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浙江大学学报（农业与生命科学版）
Journal of Zhejiang University: Agric. & Life Sci.  2011, Vol. 37 Issue (2): 212-218    DOI: 10.3785/j.issn.1008-9209.2011.02.014
Agricultural sciences     
Effect of storage temperature on freshness of silver carp (Hypophthalmichthys molitrix)
YAO Yan-jia,ZHANG Jin-jie,GU Wei-gang,JI Rong,HU Ya-qin
College of Biosystem Engineering and Food Science , Zhejiang University , Hangzhou 310029 ,China
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Abstract  The influence of storage conditions on the freshness of silver carps ( Hypophthalmichthys molitrix ) was investigated .Silver carps were stored under 10 ℃ , -1℃ and -20℃ ,respectively ,and sensory changes and quality indicators such as total volatile basic nitrogen (T -VBN) , trimethylamine (TMA)  and K value were determined . The sensory evaluation results showed the storage time was confined to 3 days and 9 days under 10 ℃ and -1℃ ,respectively .According to the pattern of sodium dodecyl sulfate ‐ polyacrylamidegelelectrophoresisc (SDS-PAGE) , thedegradationof myosin heavy chain occurred after 3 days ＇storage under 10 ℃ . And the appearance of low molecular weight bands was observed after 9days under -1 ℃ and -20℃ ,but the degradation of proteins under-1 ℃ and -20℃ was indistinctive with time . The values of T-VBN , TMA and K increased significantly with time ,and the rate was improved by high temperature , in accordance with the result of sensory analysis .Therefore ,the formation of TMA and the degradation of proteins and ATP have been shown to provide a clear interpretation on the freshness decrease of silver carps .Moreover , the results show that frozen storage is an effective method to slow down the rate of freshness decrease of silver carps .

Published: 25 March 2011
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YAO Yan-jia
ZHANG Jin-jie
GU Wei-gang
JI Rong
HU Ya-qin
Cite this article:

YAO Yan-jia,ZHANG Jin-jie,GU Wei-gang,JI Rong,HU Ya-qin. Effect of storage temperature on freshness of silver carp (Hypophthalmichthys molitrix). Journal of Zhejiang University: Agric. & Life Sci., 2011, 37(2): 212-218.

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http://www.zjujournals.com/agr/10.3785/j.issn.1008-9209.2011.02.014     OR     http://www.zjujournals.com/agr/Y2011/V37/I2/212


不同储藏温度对鲢鱼鲜度品质的影响姚燕佳,张进杰,顾伟钢,纪 蓉,胡亚芹

对储藏于10 ℃ 、-1 ℃ 和-20℃ 条件下的鲢鱼进行感官评定 , 并测定挥发性盐基氮 (T-VBN) 、三甲胺 (TMA) 和 K 值等 , 从而分析不同储藏条件下鲢鱼鲜度品质的变化情况 . 感官评定结果表明 :10 ℃ 条件下鲢鱼块的储藏期不超过3 d ; -1 ℃ 条件下不超过9 d . 十二烷基硫酸钠‐聚丙烯酰胺凝胶电泳 (SDS -PAGE) 图谱显示 : 在10 ℃ 条件下储藏至第3 天 , 肌球蛋白重链明显发生降解 ; 在-1 ℃ 和-20℃ 条件下储存至第9天 , 出现肌球蛋白重链的降解条带 ; 但随着冻藏时间的延长 , 肌球蛋白重链进一步降解的趋势并不明显 . 在3种储存条件下 ,T ‐ VBN 、 TMA 和 K 值均随着储藏时间的延长而不断上升 , 且储藏温度越高 , 上升趋势越快 , 与感官检测结果一致 ; 因此 , 蛋白质降解、 ATP 降解及三甲胺的形成是评价鲜度损失的理想指标 , 而且充分地解释了鱼体鲜度降低的规律 . 此外 , 低温冻藏有效地减缓了淡水鲢鱼储藏过程中鲜度的降低速率 .
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