养殖大黄鱼冰点调节剂研制

Development of Freezing-point Regulator for Cultured Large Yellow Croaker

研究冻结温度、冻结介质、鱼肉含水量及鱼块大小对养殖大黄鱼冻结过程中所产生的影响。在此基础上,考察NaCl、蔗糖、山梨醇、VC、葡萄糖对降低鱼块冰点所起的作用。通过Box-Behnken设计,结合鱼块冰点与感官品质变化,优化冰点调节剂的配方,最终选用2次挤压TPA方法对冰点调节剂处理前后的鱼肉质构特性进行测定。结果表明,相同冷冻温度和冷冻介质条件下,大黄鱼鱼块越小,含水量越低,鱼块降温越迅速。液体速冻比气体速冻具有更高的降温效率。通过Design-expert7.0软件确定的最佳冰点调节剂配方是:NaCl 5.16%,蔗糖2.96%,山梨醇7.15%。与空白对照组相比,将大黄鱼冰点从-1.5℃降低到-4.2℃,降低冰点作用明显,而鱼肉质构特性无统计学差异(P>0.05)。

Effect of freezing temperature, freezing Medium, water content and size of cultured Large Yellow Croaker in Freezing process was studied. On this basis, investigate the effect of NaCl, sucrose, sorbitol, VC, glucose on de-creasing the freezing point. Combined with the freezing point and sensory quality, freezing-point regulator was optimized by response surface methodology. Finally, determinate the texture of Large Yellow Croaker through the method two bite test. The results showed that in the same freezing temperature and freezing medium, the cooling speed of fish cake is much quicker when the size was smaller and the water content lower. The quick freezing though liquid was quicker in cooling speed than gas. The best freezing-point regulator is NaCI 5.16%, sucrose 2.96%, sorbitol 7.15% by Design-expert 7.0. Compared with the control group, it can decrease the freezing point from -1.5 ℃ to -4.2℃, which has a great statistics effect on decreasing the freezing point, while the texture of fish cake has no statistics significance（P〉0.05）.