不同冻结方式对大菱鲆鱼片冻藏过程中品质变化的影响

Effects of different freezing methods on quality changes during the frozen storage of turbot fillets

该文以鲜活大菱鲆为原料,研究了5种冻结方式处理对大菱鲆鱼片贮藏过程中品质变化的影响。对5种冻结方式(-20℃冰箱冻结、-20℃平板速冻、-30℃冰箱冻结、-30℃平板速冻、-90℃液氮速冻)处理的大菱鲆鱼片在-18℃冷库冻藏15周内的理化指标、质构特性和微观结构进行测定。结果表明,随着冻藏时间的延长,不同冻结方式处理的大菱鲆鱼片持水力、肌原纤维蛋白含量、活性巯基含量、Ca^2+-ATPase活性及质构特性均呈下降趋势;白度值、TBA值呈上升的趋势;pH呈先下降后上升趋势;微观组织结构不同程度劣化。经-90℃液氮速冻和平板速冻处理的大菱鲆鱼片品质劣化趋势显著低于或迟缓于冰箱冻结组,低温速冻在大菱鲆品质保鲜方面具有广阔的应用前景。

This paper aims to explore the effects of five freezing methods on the quality change of turbot fillets during storage with the use of fresh turbot as raw material.The physical and chemical properties,texture characteristics and microstructure of the five frozen-type(-20℃ refrigerator freezing,-20℃ plate quick freezing,-30℃ refrigerator freezing,-30℃ plate quick freezing,-90℃ liquid nitrogen quick freezing)turbot fillets were determined within 15 weeks of cold storage at-18℃.The results showed that the water retention,myofibrillar protein content,active sulfhydryl content,Ca^2+-ATPase activity and texture characteristics of the turbot under different freezing treatments decreased as the freezing time was lengthened.The whiteness value and TBA value showed an upward trend;the pH value first decreased and then increased;a varying degree of deterioration in the microstructure was observed.It is concluded that the deterioration of the quality of turbot squid under liquid nitrogen freezing treatment and flat freezing treatment at-90℃ was significantly lower or slower than that in the freezer groups.Therefore,low-temperature quick freezing has great potential for the application in the quality preservation of turbot.