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首页> 外文期刊>African Journal of Biotechnology >Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes
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Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

机译：基于感官，微生物学，生化和物理属性的，0℃下托盘包装的罗非鱼片的质量评估

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摘要

The quality deterioration of tray-packed tilapia (genetically improved farmed tilapia strain of?Oreochromis niloticus) fillets stored at 0°C were studied by integrated evaluations of sensory, microbiological, biochemical and physical analysis, in order to expound the mechanism of fish spoilage and develop the most reliable indicators for quality assessment. The results showed that four quality index asPseudomonas?counts, total volatile basic nitrogen (TVBN), cadaverine (CAD) and K value were highly correlated (r > 0.90) with storage time and sensory acceptability. Protein degradation was visible on SDS-PAGE when microbiological load exceeded 6 log cfu/g. Thiobarbituric acid reactive substances (TBARS) value remained at a very low level throughout the storage, suggesting low lipid oxidation in muscle. Hardness decrease tested by texture machine was consistent with texture softening of fillets in the sensory evaluation. Considering fish freshness and microbiological safety, the shelf life of tilapia fillets stored at 0°C was approximately 10 - 12 days.
机译：通过感官，微生物学，生化和物理分析的综合评估，研究了在0℃下储存的盘装罗非鱼（遗传改良的养殖罗非鱼的改良罗非鱼品系）鱼片的质量下降，以阐明鱼变质和致病的机理。制定最可靠的质量评估指标。结果表明，假单胞菌计数，总挥发性碱性氮（TVBN），尸胺（CAD）和K值这四个质量指标与储存时间和感官接受度高度相关（r> 0.90）。当微生物负荷超过6 log cfu / g时，在SDS-PAGE上可见蛋白质降解。整个存储过程中，硫代巴比妥酸反应性物质（TBARS）值保持在非常低的水平，表明肌肉中的脂质氧化程度较低。在感官评估中，通过纹理机器测试的硬度降低与鱼片的纹理软化一致。考虑到鱼类的新鲜度和微生物安全性，罗非鱼片在0°C下的保质期约为10-12天。

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