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### 基于低场核磁共振技术研究新微冻气调罗非鱼片水分迁移与品质变化的相关性

1. （1.海南大学食品科学与工程学院，海南 海口 570228；2.海南勤富食品有限公司，海南 海口 517300；3.海洋食品精深加工关键技术省部共建协同创新中心，海南 海口 570228）
• 发布日期:2020-11-23
• 基金资助:
国家自然科学基金地区科学基金项目（31760484）；海南省重点研发项目（ZDYF2018053）；海南省高等学校科学研究项目（Hnky2019ZD-1）；海南省研究生创新科研项目（Hys2018-200）

### Correlation between Water Migration Analyzed by Low-Field Nuclear Magnetic Resonance and Quality Change of Modified Atmosphere Packaged Tilapia Fillets during Superchilled and Frozen Storage

WANG Chunling, FU Renhao, PEI Zhisheng, LIN Xiangdong, XIE Qibin, FENG Aiguo

1. 1. School of Food Science and Engineering, Hainan University, Haikou 570228, China; 2. Hainan Qinfu Foods Co. Ltd., Haikou 517300, China; 3. Colllaborative Innovation Center of Marine Food Deep Processing, Haikou 570228, China
• Published:2020-11-23

Abstract: In order to explore the correlation between the moisture mobility and quality changes in tilapia fillets under low temperature storage, fish fillet samples (about 130 g each) were frozen to an internal temperature of ?4 (traditional superchilling), ?8, ?12 or ?18 ℃ and stored for up to 28 days under modified atmosphere packaging (V(CO2) : V(O2) : V(N2) = 6:1:3). During the storage period, juice loss rate, total number of colonies, pH, total volatile basic nitrogen (TVB-N) content, color difference ΔE and water migration were measured and the correlation between water migration and other parameters was evaluated. The results showed that on the 7th day of storage, the highest juice loss rate was observe in the ?4 ℃ group. TVB-N content, total number of colonies, and ΔE value showed an upward trend during storage at all temperatures, and quality deterioration proceeded faster in the -4 ℃ group compared with the other temperature groups. pH slowly declined during storage ?18 ℃, while it showed an initial decrease followed by an increase at the other temperatures. Low-field nuclear magnetic resonance showed that the content of bound water content (A21) did not change significantly, the content of immobilized water content (A22) gradually decreased, and the content of free water content (A23) gradually increased with storage time. The most significant changes were observed at ?4 ℃, whereas the degree of water mobility at ?8 and ?12 ℃ was close to that at ?18 ℃. In general, A21, A22 and A23 were significantly correlated with ΔE and juice loss rate (P < 0.05) and also correlated with TVB-N content and pH. To sum up, the new superchilling technology at ?12 ℃ can be seen as a substitute for freezing to preserve fish quality.