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开发和应用的质量指数方法的冰储国王弱鱼 (Macrodon ancylodon) 的应用

Rafaela Cristina Barata Alves^1,2, Enrique Pino-Hernández³, Jhonatas Rodrigues Barbosa²

¹LAPOA/FEA (Faculty of Food Engineering), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil.

Foods (Basel, Switzerland)

|September 14, 2024

概括

通过使用质量指数方法 (QIM) 和各种生物化学分析来评估鱼的新鲜度,揭示了关键指标. 在冰中储存时,国王弱鱼在商业上保持稳定长达11天.

科学领域:

海洋生物学海洋生物学
食品科学食品科学食品科学
渔业科学渔业科学

背景情况:

生鱼的新鲜度对工业和消费者来说至关重要,影响质量,安全性和保质期.
准确的新鲜度评估对于管理鱼类质量和防止腐败至关重要.

研究的目的:

用多种分析方法评估国王弱鱼 (Macrodom ancylodom) 的新鲜度.
建立可靠的指标来确定鱼的新鲜度和保质期.

主要方法:

使用质量指数方法 (QIM) 进行感官分析.
生物化学评估包括近距离组成,pH,TVB-N,TBARS,生物氨基和脂肪酸.
细菌数量的微生物学分析.

主要成果:

随着储存时间 (R2 = 0.9868) 的推移,QIM得分线性增加 (2-21个退值点).
观察到增加了心理和中性菌的细菌数量.
TVB-N和TBARS值表明逐渐腐烂;特定的生物氨基因被确定为新鲜度指标.

结论:

在冰中储存时,鱼可以保持商业稳定性长达11天.
结合QIM,生化标志物和微生物学数据,可以全面评估鱼的新鲜度.

关键词:

QIM QIM QIM QIM QIM QIM QIM QIM QIM QIM QIM QIM QIM QIM QIM QIM QIM QIM 感官评估感官评估货架寿命货架寿命

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