冻藏条件对带鱼鱼肉及其鱼糜凝胶特性的影响

Effects of Frozen Storage Conditions on Meat and Surimi Gel Properties of Hairtail

为研究不同冻藏条件对带鱼鱼肉及其鱼糜凝胶特性影响,将新鲜带鱼分别置于-7、-13、-18和-23℃下冻藏15~120 d,期间测定带鱼鱼肉理化特性(羰基、巯基、Ca^(2+)-ATPase活性、TBARS),随后将鱼肉制成鱼糜凝胶后测定凝胶特性(色泽、凝胶强度、持水力),并结合扫描电镜观察微观结构。结果表明,随着冻藏时间的延长,鱼肉羰基含量和TBARS值逐渐升高,巯基含量和Ca^(2+)-ATPase活性下降。冻藏温度越低,鱼肉的各项指标变化程度越小。除-7℃冻藏60 d后的样品TBARS值大于0.58 mg MDA/kg外,其余样品均未发生腐败。随冻藏时间的延长,带鱼鱼糜凝胶色泽逐渐劣变,持水力逐渐降低,冻藏温度越低色泽和持水力的变化越小。带鱼鱼肉在四个温度下冻藏120 d制成的鱼糜凝胶,其凝胶强度分别下降了72.33%、54.13%、39.17%和29.31%。通过SEM观察发现更低的冻藏温度能够使鱼糜凝胶保持良好的三维网状结构,抑制带鱼凝胶的劣变。综上,随冻藏时间的延长,带鱼鱼肉及其鱼糜凝胶特性逐渐劣变,随着冻藏温度由-7℃降低到-23℃,劣变过程得到延缓。

To study the changes of hairtail meat and its surimi under different frozen conditions.Fresh hairtails were stored at -7,-13,-18 and -23℃ for 15~120 d,respectively.And the physicochemical properties(carbonyl group,sulfhydryl group,Ca^(2+)-ATPase activity,TBARS)of fish meat and the gel properties(color,gel strength,water holding capacity,microstructure)of surimi were determined at different stages.The results showed that with the extension of frozen time,the carbonyl content and TBARS value increased,while sulfhydryl content and Ca^(2+)-ATPase activity decreased.For surimi gel,the color gradually deteriorated,and the water retention capacity gradually decreased.The lower frozen temperature,the smaller changes in each group.No spoilage occurred in the samples except the fish meat whose TBARS value was greater than 0.58 mg MDA/kg after being frozen at -7℃ for 60 d.After 120 d,the gel strength of surimi in four temperature groups decreased by 72.33%,54.13%,39.17 %and 29.31%,respectively.SEM showed that the surimi had better threedimensional network structure at lower frozen temperature.In conclusion,longer frozen time reduced the quality of hairtail meat and the gel properties of surimi,while lower temperature could inhibit the deterioration process.