常温下不同解冻方法对大口黑鲈鱼品质的影响

Effects of Different Thawing Methods on the Quality of Micropterus salmoides at Room Temperature

为选择一种合适大口黑鲈鱼的解冻方式(常温放置解冻、流水解冻、盐水解冻、超声波静水解冻和超声波流水解冻),本文以大口黑鲈鱼肉为研究对象,探究不同解冻方式对大口黑鲈鱼肉的保水性、挥发性盐基氮值(total volatile base nitrogen,TVB-N)、丙二醛含量、过氧化值、总巯基含量及Ca^(2+)-ATPase活性等理化指标的影响,同时对鱼肉硬度、弹性和黏附性等质构特性的变化进行分析。结果表明:常温解冻耗时219 min,耗时最长,鱼肉保水性、脂质及蛋白质氧化最为严重;流水解冻与盐水解冻分别耗时35与55 min,较常温解冻短,但鱼肉保水性、蛋白质氧化、质构特性等各项品质指标的变化仍较为严重;超声波静水解冻后的鱼肉具有较好的保水性与质构特性,并且可以有效的缓解鱼肉蛋白质的氧化,但脂质氧化较为严重;超声波流水解冻可24 min内完成鱼肉的解冻,效率更高,相较于其他解冻方式,可有效的维持鱼肉的保水性、质构特性,有效的延缓鱼肉蛋白质及脂质的氧化。因此,超声波流水解冻对冷冻大口黑鲈鱼肉品质的影响较小,是最合适的解冻方式。

In order to choose a suitable thawing method for Micropterus salmoides(room temperature thawing,running water thawing,saltwater thawing,ultrasonic static water thawing and ultrasonic running water thawing),this paper took Micropterus salmoides as the research subject.To investigate the effects of different thawing methods on water retention,total volatile base nitrogen(TVB-N),malondialdehyde content,peroxide value,total sulfhydryl content and Ca^(2+)-ATPase activity of Micropterus salmoides.At the same time,the changes of texture properties such as hardness,elasticity and adhesion of fish were analyzed.The results showed that the normal temperature thaw 219 min,longest,fish water retention,lipid and protein oxidation was the most serious.Thawing water and salt water thawing time consuming 35 and 55 min,respectively,was the shorter of the normal temperature thaw,but fish water retention,protein oxidation,quality and structure characteristics of the various quality indexes such as the change was still serious.After ultrasonic static water thawing,the fish had better water retention and texture characteristics,and could effectively alleviate the oxidation of fish protein,but the lipid oxidation was more serious.Ultrasonic flow water thawing could complete the thawing of fish within 24 minutes,which was more efficient.Compared with other thawing methods,it could effectively maintain the water retention and texture characteristics of fish,and effectively delay the oxidation of fish protein and lipid.Ultrasonic thawing of frozen water,therefore,Micropterus salmoides had little effect on quality,was the most suitable thawing method.