不冻液冻结对鳙鱼头冻藏品质的影响研究

Effect of immersion freezing on frozen storage quality of bighead carp head

针对不冻液冻结和平板冻结对鳙鱼头冻藏期间品质变化的影响进行研究。通过固相微萃取-气质联用技术(SPME-GC-MS)检测发现:鳙鱼头在冻藏期间酯类和烷烃类物质含量减少,其中平板冻结的鳙鱼头贮藏3个月后具有刺激性风味的醛类等物质增加,风味变差,品质下降。通过对滋味物质的分析表明:5’-鸟苷酸(GMP)和5’-肌苷酸(IMP)是鳙鱼头主要的呈味核苷酸,冻藏期间其含量逐渐下降,且冻藏3个月后,平板冻结的鳙鱼头中呈味核苷酸含量显著低于不冻液冻结组,鲜味较差。实验结果表明:不冻液冻结鳙鱼头冻藏期间的品质指标如Ca^(2+) -ATPase活性、总巯基质量分数、硫代巴比妥酸(TBA)质量分数和挥发性盐基氮(TVB-N)质量分数等均优于平板冻结。综上所述,相较于平板冻结方式,不冻液冻结能更好地保持鳙鱼头在冻藏过程中的鲜度品质。

The objective of this study was to investigate the application of immersion freezing on the frozen storage quality of bighead carp.The content of esters and alkanes detected by solid phase microextraction gas chromatography mass spectrometry(SPME-GC-MS)decreased significantly.After three months of storage,irritating aldehydes and other substances of plate freezing sample increased,leading to the poor flavor and the bad quality.The results of analysis of taste substances indicated that asthe main nucleotides in the headcap,the concentration of 5’-guanylic acid(GMP)and inosine monophosphate(IMP),decreased during freezing storage.Moreover,the concentration of flavor nucleotide in the AF frozen sample was significantly lower than one in IF frozen sample.The results showed that quality indicators,including activity of Ca^(2+) -ATPase,total sulfhydryl content,thiobarbituric acid(TBA)and total volatile basic nitrogen(TVB-N)after immersion freezing treatment were better than those with plate freezing.Collectively,it was suggested that immersion freezing could be a better way to maintain bighead carp head quality during frozen storage than plate freezing.