To determine the quality changes and shelf life of grass carp fillets with sizing(GCFS),the aerobic bacterial count,microbial succession,water holding capacity(WHC),total volatile basic nitrogen(TVB-N),thiobarbituric acid reactive substances(TBARS),biogenic amines,ATP-related compounds and K value of GCFS were analyzed during storage at 4 ℃ and 10 ℃.Results showed that the aerobic bacterial count of GCFS stored at 4 ℃ and 10 ℃ approached or exceeded the limit on 7 d and 3 d,respectively,suggesting that low temperature significantly affects microbial amplification and microflora composition in GCFS,especially retarding the growth of Acinetobacter,Shewanella and Aeromonas.During storage,no significant difference(P＞0.05)of WHC in samples was observed.The pH of GCFS reached the lowest level on 3 d,and the contents of TBARS,TVB-N and the specific biogenic amines(cadaverine,putrescine,histamine and tyramine)increased continuously.Furthermore,the changes in nucleotide degradation were greatly affected by storage temperature.The K value of GCFS exceeded the recommended limit value(60％)after 7 d of storage at 4 ℃ or 3 d of storage at 10 ℃,meaning that the samples entered the stale state.The results of sensory evaluation showed a negative correlation between the quality and storage time,with the phenomena of textural softening,flesh discoloration and fishy-smell aggravation in raw/cooked GCFS stored at 10 C for 3 d and 4 ℃ for 5 d.Considering the results of various indicators and the pursuit of high edible quality,the suggested shelflife of GCFS at 4C and 10 ℃was 3 d and 1 d,respectively.
关键词
预挂浆草鱼片/冷藏/品质变化/货架期/微生物组成
Key words
grass carp fillets with sizing/refrigerated storage/quality changes/shelf life/microflora composition
维普
万方数据