【作者】 高红岩； 胡瑞卿； 刘恒明； 王丽娜； 高琳琳； 张付云； 谢智芬；

【Author】 Gao Hongyan1 Hu Ruiqing2 Liu Hengming3 Wang Lina1 Gao Linlin1 Zhang Fuyun1 Xie Zhifen1 (1.School of Food Eng. , Dalian Fisheries Univ., Dalian, 116023, China;2. Emerson Climate Technologies (Shenyang) Refrigeration Co., Ltd., Shenyang, 110141, China; 3.School of Environment Eng. , Dalian Fisheries Univ., Dalian, 116023, China)

【机构】 大连水产学院食品工程学院； 艾默生环境优化技术(沈阳)有限公司； 大连水产学院环境工程学院；

【摘要】 近年来预冷技术引起学者的广泛兴趣。本研究的目的是研究流化冰预冷与冰温贮藏(-1.5℃)技术对新鲜鳕鱼片质量的影响。感官检验QDA(定量描述分析方法)数据的多元变量分析(ANOVA)用统计软件NCSS 2000(NCSS,Utah,USA)实现。对QDA数据分析处理采用PCA(主要因素分析方法),由Uncrambler程序(Version 9.5,CAMO Trondheim,Norway)完成。实验得出,流化冰预冷方法在一定程度上可以降低新鲜鳕鱼片冰温贮藏初期的TVN值。如果在生产中考虑到流化冰的卫生要求,这种处理方法可以抑制微生物的生长。流化冰处理组(A组)与对照组(B组)大多数感官特性不同。A组的质构特性随时间变化不是很大。但是对照组随贮藏时间延长,变得缺少汁液和不那么柔嫩。流化冰预冷方法一定程度上可以延长新鲜鳕鱼片从中性期到腐败期的过程。从感官特性可接受限判断,A组新鲜鳕鱼片货架期达17日。可以推论,用此法加工的新鲜鳕鱼片若配以适当的冰温冷链,可以满足长途运输的需求,且具有良好的食用品质。更多还原

【Abstract】 In recent years pre-cooling techniques has attracted considerable interest. The aim of this work was to analyze the influences of slurry ice as a pre-cooling method on quality for fresh cod fillets during further superchilled storage at -1.5 ℃. Analysis of variance (ANOVA) was carried out on QDA (quantitative descriptive analysis) data in the statistical program NCSS 2000 (NCSS, Utah, USA). PCA (principal component analysis) was performed for QDA in the program Uncrambler (Version 9.5, CAMO Trondheim, Norway). During the early storage period pre-cooling method slowed down the rate of formation of TVN in group A compared to the group B without any cooling method applied. The pre-cooling method had effects on prohibition of growth of bacteria if hygienic handling with slurry ice were performed. The sample groups were different with regard to most sensory attributes. Texture attributes in group A did not change much with storage time, but group B became significantly less juicy and tender with storage time. The treatment with slurry ice and further chilled storage had an effect on prolonging the process from neutral quality to spoilage with regard to sensory results. Group A had passed its shelf life on storage day 17 according to acceptable limit on sensory. It could be inferred that pre-cooling technique coupled with suitable superchilling cold-chain would meet with the demand of long-distance transportation for fresh fish with good eating quality.更多还原