摘要
本文重点研究-20、-40、-80℃冻藏温度对大黄鱼色泽、感官、质构和抗氧化性的影响,并对感官各指标评分与感官综合得分进行比较。结果表明,与新鲜大黄鱼冻藏第0d(对照组)相比,不同冻藏温度下第60d的色泽均发生显著变化(p<0.05),-20℃色泽变化幅度最大。时间延长导致感官各指标评分和综合得分下降,口感变差,综合得分能整体反映出鱼肌肉的感官变化情况,硬度、胶着性、咀嚼性和回复性下降,弹性先上升后下降,-80℃感官综合评分和质构指标下降最缓慢。丙二醛含量(MDA)增加,总抗氧化能力(T-AOC值)、超氧化物歧化酶(SOD)活力和谷胱甘肽过氧化物酶(GSH-PX)活力明显下降,-80℃抗氧化性指标变化速率最慢。冻藏温度越低,大黄鱼色泽、感官、质构和抗氧化性指标变化越缓慢,为大黄鱼冷冻保存提供数据支持。
The impact of different temperatures （ -20, -40 and - 80℃） on the color, sensory, texture properties and oxidation resistance of Pseudosciaena crocea were investigated. Each sensory index score were compared with sensory composite score. The results showed that compared with the control treatment, the color evaluation of samples with different frozen storage temperatures changed significantly on 60th day and the color changed sharpest when stored at-20℃. Moreover, with the prolonging the frozen storage time, each sensory index score and sensory composite score dropped and the muscle of P. crocea.tasted worse.Sensory changes reflected by sensory composite score were better. Some textural properties, including hardness, gumminess, chewiness and resilience, decreased, while resilience increased at the beginning and decreased afterwards, when frozen at -80℃,the sensory composite score and texture indicators decreased slowest. Malondialdehyde （MDA）value increased, total antioxidant capacity （ T- AOC）, superoxide dismutase （SOD） activity and glutathione peroxidase （GSH-PX） activity were significantly decreased, the oxidation resistance indicators decreased slowest at -80℃. When the frozen temperature was lower,the changes in color,sensory evaluation,texture properties and oxidation resistance indicators are slower.It can provide theoretical support for the cryopreservation of P.crocea..
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第13期338-342,346,共6页
Science and Technology of Food Industry
基金
国家科技部星火计划项目(2013GA701042)
宁波大学创新性开放实验项目(E01069138000)
关键词
大黄鱼
冻藏温度
色泽
质构
抗氧化
Pseudosciaena crocea
frozen storage temperature
color, texture properties
oxidation resistance
