不同电商物流终止温度对鮰鱼冻藏品质变化的影响

Effects of E-commerce Logistics Termination Temperature on the Quality of Frozen Channel Catfish

目的研究不同电商物流终止温度下的鱼肉贮藏品质,从而推进农产品电商的发展。方法将鮰鱼宰杀后进行真空包装,并快速将其冷冻,当中心温度稳定在-18℃后取出,进行电商物流模拟,待其到达不同电商物流终止温度(0,4,8℃)后,放入-18℃中冻藏5个月,每月测定其理化指标(pH值、色泽、汁液损失率、剪切力、三甲胺含量、硫代巴比妥酸(Thiobarbituricacid,TBA)含量、挥发性盐基氮(Total volatile base nitrogen, TVB-N)含量、新鲜度(K值))和蛋白质特性(盐溶性蛋白含量、巯基含量、羰基含量、表面疏水性)。结果将鮰鱼冻藏5个月后,3组鮰鱼片的汁液损失率、剪切力、羰基含量、表面疏水性、三甲胺含量、TBA值、TVB-N值、K值均显著上升(P<0.05),盐溶性蛋白含量、巯基含量显著下降(P<0.05)。在冻藏过程中,三甲胺含量、TBA、TVB-N、K值的增长速率为v8℃>v4℃>v0℃。结论电商物流终止温度分别为0,4,8℃的鮰鱼片在冻藏5个月后,持水性下降,肉质变硬,蛋白变性程度升高,新鲜度下降,加工品质大大降低,但均保持在二级鲜度以上,仍具有加工食用价值。此外,0℃的电商物流终止温度更有利于抑制鮰鱼片在冻藏过程中的品质劣变,4℃次之,8℃最差。

The objective of this study is to investigate the storage quality of fish at different e-commerce logistics termination temperatures,thus to promote the development of agricultural e-commerce.The channel catfish was slaughtered,vacuum sealed and quickly frozen.When the core temperature of frozen fillets was stabilized at-18℃,samples were then used for e-commerce logistics simulation,until different e-commerce logistics termination temperatures(0,4,8℃)were obtained for in parallel comparison.Afterwards,these samples were re-frozen at-18℃ for 5 months.The physicochemical properties(pH,color,water loss rate,shear force,trimethylamine content,TBA value,TVB-N value and K value)and protein properties(protein solubility,total sulfhydryl group content,carbonyl group content and surface hydrophobicity)of channel catfish meat were measured each month at different termination temperatures.After 5-month frozen storage,the water loss rate,shear force,carbonyl group content,surface hydrophobicity,trimethylamine content,TBA value,TVB-N value and K value of three groups of catfish fillets all increased significantly(P<0.05),while the protein solubility and total sulfhydryl group significantly decreased(P<0.05).Besides,during frozen storage,the increasing rates of trimethylamine content,TBA,TVB-N and K value of samples followed this order:8℃>4℃>0℃.After frozen storage for 5 months,reduced water retention,hardened meat,increased degree of protein denaturation,decreased freshness and processing quality of catfish fillets are observed at different e-commerce logistics termination temperatures of 0,4,8℃,but the fillets could maintain second-grade freshness and are still edible.Besides,the e-commerce logistics termination temperature of 0℃ is the best to delay the quality deterioration of channel catfish fillets during frozen storage,with 4℃ worse and 8℃ the worst.