摘要
为了减少鲈鱼在冷冻过程中的品质劣变,研究了空气冻结(组别AF-7、AF-20、AF-40、AF-60)、浸渍冻结(组别IF-20、IF-40)和液氮冻结对鲈鱼片品质的影响。分析不同冷冻方式处理后样品的冰晶结构、微观组织结构、质构、解冻损失、水分分布、挥发性盐基氮(TVB-N)、K值等品质相关指标。结果表明,当冻结速率加快时,硬度、弹性呈上升趋势,冰晶当量直径、TVB-N和K值呈下降趋势。虽然不同处理组均出现了品质劣变,但液氮冻结组和IF-40组的鲈鱼片品质最好,液氮冻结组与新鲜样品最为接近。冻结温度相同时,浸渍冻结比空气冻结的冻结速率快,可有效抑制冰晶生长,减少了质构、TVB-N、K值等品质指标的改变。相比而言,液氮冻结对缓解鲈鱼片冷冻过程中品质劣变的效果更好。
In order to reduce the quality deterioration of perch fillets during freezing,the effects of air freezing(groups AF-7,AF-20,AF-40,AF-60),immersion freezing(groups IF-20,IF-40),and liquid nitrogen freezing on the quality of perch fillets were discussed.Quality-related indicators including ice crystal structure,microstructure,texture,thawing loss,moisture distribution,total volatile base nitrogen(TVB-N),K-value,and others were analyzed for samples subjected to different freezing methods.The results showed that as the freezing rate increased,the hardness and elasticity showed an upward trend,while the ice crystal equivalent diameter,TVB-N,and K-value tended to decrease.Although quality deterioration was observed across different treatment groups,the liquid nitrogen freezing group and the IF-40 group effectively preserved the quality characteristics of perch fillets,with the liquid nitrogen freezing group most closely resembling the fresh sample group.Under the same freezing temperature,immersion freezing achieved a faster freezing rate than air freezing,effectively inhibiting ice crystal growth and reducing changes in texture,TVB-N,and K-value.In comparison,liquid nitrogen freezing proved most effective in alleviating quality deterioration of perch fillets during freezing.
作者
温馨
李娅迪
张世同
王紫暄
张捷
周鹏
WEN Xin;LI Yadi;ZHANG Shitong;WANG Zixuan;ZHANG Jie;ZHOU Peng(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2024年第8期151-159,共9页
Journal of Food Science and Biotechnology
关键词
鲈鱼
液氮冻结
K值
冰晶结构
质构
perch
liquid nitrogen freeing
K-value
ice crystal structure
texture
