摘要
研究不同的低温冷冻预处理方式,即-20℃慢冻、-20℃、-40℃、-60℃速冻至-20℃,进行鮰鱼片的冷冻,随后于-20℃冻藏,考察储藏期间鮰鱼片理化性质的变化情况。结果表明,随着冻藏时间的延长,不同方式的冻结鮰鱼p H值、Ca^(2+)-ATPase活性、活性巯基均呈下降趋势,MDA值、TVB-N值、表面疏水性呈上升趋势,速冻处理组的样品各指标变化趋势明显低于或迟缓于慢冻组,且速冻温度越低,效果越显著。考虑到成本因素,可以结合其他保鲜手段适当提高冻结温度至-20℃^-40℃以保证产品品质。
Effects of different freezing methods,including slow fridge freezing at-20 ℃,rapid freezing at-20 ℃,-40 ℃ and-60 ℃ respectively,on the quality of channel catfish fillets stored at-20 ℃,were evaluated. The results showed that during the storage at-20 ℃,p H value,Ca2＋-ATPase activity and total sulfhydryl content decreased,while MDA contents,TVB-N contents and surface hydrophobicity increased continuously. The changing extents of each characteristic with rapid freezing methods were much lower than those with fridge freezing. With the consideration of cost,low temperature with the range between-20 ℃ and-40 ℃ would be suitable to maintain the quality of catfish fillets,with the combination of other preservative methods.
作者
彭欢欢
刘小莉
张金振
李莹
周剑忠
刘源
PENG Huan-huan LIU Xiao-li ZHANG Jin-zhen LI Ying ZHOU Jian-zhong LIU Yuan(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, Jiangsu, China Institute of Apicultural Research, CAAS, Beijing 100093, China)
出处
《食品研究与开发》
CAS
北大核心
2017年第8期177-182,共6页
Food Research and Development
基金
江苏省农业科技自主创新资金项目(CX(15)1013)
关键词
斑点叉尾鮰鱼
速冻
温度
品质
Channel Catfish fish
freezing methods
temperature
quality
