Rezaei M, Hosseini S F
Dept. of Fisheries, Tarbiat Modares Univ., Noor, P.O. Box 46414-356, Mazandaran, Iran.
J Food Sci. 2008 Aug;73(6):H93-6. doi: 10.1111/j.1750-3841.2008.00792.x.
The quality changes of farmed rainbow trout (Oncorhynchus mykiss) stored in ice for a period of up to 20 (0, 4, 8, 12, 16, and 20) d were determined by chemical (total volatile basic nitrogen [TVB-N], free fatty acid (FFA), thiobarbituric acid (TBA), peroxide value (PV), heme iron), microbiological (total viable counts, TVC), and sensory methods. The TVB-N level showed fluctuations during storage, indicating that TVB-N could not be a good indicator of rainbow trout quality. The TBA values remained low and were found to fluctuate during storage. The PV values and the release of FFA increased (P<0.05), while heme iron content decreased during storage. The total viable counts of rainbow trout increased (P<0.05) from the initial value of 4.0 log CFU/g (day 0) to 7.04 log CFU/g (day 20) over the period of storage. This study showed that sensory analysis of rainbow trout correlated well with the microbiological analysis. The results of this study according to microbiological and sensorial data indicated that the shelf life of rainbow trout stored in ice was approximately 9 to 11 d.
测定了养殖虹鳟（Oncorhynchus mykiss）在冰中储存长达20天（0、4、8、12、16和20天）期间的品质变化，采用了化学方法（总挥发性盐基氮[TVB-N]、游离脂肪酸[FFA]、硫代巴比妥酸[TBA]、过氧化值[PV]、血红素铁）、微生物学方法（总活菌数，TVC）和感官方法。TVB-N水平在储存期间呈现波动，表明TVB-N并非虹鳟品质的良好指标。TBA值保持较低水平，且在储存期间有波动。PV值和FFA的释放增加（P<0.05），而血红素铁含量在储存期间下降。虹鳟的总活菌数在储存期间从初始值4.0 log CFU/g（第0天）增加到7.04 log CFU/g（第20天）（P<0.05）。本研究表明，虹鳟的感官分析与微生物学分析相关性良好。根据微生物学和感官数据，本研究结果表明，冰藏虹鳟的货架期约为9至11天。
