恒温蓄冷剂冻结对大黄鱼品质的影响

doi:10.3969/j.issn.1673-1689.2020.09.006

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恒温蓄冷剂冻结对大黄鱼品质的影响
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                        10.3969/j.issn.1673-1689.2020.09.006
                    
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Effect of Freezing with Cold Storage Agent at Constant Temperature on the Quality of Large Yellow Croaker

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摘要:

为提升冷冻大黄鱼的品质，以养殖大黄鱼为研究对象，在无包装空气自然循环冻结(UAF-0)、真空薄膜包装空气自然循环冻结(PAF-1)基础上，探讨了真空薄膜包装蓄冷剂自然循环冻结(PLF-1)、无包装蓄冷剂自然循环冻结(ULF-0)等冻结条件下大黄鱼的冻结速率及理化等指标的变化。结果表明，虽然PLF-1方式下最大冰晶生成带与ULF-0相比延长了44 min，但大黄鱼肌原纤维组织微结构比较清晰，肌肉组织损伤及色差变化较小，硬度、弹性、咀嚼性、恢复性分别仅下降6.8%、1.2%、1.2%、1.9%，pH值变化不显著(P>0.05)，盐溶性蛋白下降不显著( P >0.05)，TVB-N上升最慢。综合比较4种冻结方式，其品质按优劣为：PLF-1>ULF-0>PAF-1>UAF-0。

Abstract:

In order to improve the quality of frozen large yellow croaker, breeding large yellow croaker was selected for the project. Based on unpackaged air circulation freezing (UAF-0), vacuum film packaging air circulation freezing (PAF-1), the study compared the differences of freezing rate, physical and chemical properties of large yellow croaker between vacuum film packaging cold storage cycle freezing(PLF-1) and unpackaged refrigerant circulating freezing(ULF-0). The results showed that although the time for maximum ice crystal formation in the PLF-1 mode was 44 minutes longer than that in the ULF-0 mode, the myofibril microstructure of large yellow croaker was relatively clear, the muscle tissue damage and chromatic aberration change were relatively small, and hardness, elasticity, chewiness and recovery were only decreased by 6.8%, 1.2%, 1.2% and 1.9%, respectively. Neither the change of pH nor the decrease of salt soluble protein content was obvious( P >0.05), the rising rate of TVB-N was the slowest. Comparing the large yellow croaker quality of four freezing methods, the following was the order from good to bad: PLF-1>ULF-0>PAF-1>UAF-0.

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刘英丹,孟天宇,李勇勇,陈淑敏,龚芳芳,王晔,张玉琦,娄永江.恒温蓄冷剂冻结对大黄鱼品质的影响[J].食品与生物技术学报,2020,39(9):39-45.

LIU Yingdan, MENG Tianyu, LI Yongyong, CHEN Shumin, GONG Fangfang, WANG Ye, ZHANG Yuqi, LOU Yongjiang. Effect of Freezing with Cold Storage Agent at Constant Temperature on the Quality of Large Yellow Croaker[J]. Journal of Food Science and Biotechnology,2020,39(9):39-45.

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在线发布日期: 2020-11-26
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