胡素梅¹，张丽娜¹，罗永康¹，沈慧星²，宋永令¹，崔建云¹
（1中国农业大学食品科学与营养工程学院，北京100083；2中国农业大学理学院，北京100083）

摘要：为了了解淡水养殖鲤鱼在冷藏和微冻贮藏条件下的品质变化情况，本研究将经前处理后的鲜活鲤鱼分别贮藏于4 ℃和-3 ℃冰箱中，测定了菌落总数（TVC）、挥发性盐基氮（TVB-N）、硫代巴比妥酸值（TBA）以及K值等指标的变化。结果显示：冷藏第12天鲤鱼的菌落总数为5.67 logcfu/g，微冻第40天为5.72 logcfu/g；冷藏第8天时TVB-N值为10.55 mg/100 g，微冻第30天TVB-N值为18.85 mg/100 g；冷藏条件下TBA值在贮藏的第14天为0.52 mg/kg，微冻第40天为1.06 mg/kg，均未超过2.00 mg/kg；冷藏第8天K值为55.96%，微冻第30天K值为53.99%。综合各指标变化，4 ℃和-3 ℃贮藏鲤鱼的贮藏期分别为8 d和30 d，-3 ℃的微冻贮藏较4 ℃贮藏鲤鱼贮藏期延长了2.75倍。

关键词：鲤鱼；品质；冷藏；微冻

Studies on the quality changes of common carp during chilled storage and partial-freezing storage
HU Su-mei ¹, ZHANG Li-na ¹, LUO Yong-kang ¹, SONG Yong-ling ¹, SHEN Hui-xing ², CUI Jian-yun ¹
( 1 College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
2 College of Science, China Agricultural University, Beijing 100083, China )

Abstract: The quality of pre-treated common carp stored at 4 ℃ and -3 ℃ respectively were investigated with total viable counts (TVC), total volatile basic nitrogen (TVB-N), 2-thiobarbituric acid (TBA) and K value as the indicators. The TVCs of common carp stored at 4 ℃ on the 12th day and stored at -3 ℃ on the 40th day were 5.67 logcfu/g and 5.72 logcfu/g, respectively. The TVB-N value of commom carp stored at 4 ℃ was 10.55 mg/100 g on the 8th day, while it was 11.77 mg/100 g of common carp stored at -3 ℃ on the 20th day. However, TBA values of common carp stored at 4 ℃ on the 14th day and stored at -3 ℃ on the 40th day were 0.52 mg/100 g and 1.06 mg/kg, respectively, both under the limit value of 2.00 mg/kg. Meanwhile, the K value of common carp stored at 4 ℃ was 55.96% on the 8th day, and it was 53.99% of common carp stored at -3 ℃ on the 30th day. Taking all the indicators considered，the shelf life of common carp stored at 4 ℃ and -3 ℃ was 8 days and 30 days respectively. Compared to 4 ℃ storage, the preservation life of common carp during partial freezing storge was 2.75 times longer.

Key words: common carp; quality; chilled storage; partial-freezing

基金项目：现代农业产业技术体系建设专项资金资助（nycytx-49-24）
作者简介：胡素梅（1987—），女，硕士，主要从事水产品贮藏及加工研究。E-mail: husumei1@163.com
通讯作者：崔建云（1957—），男，教授，研究方向：农产品加工与食品制造技术装备开发与集成开发。E-mail: jycui@cau.edu.cn

(来源：《渔业现代化》2010.37(5)：38-42)