不同冻结方式对金鲳鱼水分、组织结构与品质变化的影响

doi:10.7506/spkx1002-6630-20181113-149

食品科学 ›› 2019, Vol. 40 ›› Issue (23): 213-219.doi: 10.7506/spkx1002-6630-20181113-149

不同冻结方式对金鲳鱼水分、组织结构与品质变化的影响

巩涛硕，蓝蔚青，王蒙，谢晶

（1.上海海洋大学食品学院，上海 201306；2.上海水产品加工及贮藏工程技术研究中心，上海冷链装备性能与节能评价专业技术服务平台，食品科学与工程国家级实验教学示范中心（上海海洋大学），上海 201306）

出版日期:2019-12-15 发布日期:2019-12-24
基金资助:
现代农业产业技术体系建设专项（CARS-47）；广东海洋大学广东省水产品加工与安全重点实验室开放课题（GDPKLAPPS1802）；上海水产品加工及贮藏工程技术研究中心能力提升项目（19DZ2284000）；上海市科委公共服务平台建设项目（17DZ2293400）

Effects of Different Freezing Methods on Water State, Tissue Structure and Quality Changes of Trachinotus ovatus

GONG Taoshuo, LAN Weiqing, WANG Meng, XIE Jing

(1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China)

Online:2019-12-15 Published:2019-12-24

摘要/Abstract

摘要： 为研究不同冻结方式对金鲳鱼水分、组织结构与品质变化的影响，本实验以鲜活金鲳鱼为原料，分别采用平板冻结（plate freezer，PF）、螺旋式冻结（spiral freezer，SF）、超低温冻结（cryogenic freezer，CF）和冰柜冻结（ordinary freezer，OF）处理样品，随后通过pH值、挥发性盐基氮（total volatile basis nitrogen，TVB-N）含量、质构特性、色泽、保水性（持水率、蒸煮损失率和汁液损失率）等指标，并结合低场核磁共振与光学显微镜观察，综合评价4 种冻结处理方式对冷冻金鲳鱼水分、组织结构与品质变化的影响。结果发现：整体而言，SF组样品的指标均优于OF组，CF组样品与SF组样品的pH值和TVB-N含量较低，其质构、色泽与保水性变化速率低于PF与OF组。由低场核磁共振结果可知，SF处理对样品水分流失影响最小。由肌肉组织微观结构观察可知，CF组与SF组样品肌原纤维间隙小、分散均匀，组织冰晶细小，金鲳鱼的综合品质较好。因此，与其他冻结方式相比，SF处理的综合效果最佳。

关键词: 金鲳鱼, 冻结方式, 水分, 组织结构, 品质

Abstract: This work was undertaken in order to study the effects of different freezing methods on water state, tissue structure and quality changes of Trachinotus ovatus. Four different freezing methods such as plate freezer (PF), spiral freezer (SF), cryogenic freezer (CF) and ordinary freezer (OF) were used to freeze fresh Trachinotus ovatus. The pH, total volatile basis nitrogen (TVB-N) content, texture profile analysis (TPA) parameters, color difference, water retention capacity (water holding capacity (WHC), cooking loss rate and juice loss rate) of the frozen fish samples were measured and they were also evaluated by low-field nuclear magnetic resonance (LF-NMR) and light microscopy. The results showed that SF samples were generally superior to OF samples in all the parameters tested. The pH and TVB-N content of CF and SF samples were lower, and the TPA parameters, color parameters and water retention capacity changed more slowly than those of PF and OF samples. From the results of LF-NMR, it was found that SF had the least effect on water loss. The observation of muscle tissue microstructure showed the presence of narrow intermyofibrillar space that was evenly distributed as well as small ice crystals, indicating that the quality of Trachinotus ovatus could be well maintained. Therefore, the overall performance of SF was better than the other freezing methods.

Key words: Trachinotus ovatus, freezing method, water, tissue structure, quality

中图分类号:

TS254.4

巩涛硕，蓝蔚青，王蒙，谢晶. 不同冻结方式对金鲳鱼水分、组织结构与品质变化的影响[J]. 食品科学, 2019, 40(23): 213-219.

GONG Taoshuo, LAN Weiqing, WANG Meng, XIE Jing. Effects of Different Freezing Methods on Water State, Tissue Structure and Quality Changes of Trachinotus ovatus[J]. FOOD SCIENCE, 2019, 40(23): 213-219.

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不同冻结方式对金鲳鱼水分、组织结构与品质变化的影响

Effects of Different Freezing Methods on Water State, Tissue Structure and Quality Changes of Trachinotus ovatus

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