黑鱼香肠冰温贮藏期品质的变化.

Objective: To study the effect of ice temperature on the storage characteristics of ready-to-eat blackfish sausage. Methods: The ice temperature dehydration technology was used to control the water content of black fish sausage to about 50%, and the freezing point of fish sausage was lowered to -5.6 ℃, and then stored at -4 ℃, with refrigeration (4 ℃) as the control. Through the determination of the total number of colonies (TVC), color, water holding capacity, total volatile basic nitrogen (TVB-N), texture properties, biogenic amines and other physical and chemical indicators of black fish sausage during storage, as well as the observation of scanning electron microscopy, analysis of black fish sausage changes in quality and microstructure. Results: All indexes in the ice temperature group were significantly lower than those in the control group (P<0.05). The logarithm of TVC and TVB-N at 42 days of storage were (5.37±0.06) and (17±0.03) mg/100 g., the total amine content was (324.93±1.89) mg/kg. The analysis results of TVC and TVB-N showed that the shelf life of black fish sausage can be doubled by ice-temperature storage compared with refrigeration. Low-field NMR results showed that the water distribution of black fish sausage during ice-temperature storage was better than that of the refrigerated group. Scanning electron microscopy showed that the gel network in the ice-temperature group had a higher degree of binding to fat particles. Conclusion: The preservation effect of black fish sausage stored in ice temperature is better than that in cold storage. [ABSTRACT FROM AUTHOR]