不同温度下冻藏对青鱼品质的影响研究

Effects of Frozen Storage on the Quality of Black Carp at Different Temperatures

为研究不同温度下冻藏对青鱼品质的影响,本研究将新鲜青鱼在-18、-30、-60、-80℃下冻藏,分别取冻藏后0、7、15、30、60、90 d样品测定盐溶性蛋白含量、钙ATP酶(Ca^(2+)-ATPase)活性、总巯基含量、表面疏水性,并结合质构、色差、十二烷基硫酸钠聚丙烯酰胺(SDS-PAGE)凝胶电泳、电镜观察,分析4个温度梯度下冻藏青鱼品质的变化。结果表明,随着冻藏时间的延长,4组青鱼鱼肉的品质均出现下降,以30 d内检测指标的变化较为突出,说明冻藏1月的青鱼可食用价值发生改变。相同冻藏时间下,-80℃组冻藏青鱼的各项指标均优于其余3组,-60℃组品质次之,-18与-30℃组品质无明显差异,说明超低温可降低青鱼组织蛋白质的变性速率,更好地保持鱼肉品质。本研究可为研发青鱼冻藏新方式及辅助存储技术提供理论依据。

In order to study the effect of frozing storage at different temperatures on the quality of black carp,the fresh black carp was frozen at-18,-30,-60 and-80℃,then the content of salt-soluble protein,calcium ATPase(Ca^(2+)-ATPase)activity,total sulfhydryl group and surface hydrophobicity were measured at 0,7,15,30,60 and 90 days,respectively.Changes in quality of frozen black carp were analyzed by combining texture,color difference,sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE)and scanning electron microscope(SEM).The results showed that with the extension of frozen storage time,the fish quality of the four groups decreased,and the change of detection index within 30 days was more prominent,indicating that the edible value of frozen black carp stored for one month had been reduced.However,under the same frozen storage days,the indexes of frozen back carp in the-80℃group were better than those in the other three groups,followed by the-60℃group.The difference between the-18 and-30℃groups was not obvious,indicating that ultra-low temperature can reduce the rate of tissue protein degeneration of black carp and better maintain the quality of fish.This study can provide a theoretical basis for developing new frozen storage methods or auxiliary storage of black carp.