食品科学 ›› 2020, Vol. 41 ›› Issue (18): 35-41.doi: 10.7506/spkx1002-6630-20190716-221

• 食品化学 • 上一篇    下一篇

NaHCO3浸泡对反复冻融鮰鱼肌肉品质的影响

章蔚,焦春海,熊光权,汪兰,石柳,李新,丁安子,吴文锦   

  1. (1.湖北省农业科学院农产品加工与核农技术研究所,湖北?武汉 430064;2.湖北工业大学生物工程与食品学院,湖北?武汉 430068)
  • 出版日期:2020-09-25 发布日期:2020-09-18
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFD0700903-3);现代农业产业技术体系建设专项(CARS-46); 湖北省自然科学基金项目(2018CFC802);中央引导地方科技发展专项(2019ZYYD030)

Effects of NaHCO3 Immersion on the Quality of Channel Catfish Subjected to Repeated Freeze-thaw Cycles

ZHANG Wei, JIAO Chunhai, XIONG Guangquan, WANG Lan, SHI Liu, LI Xin, DING Anzi, WU Wenjin   

  1. (1. Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 2. School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China)
  • Online:2020-09-25 Published:2020-09-18

摘要: 研究NaHCO3浸泡对反复冻融过程中鱼肉品质的影响,以鮰鱼为研究对象,分别测定不同质量浓度NaHCO3浸泡后的鱼肉在冻融循环中的感官品质、脂肪氧化特性、蛋白氧化特性。结果表明,随着冻融次数的增加,鮰鱼肉的pH值、白度显著下降,解冻损失率、脂肪氧化程度、蛋白氧化程度显著上升。经4?次冻融循环后,鱼肉的2-硫代巴比妥酸值到达15?μg/g,此时鱼肉品质出现恶化,基本不能食用。NaHCO3浸泡后,鱼肉的pH值上升,解冻损失率下降。鮰鱼肉脂肪和蛋白氧化程度与冻融次数有明显的线性关系(R2>0.9),且NaHCO3质量浓度对脂肪和蛋白氧化速率有显著影响,当NaHCO3质量浓度提高到1.0?g/100?mL后,脂肪和蛋白质氧化速率显著下降。因此,NaHCO3浸泡处理可以一定程度上抑制鮰鱼肉在反复冻融过程中的脂肪氧化和蛋白变性,维持鱼肉的持水能力,延缓鱼肉的品质劣变,且1.0?g/100?mL较0.5?g/100?mL?NaHCO3浸泡组效果更好。

关键词: NaHCO3浸泡;冻融循环;鮰鱼;品质

Abstract: The objective of this research was to investigate effect of NaHCO3 immersion on the sensory quality, fat oxidation and protein oxidation of channel catfish subjected to repeated freeze-thaw cycles. The results showed that the pH value and whiteness of fish fillets decreased significantly, while the thawing loss rate and the degree of fat and protein oxidation increased significantly with increasing number of freeze-thaw cycles. After 4 freeze-thaw cycles, the 2-thiobarbituric acid (TBA) value reached 15 μg/g, indicating that the fish fillets showed deteriorated quality and basically could not be consumed. Compared to the control (without NaHCO3 immersion), NaHCO3 immersion treatment led to an increase in the pH value, and a decrease in the thawing loss rate. It was found that the degree of fat and protein oxidation was highly significantly linearly related to the number of freeze-thaw cycles (R2 > 0.9), and the oxidation rates of fat and protein were greatly reduced with increasing NaHCO3 concentration to 1.0 g/100 mL. Hence, NaHCO3 immersion could to a certain extent inhibit lipid oxidation and protein denaturation in channel catfish during repeated freeze-thaw, maintain water-holding capacity and retard quality deterioration, and this effect was better at 1.0 g/100 mL NaHCO3 concentration than at 0.5 g/100 mL.

Key words: NaHCO3 immersion; freeze-thaw cycle; channel catfish; quality

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