新疆农业科学 ›› 2022, Vol. 59 ›› Issue (12): 3093-3103.DOI: 10.6048/j.issn.1001-4330.2022.12.025
许铭强1(), 苏文贵2, 曹双瑜3, 杨帅杰4, 孟新涛1, 张谦1()
收稿日期:
2022-01-18
出版日期:
2022-12-20
发布日期:
2023-01-30
通信作者:
张谦
作者简介:
许铭强(1987-),男,甘肃张掖人,副研究员,硕士,研究方向为农产品贮运与加工,(E-mail)xmq2046@hotmail.com
基金资助:
XU Mingqiang1(), SU Wengui2, CAO Shuanyu3, YANG Shuaijie4, MENG Xintao1, ZHANG Qiamn1()
Received:
2022-01-18
Online:
2022-12-20
Published:
2023-01-30
Correspondence author:
ZHANG Qiamn
Supported by:
摘要: 【目的】 研究新疆高白鲑鱼肉在冷藏(4℃)、冰温(0℃)和冷冻(-18℃)3个冻藏条件下理化品质、感官评价及微生物的变化。【方法】 通过对理化(pH值、TVB-N值、TBA值、色泽和质构特性)、感官评价及微生物指标的测定,研究新疆高白鲑鱼肉在冷藏(4℃)、冰温(0℃)和冷冻(-18℃)过程中的品质变化,分析高白鲑在不同冻藏温度条件下的品质变化规律。【结果】 不同冻藏温度条件下的高白鲑鱼肉,伴随着贮藏时间的延长,其品质指标的变化规律均不同。pH值呈明显的先快速降低再缓慢升高的趋势;TVB-N值和TBA值均随贮藏时间的增加而逐渐升高;色泽饱和度与各项质构特性指标同贮藏时间呈现显著的负相关;感官评价得分逐渐降低;而菌落总数则呈持续上升趋势。其中,冷藏(4℃)的各项指标变化速率最快,冷冻(-18℃)的品质变化速率最慢且差异最小;冷藏(4℃)6 d和冰温(0℃)10 d的高白鲑鱼肉明显腐败且伴有异味,菌落总数值为5.68和7.86 lgcfu/g,已超过加工食用的最高安全限量标准值;冷冻(-18℃)20 d仍为可接受收范围,至贮藏结束菌落总数的测定结果为4.52 lgcfu/g。【结论】 与冷藏(4℃)和冰温(0℃)相比,冷冻(-18 ℃)贮藏条件可有效抑制高白鲑鱼肉酸败和腐败现象的发生,贮藏温度对高白鲑鱼肉整体色泽饱和度的变化影响较大,低温冷冻贮藏对减缓高白鲑鱼肉的固有色泽品质劣化作用明显。
中图分类号:
许铭强, 苏文贵, 曹双瑜, 杨帅杰, 孟新涛, 张谦. 不同冻藏温度对新疆高白鲑鱼肉的品质变化[J]. 新疆农业科学, 2022, 59(12): 3093-3103.
XU Mingqiang, SU Wengui, CAO Shuanyu, YANG Shuaijie, MENG Xintao, ZHANG Qiamn. Study on the Quality Change of Xinjiang Coregonus peled at Different Frozen Storage Temperatures[J]. Xinjiang Agricultural Sciences, 2022, 59(12): 3093-3103.
评价指标 Evaluationindex | 5 (好) | 4 (较好) | 3 (一般) | 2 (较差) | 1 (差) |
---|---|---|---|---|---|
色泽 Color | 色泽正常,肌肉切面保持固有色泽 | 色泽正常,肌肉切面颜色饱和度高 | 色泽稍暗淡,肌肉切面略具固有色泽 | 色泽暗淡,肌肉切面固有色泽差 | 色泽明显暗淡,肌肉切面无固有色泽 |
气味 Odor | 特有香味浓郁 | 特有香味较浓郁 | 特有香味清淡,略有腥臭异味 | 无特有香味,有腥臭异味 | 腥臭异味浓烈 |
肌肉状态 Elasticity | 紧实而富有弹性,按压恢复快 | 紧实而有弹性,按压恢复较快 | 有弹性,按压恢复较慢 | 稍有弹性,按压恢复慢 | 无弹性,按压后不恢复 |
组织状态 Form of organization | 肌肉组织致密完整,纹理很清晰 | 肌肉组织紧密,纹理较清晰 | 肌肉组织不紧密但不松散 | 肌肉组织不紧密,局部松散 | 肌肉组织很不紧密,松散 |
表1 高白鲑感官评价标准
Table 1 Standard of sensory evaluation on Coregonus peled
评价指标 Evaluationindex | 5 (好) | 4 (较好) | 3 (一般) | 2 (较差) | 1 (差) |
---|---|---|---|---|---|
色泽 Color | 色泽正常,肌肉切面保持固有色泽 | 色泽正常,肌肉切面颜色饱和度高 | 色泽稍暗淡,肌肉切面略具固有色泽 | 色泽暗淡,肌肉切面固有色泽差 | 色泽明显暗淡,肌肉切面无固有色泽 |
气味 Odor | 特有香味浓郁 | 特有香味较浓郁 | 特有香味清淡,略有腥臭异味 | 无特有香味,有腥臭异味 | 腥臭异味浓烈 |
肌肉状态 Elasticity | 紧实而富有弹性,按压恢复快 | 紧实而有弹性,按压恢复较快 | 有弹性,按压恢复较慢 | 稍有弹性,按压恢复慢 | 无弹性,按压后不恢复 |
组织状态 Form of organization | 肌肉组织致密完整,纹理很清晰 | 肌肉组织紧密,纹理较清晰 | 肌肉组织不紧密但不松散 | 肌肉组织不紧密,局部松散 | 肌肉组织很不紧密,松散 |
贮藏时间 Time (d) | 冻藏温度Temperature (℃) | ||
---|---|---|---|
4 | 0 | -18 | |
0 | 60.74±0.10a | 60.74±0.10a | 60.74±0.10a |
2 | 60.11±0.13b | 60.39±0.03b | 60.41±0.02b |
4 | 58.70±0.32c | 59.71±0.04c | 60.33±0.01b |
6 | 58.59±0.38c | 59.34±0.02d | 59.80±0.02c |
8 | 57.73±0.04d | 58.77±0.01e | 59.60±0.03d |
10 | 57.06±0.03e | 58.14±0.03f | 58.87±0.06e |
12 | 56.53±0.02ef | 57.66±0.06g | 58.70±0.03f |
14 | 56.34±0.32f | 56.44±0.01h | 57.71±0.03g |
16 | 55.24±0.03g | 56.37±0.03h | 57.25±0.04h |
18 | 54.52±0.04h | 55.87±0.01i | 56.68±0.01i |
20 | 54.21±0.02h | 55.02±0.02j | 56.14±0.03j |
相关性/R | -0.984 9** | -0.994 5** | -0.986 1** |
表2 不同冻藏温度下高白鲑鱼肉亮度值(L*)的变化
Table 2 Changes of Coregonus peled's L* value in different storage temperatures
贮藏时间 Time (d) | 冻藏温度Temperature (℃) | ||
---|---|---|---|
4 | 0 | -18 | |
0 | 60.74±0.10a | 60.74±0.10a | 60.74±0.10a |
2 | 60.11±0.13b | 60.39±0.03b | 60.41±0.02b |
4 | 58.70±0.32c | 59.71±0.04c | 60.33±0.01b |
6 | 58.59±0.38c | 59.34±0.02d | 59.80±0.02c |
8 | 57.73±0.04d | 58.77±0.01e | 59.60±0.03d |
10 | 57.06±0.03e | 58.14±0.03f | 58.87±0.06e |
12 | 56.53±0.02ef | 57.66±0.06g | 58.70±0.03f |
14 | 56.34±0.32f | 56.44±0.01h | 57.71±0.03g |
16 | 55.24±0.03g | 56.37±0.03h | 57.25±0.04h |
18 | 54.52±0.04h | 55.87±0.01i | 56.68±0.01i |
20 | 54.21±0.02h | 55.02±0.02j | 56.14±0.03j |
相关性/R | -0.984 9** | -0.994 5** | -0.986 1** |
贮藏时间 Time (d) | 冻藏温度Temperature (℃) | ||
---|---|---|---|
4 | 0 | -18 | |
0 | 3.80±0.08a | 3.80±0.08a | 3.80±0.08a |
2 | 3.46±0.01b | 3.70±0.04a | 3.74±0.01a |
4 | 2.84±0.03c | 3.47±0.03b | 3.57±0.03b |
6 | 2.61±0.02d | 3.09±0.03c | 3.57±0.02b |
8 | 2.09±0.03e | 2.92±0.01d | 3.45±0.03c |
10 | 1.91±0.04f | 2.62±0.03e | 3.37±0.02cd |
12 | 1.70±0.04g | 2.39±0.03f | 3.25±0.01e |
14 | 1.53±0.02h | 1.75±0.04g | 3.28±0.03de |
16 | 1.52±0.02h | 1.68±0.02g | 3.19±0.01e |
18 | 0.87±0.01i | 1.52±0.04h | 2.77±0.06f |
20 | 0.67±0.05j | 1.41±0.04i | 2.67±0.01g |
相关性/R | -0.980 9** | -0.987 9** | -0.949 8** |
表3 不同冻藏温度下高白鲑鱼肉红度值(a*)的变化
Table 3 Changes of Coregonus peled’s a* value in different storage temperatures
贮藏时间 Time (d) | 冻藏温度Temperature (℃) | ||
---|---|---|---|
4 | 0 | -18 | |
0 | 3.80±0.08a | 3.80±0.08a | 3.80±0.08a |
2 | 3.46±0.01b | 3.70±0.04a | 3.74±0.01a |
4 | 2.84±0.03c | 3.47±0.03b | 3.57±0.03b |
6 | 2.61±0.02d | 3.09±0.03c | 3.57±0.02b |
8 | 2.09±0.03e | 2.92±0.01d | 3.45±0.03c |
10 | 1.91±0.04f | 2.62±0.03e | 3.37±0.02cd |
12 | 1.70±0.04g | 2.39±0.03f | 3.25±0.01e |
14 | 1.53±0.02h | 1.75±0.04g | 3.28±0.03de |
16 | 1.52±0.02h | 1.68±0.02g | 3.19±0.01e |
18 | 0.87±0.01i | 1.52±0.04h | 2.77±0.06f |
20 | 0.67±0.05j | 1.41±0.04i | 2.67±0.01g |
相关性/R | -0.980 9** | -0.987 9** | -0.949 8** |
贮藏时间 Time (d) | 冻藏温度Temperature (℃) | ||
---|---|---|---|
4 | 0 | -18 | |
0 | 9.91±0.12a | 9.91±0.12a | 9.91±0.12a |
2 | 9.34±0.01b | 9.77±0.01b | 9.86±0.02a |
4 | 8.50±0.04c | 9.39±0.04c | 9.64±0.03b |
6 | 8.26±0.03d | 8.88±0.01d | 9.06±0.03c |
8 | 7.85±0.03e | 8.07±0.02e | 8.85±0.03d |
10 | 7.36±0.02f | 7.85±0.04f | 8.52±0.02e |
12 | 6.92±0.04g | 7.66±0.02g | 7.92±0.03f |
14 | 6.27±0.03h | 6.86±0.03h | 7.71±0.03g |
16 | 5.85±0.03i | 6.73±0.03h | 7.35±0.03h |
18 | 5.00±0.02j | 5.93±0.05i | 6.85±0.04i |
20 | 4.67±0.02k | 5.32±0.01j | 6.69±0.05j |
相关性/R | -0.995 8** | -0.991 3** | -0.992 2** |
表4 不同冻藏温度下高白鲑鱼肉黄度值(b*)的变化
Table 4 Changes of Coregonus peled’s b* value in different storage temperatures
贮藏时间 Time (d) | 冻藏温度Temperature (℃) | ||
---|---|---|---|
4 | 0 | -18 | |
0 | 9.91±0.12a | 9.91±0.12a | 9.91±0.12a |
2 | 9.34±0.01b | 9.77±0.01b | 9.86±0.02a |
4 | 8.50±0.04c | 9.39±0.04c | 9.64±0.03b |
6 | 8.26±0.03d | 8.88±0.01d | 9.06±0.03c |
8 | 7.85±0.03e | 8.07±0.02e | 8.85±0.03d |
10 | 7.36±0.02f | 7.85±0.04f | 8.52±0.02e |
12 | 6.92±0.04g | 7.66±0.02g | 7.92±0.03f |
14 | 6.27±0.03h | 6.86±0.03h | 7.71±0.03g |
16 | 5.85±0.03i | 6.73±0.03h | 7.35±0.03h |
18 | 5.00±0.02j | 5.93±0.05i | 6.85±0.04i |
20 | 4.67±0.02k | 5.32±0.01j | 6.69±0.05j |
相关性/R | -0.995 8** | -0.991 3** | -0.992 2** |
贮藏时间 Time (d) | 冻藏温度Temperature (℃) | ||
---|---|---|---|
4 | 0 | -18 | |
0 | 37.04±0.16ab | 37.04±0.16ab | 37.04±0.16bc |
2 | 37.60±0.02ab | 38.35±0.16a | 38.43±0.26ab |
4 | 38.13±0.14a | 38.26±0.22a | 38.35±0.27ab |
6 | 35.93±0.36b | 37.93±0.49a | 39.47±0.65a |
8 | 33.31±0.54c | 37.66±0.28a | 39.27±0.57a |
10 | 29.56±0.73d | 35.56±1.57bc | 38.82±0.58a |
12 | 25.96±0.67e | 34.03±0.77cd | 37.38±0.45bc |
14 | 23.13±1.32f | 32.45±0.56de | 36.87±0.48c |
16 | 20.18±0.96g | 30.60±0.73e | 34.91±0.54d |
18 | 18.43±0.29g | 27.26±0.50f | 32.07±0.52e |
20 | 12.60±0.84h | 19.90±0.58g | 29.24±0.34f |
相关性/R | -0.959 5** | -0.850 4** | -0.729 7 |
表5 不同冻藏温度下高白鲑鱼肉硬度值变化
Table 5 Changes of Coregonus peled’s hardness value in different storage temperatures
贮藏时间 Time (d) | 冻藏温度Temperature (℃) | ||
---|---|---|---|
4 | 0 | -18 | |
0 | 37.04±0.16ab | 37.04±0.16ab | 37.04±0.16bc |
2 | 37.60±0.02ab | 38.35±0.16a | 38.43±0.26ab |
4 | 38.13±0.14a | 38.26±0.22a | 38.35±0.27ab |
6 | 35.93±0.36b | 37.93±0.49a | 39.47±0.65a |
8 | 33.31±0.54c | 37.66±0.28a | 39.27±0.57a |
10 | 29.56±0.73d | 35.56±1.57bc | 38.82±0.58a |
12 | 25.96±0.67e | 34.03±0.77cd | 37.38±0.45bc |
14 | 23.13±1.32f | 32.45±0.56de | 36.87±0.48c |
16 | 20.18±0.96g | 30.60±0.73e | 34.91±0.54d |
18 | 18.43±0.29g | 27.26±0.50f | 32.07±0.52e |
20 | 12.60±0.84h | 19.90±0.58g | 29.24±0.34f |
相关性/R | -0.959 5** | -0.850 4** | -0.729 7 |
贮藏时间 Time (d) | 冻藏温度Temperature (℃) | ||
---|---|---|---|
4 | 0 | -18 | |
0 | 11.27±0.36a | 11.27±0.36a | 11.27±0.36a |
2 | 8.99±0.19b | 10.47±0.35a | 11.19±0.31ab |
4 | 7.17±0.38c | 9.56±0.38b | 10.78±0.37ab |
6 | 5.40±0.40d | 9.40±0.40b | 10.52±0.30abc |
8 | 4.32±0.26e | 8.44±0.27c | 10.12±0.68bcd |
10 | 3.60±0.22f | 7.60±0.21d | 9.45±0.38cde |
12 | 2.78±0.11g | 6.81±0.26d | 9.51±0.24cde |
14 | 2.29±0.19gh | 5.66±0.25e | 9.30±0.24de |
16 | 1.80±0.11hi | 4.54±0.20f | 8.90±0.16ef |
18 | 1.50±0.17ij | 3.67±0.16g | 8.62±0.20ef |
20 | 0.86±0.13j | 2.56±0.19h | 8.23±0.28f |
相关性/R | -0.941 9** | -0.972 8** | -0.812 1 |
表6 不同冻藏温度下高白鲑鱼肉回复性变化
Table 6 Changes of Coregonus peled’s resiliencein different storage temperatures
贮藏时间 Time (d) | 冻藏温度Temperature (℃) | ||
---|---|---|---|
4 | 0 | -18 | |
0 | 11.27±0.36a | 11.27±0.36a | 11.27±0.36a |
2 | 8.99±0.19b | 10.47±0.35a | 11.19±0.31ab |
4 | 7.17±0.38c | 9.56±0.38b | 10.78±0.37ab |
6 | 5.40±0.40d | 9.40±0.40b | 10.52±0.30abc |
8 | 4.32±0.26e | 8.44±0.27c | 10.12±0.68bcd |
10 | 3.60±0.22f | 7.60±0.21d | 9.45±0.38cde |
12 | 2.78±0.11g | 6.81±0.26d | 9.51±0.24cde |
14 | 2.29±0.19gh | 5.66±0.25e | 9.30±0.24de |
16 | 1.80±0.11hi | 4.54±0.20f | 8.90±0.16ef |
18 | 1.50±0.17ij | 3.67±0.16g | 8.62±0.20ef |
20 | 0.86±0.13j | 2.56±0.19h | 8.23±0.28f |
相关性/R | -0.941 9** | -0.972 8** | -0.812 1 |
贮藏时间 Time (d) | 冻藏温度Temperature (℃) | ||
---|---|---|---|
4 | 0 | -18 | |
0 | -1.46±0.23ab | -1.46±0.23a | -1.46±0.23a |
2 | -1.37±0.13a | -1.50±0.06a | -1.46±0.12a |
4 | -1.59±0.07ab | -1.56±0.06ab | -1.49±0.06ab |
6 | -1.72±0.05ab | -1.65±0.06ab | -1.54±0.04abc |
8 | -1.83±0.09bc | -1.80±0.05ab | -1.58±0.07abc |
10 | -2.15±0.09c | -1.80±0.04ab | -1.61±0.07abc |
12 | -2.55±0.18d | -1.91±0.17b | -1.62±0.06abc |
14 | -3.17±0.11e | -2.29±0.13c | -1.70±0.08abc |
16 | -3.64±0.18f | -2.69±0.11d | -1.78±0.07abc |
18 | -4.43±0.13g | -3.19±0.09e | -1.79±0.07bc |
20 | -5.50±0.16h | -3.68±0.15f | -1.83±0.08c |
相关性/R | -0.914 7** | -0.869 9** | -0.543 0 |
表7 不同冻藏温度下高白鲑鱼肉黏着性变化
Table 7 Changes of Coregonus peled’s adhesivenessin different storage temperatures
贮藏时间 Time (d) | 冻藏温度Temperature (℃) | ||
---|---|---|---|
4 | 0 | -18 | |
0 | -1.46±0.23ab | -1.46±0.23a | -1.46±0.23a |
2 | -1.37±0.13a | -1.50±0.06a | -1.46±0.12a |
4 | -1.59±0.07ab | -1.56±0.06ab | -1.49±0.06ab |
6 | -1.72±0.05ab | -1.65±0.06ab | -1.54±0.04abc |
8 | -1.83±0.09bc | -1.80±0.05ab | -1.58±0.07abc |
10 | -2.15±0.09c | -1.80±0.04ab | -1.61±0.07abc |
12 | -2.55±0.18d | -1.91±0.17b | -1.62±0.06abc |
14 | -3.17±0.11e | -2.29±0.13c | -1.70±0.08abc |
16 | -3.64±0.18f | -2.69±0.11d | -1.78±0.07abc |
18 | -4.43±0.13g | -3.19±0.09e | -1.79±0.07bc |
20 | -5.50±0.16h | -3.68±0.15f | -1.83±0.08c |
相关性/R | -0.914 7** | -0.869 9** | -0.543 0 |
贮藏时间 Time (d) | 冻藏温度Temperature (℃) | ||
---|---|---|---|
4 | 0 | -18 | |
0 | 0.35±0.04ab | 0.35±0.04ab | 0.35±0.04c |
2 | 0.34±0.03abc | 0.37±0.03ab | 0.49±0.07a |
4 | 0.37±0.01a | 0.41±0.01a | 0.48±0.02a |
6 | 0.35±0.02ab | 0.38±0.02ab | 0.46±0.03ab |
8 | 0.30±0.02abcd | 0.37±0.02ab | 0.40±0.03abc |
10 | 0.28±0.03bcde | 0.33±0.02b | 0.37±0.03bc |
12 | 0.27±0.02cde | 0.31±0.02bc | 0.35±0.02c |
14 | 0.25±0.02de | 0.26±0.02cd | 0.34±0.01c |
16 | 0.23±0.02ef | 0.24±0.02cd | 0.32±0.03c |
18 | 0.17±0.01fg | 0.22±0.01d | 0.30±0.02c |
20 | 0.13±0.02g | 0.20±0.01d | 0.29±0.02c |
相关性/R | -0.800 6** | -0.756 9 | -0.551 7 |
表8 不同冻藏温度下高白鲑鱼肉凝聚性变化
Table 8 Changes of Coregonus peled’s cohesivenessin different storage temperatures
贮藏时间 Time (d) | 冻藏温度Temperature (℃) | ||
---|---|---|---|
4 | 0 | -18 | |
0 | 0.35±0.04ab | 0.35±0.04ab | 0.35±0.04c |
2 | 0.34±0.03abc | 0.37±0.03ab | 0.49±0.07a |
4 | 0.37±0.01a | 0.41±0.01a | 0.48±0.02a |
6 | 0.35±0.02ab | 0.38±0.02ab | 0.46±0.03ab |
8 | 0.30±0.02abcd | 0.37±0.02ab | 0.40±0.03abc |
10 | 0.28±0.03bcde | 0.33±0.02b | 0.37±0.03bc |
12 | 0.27±0.02cde | 0.31±0.02bc | 0.35±0.02c |
14 | 0.25±0.02de | 0.26±0.02cd | 0.34±0.01c |
16 | 0.23±0.02ef | 0.24±0.02cd | 0.32±0.03c |
18 | 0.17±0.01fg | 0.22±0.01d | 0.30±0.02c |
20 | 0.13±0.02g | 0.20±0.01d | 0.29±0.02c |
相关性/R | -0.800 6** | -0.756 9 | -0.551 7 |
贮藏时间 Time (d) | 冻藏温度Temperature (℃) | ||
---|---|---|---|
4 | 0 | -18 | |
0 | 85.78±0.30a | 85.78±0.30bc | 85.78±0.30c |
2 | 86.36±0.52a | 87.82±0.14a | 87.34±1.00ab |
4 | 87.18±0.41a | 87.69±0.39a | 88.40±0.22a |
6 | 86.56±0.33a | 87.03±0.53ab | 88.05±0.45ab |
8 | 83.51±0.49b | 87.42±0.32a | 87.56±0.37ab |
10 | 79.99±0.55c | 85.53±0.42c | 86.90±0.38bc |
12 | 78.02±0.57d | 83.50±0.23d | 85.78±0.16c |
14 | 72.73±0.33e | 80.16±0.81e | 84.35±0.42d |
16 | 70.09±0.58f | 77.66±0.75f | 83.78±0.34d |
18 | 67.71±0.69g | 74.88±0.36g | 82.02±0.50e |
20 | 62.50±0.72h | 70.58±0.64h | 81.37±0.45e |
相关性/R | -0.946 4** | -0.881 3** | -0.769 7 |
表9 不同冻藏温度下高白鲑鱼肉咀嚼性变化
Table 9 Changes of Coregonus peled’s chewinessin different storage temperatures
贮藏时间 Time (d) | 冻藏温度Temperature (℃) | ||
---|---|---|---|
4 | 0 | -18 | |
0 | 85.78±0.30a | 85.78±0.30bc | 85.78±0.30c |
2 | 86.36±0.52a | 87.82±0.14a | 87.34±1.00ab |
4 | 87.18±0.41a | 87.69±0.39a | 88.40±0.22a |
6 | 86.56±0.33a | 87.03±0.53ab | 88.05±0.45ab |
8 | 83.51±0.49b | 87.42±0.32a | 87.56±0.37ab |
10 | 79.99±0.55c | 85.53±0.42c | 86.90±0.38bc |
12 | 78.02±0.57d | 83.50±0.23d | 85.78±0.16c |
14 | 72.73±0.33e | 80.16±0.81e | 84.35±0.42d |
16 | 70.09±0.58f | 77.66±0.75f | 83.78±0.34d |
18 | 67.71±0.69g | 74.88±0.36g | 82.02±0.50e |
20 | 62.50±0.72h | 70.58±0.64h | 81.37±0.45e |
相关性/R | -0.946 4** | -0.881 3** | -0.769 7 |
贮藏时间 Time (d) | 冻藏温度Temperature (℃) | ||
---|---|---|---|
4 | 0 | -18 | |
0 | 4.42±0.05a | 4.42±0.05a | 4.42±0.05a |
2 | 4.22±0.04a | 4.33±0.07a | 4.40±0.05a |
4 | 3.85±0.10b | 4.17±0.09a | 4.26±0.03a |
6 | 3.61±0.07c | 3.72±0.10b | 4.04±0.05b |
8 | 3.14±0.07d | 3.40±0.15c | 3.96±0.09b |
10 | 2.71±0.07e | 3.36±0.07c | 3.55±0.06c |
12 | 2.46±0.13f | 3.04±0.12d | 3.40±0.09c |
14 | 2.08±0.08g | 2.52±0.15e | 3.14±0.07d |
16 | 1.85±0.07h | 2.14±0.10f | 2.96±0.06d |
18 | 1.46±0.09i | 1.77±0.15g | 2.68±0.07e |
20 | 1.15±0.07j | 1.64±0.09g | 2.56±0.10e |
相关性/R | -0.987 8** | -0.965 7** | -0.969 9** |
表10 不同冻藏温度下高白鲑鱼肉弹性变化
Table 10 Changes of Coregonus peled’s springinessin different storage temperatures
贮藏时间 Time (d) | 冻藏温度Temperature (℃) | ||
---|---|---|---|
4 | 0 | -18 | |
0 | 4.42±0.05a | 4.42±0.05a | 4.42±0.05a |
2 | 4.22±0.04a | 4.33±0.07a | 4.40±0.05a |
4 | 3.85±0.10b | 4.17±0.09a | 4.26±0.03a |
6 | 3.61±0.07c | 3.72±0.10b | 4.04±0.05b |
8 | 3.14±0.07d | 3.40±0.15c | 3.96±0.09b |
10 | 2.71±0.07e | 3.36±0.07c | 3.55±0.06c |
12 | 2.46±0.13f | 3.04±0.12d | 3.40±0.09c |
14 | 2.08±0.08g | 2.52±0.15e | 3.14±0.07d |
16 | 1.85±0.07h | 2.14±0.10f | 2.96±0.06d |
18 | 1.46±0.09i | 1.77±0.15g | 2.68±0.07e |
20 | 1.15±0.07j | 1.64±0.09g | 2.56±0.10e |
相关性/R | -0.987 8** | -0.965 7** | -0.969 9** |
质地参数 | 凝聚性 | 黏着性 | 回复性 | 弹性 | 咀嚼性 | 硬度 |
---|---|---|---|---|---|---|
凝聚性 | 1 | |||||
黏着性 | 0.701 | 1 | ||||
回复性 | 0.725 | 0.818 | 1 | |||
弹性 | 0.894* | 0.832 | 0.868* | 1 | ||
咀嚼性 | 0.744 | 0.941** | 0.849 | 0.894* | 1 | |
硬度 | 0.730 | 0.909** | 0.858* | 0.878* | 0.966** | 1 |
表11 高白鲑鱼肉各项质构参数间的相关性(R)矩阵
Table 11 Correlation (R) among textural parameters of the TPA test
质地参数 | 凝聚性 | 黏着性 | 回复性 | 弹性 | 咀嚼性 | 硬度 |
---|---|---|---|---|---|---|
凝聚性 | 1 | |||||
黏着性 | 0.701 | 1 | ||||
回复性 | 0.725 | 0.818 | 1 | |||
弹性 | 0.894* | 0.832 | 0.868* | 1 | ||
咀嚼性 | 0.744 | 0.941** | 0.849 | 0.894* | 1 | |
硬度 | 0.730 | 0.909** | 0.858* | 0.878* | 0.966** | 1 |
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