低温速冻处理对养殖大黄鱼冻藏品质的影响

Sharp freezing effects on the quality of frozen stored Larimichthys crocea

研究了养殖大黄鱼分别用-20℃空气冻结和-65℃低温速冻处理后,在-18℃冻藏过程中肌肉蛋白质生化特性、质构特性以及组织结构的变化情况。结果表明,无论是-20℃空气冻结还是-65℃低温速冻,随着贮藏时间的延长,养殖大黄鱼的盐溶性蛋白含量、Ca2+-ATPase活性、硬度均呈下降趋势,pH值先下降后上升。低温速冻处理冻结速率快,组织细胞产生的冰晶小且均匀,细胞形态基本保持完整,对盐溶性蛋白质含量和Ca2+-ATPase活性影响极显著(P<0.01),低温速冻更有利于保持养殖大黄鱼的品质。

Variations of biochemical properties, texture and tissue structure of Larimich- thys crocea during the frozen storage at --18℃ after --20℃ air freezing or --65℃ liquid freez- ing were investigated. The results showed that the content of salt-soluble protein, Ca2＋-AT- Pase activity and hardness decreased with the prolonging of frozen storage time, while pH value decreased first, then increased. With the increase of freezing speed, the ice crystals became smaller and more uniform, which was helpful to keep the integrity of cell structure, to reduce the loss of salt-soluble protein and Caz＋-ATpase activity. The sharp freezing method may en- hance the L. crocea quality during frozen storage.