd002)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据