摘要
为研究冻结速率对大黄鱼冻藏期间品质的影响,采用冰箱慢速冻结、酒精浸渍速冻、液氮浸渍速冻方法处理新鲜大黄鱼,以p H值、汁液损失率、TVB-N值、盐溶性蛋白提取率、质构等指标研究鱼肉冻藏过程中的理化特性变化,并通过扫描电镜研究其组织微结构的变化.结果显示,随着冻藏时间的延长,慢冻组和酒精速冻组样品pH值先下降后上升,液氮速冻组样品的pH值趋于平缓;3组样品TVB-N值均逐渐上升,但液氮速冻组的TVB-N值较小,且上升速率最缓慢,冻藏210 d时,慢冻组、酒精速冻组、液氮速冻组的TVB-N值分别达到27.79,25.024,21.57mg·dg^-1;盐溶性蛋白提取率和硬度、弹性、胶黏性、凝聚性、回复性降低,液氮速冻组的值下降程度较小;扫描电镜观察发现贮藏过程中大黄鱼的肌肉纤维损伤程度逐渐增大,而液氮浸渍速冻对大黄鱼肌肉纤维的损伤最小.与慢速冻结样品相比,虽然速冻组样品(液氮速冻组、酒精速冻组)有较大的汁液损失率,但其更有利于延缓大黄鱼蛋白质变性和降解,保持样品质构特性,且液氮浸渍速冻优于酒精浸渍速冻.本研究可为进一步改进水产品的速冻技术提供参考依据.
The effect of freezing rate on the quality of Pseudosiciaena crocea during frozen storage was examined in the current study.Fresh Pseudosciaena crocea were treated by three freezing methods including slow freezing,ethanol immersion freezing and liquid nitrogen immersion freezing.The indices including pH value,drip loss,TVB-N value and texture,combined with scanning electron microscopy(SEM)to investigate the change of physiochemical properties and tissue microstructure of fish flesh.The results showed that the pH value of samples treated by both slow freezing and ethanol immersion freezing decreased initially and gradually increased.Finally,a sustained decline was observed in that of Pseudosiciaena crocea by liquid nitrogen immersion freezing.Slow change in the latter was observed in that of Pseudosiciaena crocea by liquid nitrogen immersion freezing.The TVB-N value of Pseudosciaena crocea frozen by three different methods increased with the prolonging of the storage time,while the sample treated by liquid nitrogen freezing remained the lowest value.The value were 27.79,25.024,21.57 mg·dg^-1,respectively.The content of soluble protein and texture properties of samples treated by three different freezing methods decreased during storage.In contrast,a relatively high value of protein solubility and texture properties were remained in Pseudosciaena crocea treated by liquid nitrogen freezing.Meanwhile,SEM profiles revealed that varying degrees of damage occurred on the muscle fibers of Pseudosciaena crocea treated by three different freezing methods.Minimum damage was observed on samples treated by liquid nitrogen immersion freezing.In summary,a relative higher drip loss was evident in quick freezing samples.Increased freezing rate,delayed the Pseudosciaena crocea denaturation and degradation of the proteins.The texture characteristics remain unaltered.Furthermore,liquid nitrogen immersion freezing produced optimal results,compared with other two freezing methods.The current study highlights the potential of developi
作者
唐佳楣
廖媛媛
汤海青
欧昌荣
TANG Jiangmei;LIAO Yuanyuan;TANG Haiqing;OU Changrong(College of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315832,China;Faculty of Food Science,Zhejiang Pharmaceutical College,Ningbo 315100,China)
出处
《宁波大学学报（理工版）》
CAS
2019年第6期35-42,共8页
Journal of Ningbo University：Natural Science and Engineering Edition
基金
国家自然科学基金（31501519）
浙江省公益研究项目（GN18C200033）
宁波市科技局农业重大择优委托项目（2012C10024）
宁波市科技局富民项目（2017C10029）
鄞州富民强县专项（20170013）
关键词
大黄鱼
冻结速率
液氮浸渍速冻
理化特性
组织微结构
Pseudosciaena crocea
freezing rate
liquid nitrogen immersion freezing
physiochemical properties
tissue microstructure
