Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Food Science》 2015-10
Add to Favorite Get Latest Update

Changes in Freshness and Quality of Silver Carp Fillets during Storage at 0 ℃

CHEN Si;LI Tingting;LI Huan;LI Jianrong;CHEN Ying;LI Minzhen;Food Safety Key Laboratory of Liaoning Province, Food Science Research Institute, Bohai University;College of Life Science, Dalian Nationality of University;Chinese Academy of Inspection and Quarantine;Anshan Jiaxian Agricultural Development Co. Ltd.;  
In this research, we evaluated the changes in the freshness of silver carp fillets during storage at 0 ℃ by monitoring physical, chemical and microbial indexes including total volatile basic nitrogen(TVB-N) value, p H value, color difference value, trimethylamine(TMA) value, 2-thiobarbituricacid(TBA) value and the total number of bacterial colonies, volatile aroma compounds, and texture and sensory characteristics. The volatile odor released from the fish fillets was determined by electronic nose and analyzed using principal component analysis(PCA), loadings analysis(LA) and linear discriminant analysis(LDA). The results showed the TVB-N value, TMA value and the total number of colonies of silver carp fillets stored at 0 ℃ increased with the extension of storage time, p H value increased after an initial decrease, and color difference and TMA value did not have reference value for the determination of fish quality. Sensory evaluation scores, hardness and springiness showed a decreasing trend. Meanwhile, electronic nose was able to distinguish silver carp fillet samples stored for different periods. In addition, the total number of colonies displayed significantly positive correlations with TVB-N value and TMA value(R = 0.964 and 0.951, respectively). Based on the microbiological, physical and chemical changes observed throughout the storage period at 0 ℃, the shelf life of silver carp fillets was 12 days.
【Fund】: 国家自然科学基金青年科学基金项目(31301572);; “十二五”国家科技支撑计划项目(2012BAD29B06);; 中国博士后科学基金项目(2014M552302);; 高等学校博士学科点专项科研基金项目(优先发展领域)(20113326130001);; 重庆市博士后科研项目(Xm2014041)
【CateGory Index】: TS254.4
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved