虹鳟肉冷冻3个月的脂肪氧化、蛋白质降解及色泽

IF 0.6 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of microbiology, biotechnology and food sciences Pub Date : 2023-07-31 DOI:10.55251/jmbfs.9196

P. Herc, J. Čuboň, M. Čech, P. Haščík, Lukáš Jurčaga, M. Bobko, O. Bučko, Andrea Mesárošová, Jozef Kupec

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引用次数: 0

摘要

本工作的目的是分析在冷冻条件下（-18°C）储存3个月对丙二醛MDA、TVB-N（总挥发性碱性氮）形成和颜色的影响。实验中包括1-1.5岁（n=15）的高达500g（RT）的虹鳟和2-2.5岁（n=15）的低达3.5kg的鳟鱼（RT1）。鱼的规定重量已经经过加工。屠宰鱼类后，在屠宰后的第1天和储存的第1、2、3个月后，用KONICA MINOLTA 2600D（L*、a*、b*）在CIE颜色空间中从每条鱼中提取样品以分析肉的颜色。TVB-N和MDA含量平行测定。对于两种重量类别的鳟鱼，冷冻三个月后，我们观察到与测量的第一天相比，TVB-N显著增加（RT1-P≤0.05；RT-P≤0.05）。冷冻三个月后，虹鳟两种体重类别的丙二醛含量均显著高于首次测量时（P≤0.05）。在RT实验组中，冷冻三个月后的鳟鱼肉明显（P≤0.05）变淡（L*）和变黄（b*）。冷冻保存3个月后，RT1组的肉颜色明显较深（P≤0.05），红色较少，黄色较少。

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FAT OXIDATION, PROTEIN DEGRADATION AND COLOUR OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) MEAT DURING 3 MONTHS OF FREEZER STORAGE

The aim of the work was to analyze the effect of storage in freezing conditions (-18 ° C) during 3 months of storage on the formation of malondialdehyde MDA, TVB-N (total volatile basic nitrogen), and colour. Rainbow trout up to 500 g (RT) aged 1-1.5 years (n=15) and trout (RT1) up to 3.5 kg aged 2-2.5 years (n=15) were included in the experiment. The stated weight of the fish is already after processing. After slaughtering the fish, samples were taken from each fish for analysis of meat colour in the CIE colour space with a KONICA MINOLTA 2600D (L*, a*, b*) on the 1st day after slaughter and after the 1st, 2nd, 3rd month of storage. The content of TVB-N and MDA was measured parallel. For both weight categories of trout, after three months of freezing, we observed significant (RT1- P≤0.05; RT- P≤0.05) increase in TVB-N compared to the first day of measurement. Malondialdehyde content after three months of freezing was significantly (P≤0.05) higher than at the first measurement in both weight categories of rainbow trout. In the RT experimental group, trout meat after three months of freezing was significantly (P≤0.05) lighter (L*) and less yellow (b*). The meat of the RT1 group after 3 months of freezing storage was significantly (P≤0.05) darker , less red and less yellow.

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来源期刊

Journal of microbiology, biotechnology and food sciences FOOD SCIENCE & TECHNOLOGY-

CiteScore

1.90

自引率

0.00%

发文量

156

审稿时长

8 weeks

期刊介绍： The Journal of Microbiology, Biotechnology and Food Sciences is an Open Access, peer-reviewed online scientific journal published by the Faculty of Biotechnology and Food Sciences (Slovak University of Agriculture in Nitra). The major focus of the journal is regular publishing of original scientific articles, short communications and reviews about animal, plant and environmental microbiology (including bacteria, fungi, yeasts, algae, protozoa and viruses), microbial, animal and plant biotechnology and physiology, microbial, plant and animal genetics, molecular biology, agriculture and food chemistry and biochemistry, food control, evaluation and processing in food science and environmental sciences.