冻藏对已开发和商业化的鱼肉香肠特性的影响。
Effect of frozen storage on the characteristics of a developed and commercial fish sausages.
机构信息
Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34, Al-Khod-123, Oman.
School of Applied Sciences, RMIT University, Bundoora West Campus, Plenty Road, Building 223, Level 1, Melbourne, Vic 3083 Australia.
出版信息
J Food Sci Technol. 2013 Dec;50(6):1158-64. doi: 10.1007/s13197-011-0441-x. Epub 2011 Jun 25.
The effect of frozen storage on the physiochemical, chemical and microbial characteristics of two types of fish sausages was studied. Fish sausages developed (DFS) with a spice-sugar formulation and commercial fish sausages (CFS) were stored at -20 °C for 3 months. Fresh DFS contained 12.22% lipids and had a 3.53 cfu/g total bacteria count (TBC) whereas, CFS contained 5.5% lipids and had a 4.81 cfu/g TBC. During storage, TBC decreased significantly (p < 0.05) in DFS whereas it did not change (p > 0.05) in CFS. A peroxide value (PV) was not detectable until week four and eight of storage in CFS and DFS, respectively. The salt-soluble proteins (SSP) level was stable in DFS but in CFS it declined significantly (p < 0.05). Colour values did not change significantly (p > 0.05) in both sausage types. This study showed that the effect of storage at -20 °C on fish sausages characteristics varied between formulations and depended on the ingredients of fish sausages.
研究了冷冻储存对两种类型的鱼肉香肠的理化特性、化学成分和微生物特性的影响。用香料-糖配方开发的鱼肉香肠（DFS）和商业鱼肉香肠（CFS）在-20°C下储存 3 个月。新鲜的 DFS 含有 12.22%的脂肪，总细菌计数（TBC）为 3.53 cfu/g，而 CFS 含有 5.5%的脂肪，TBC 为 4.81 cfu/g。在储存过程中，DFS 中的 TBC 显著下降（p<0.05），而 CFS 中的 TBC 没有变化（p>0.05）。在 CFS 和 DFS 中，分别在储存的第四周和第八周才检测到过氧化物值（PV）。DFS 中的盐溶性蛋白（SSP）水平稳定，但 CFS 中的 SSP 水平显著下降（p<0.05）。两种香肠类型的颜色值均无明显变化（p>0.05）。本研究表明，-20°C 储存对鱼香肠特性的影响因配方而异，并取决于鱼香肠的成分。
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