【作者】 赵峰； 蒋慧珠； 王轰； 马玉洁； 刘萌； 李国栋； 周德庆；

【Author】 Zhao Feng;Jiang Huizhu;Wang Hong;Ma Yujie;Liu Meng;Li Guodong;Zhou Deqing;Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Labaoratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology;College of Food Science and Technology,Shanghai Ocean University;Penglai Jinglu Fishery Co.,Ltd;Qingdao Yihexing Foods Co.,Ltd.;

【机构】 中国水产科学研究院黄海水产研究所海洋国家实验室海洋药物与生物制品功能实验室； 上海海洋大学食品学院； 蓬莱京鲁渔业有限公司； 青岛益和兴食品有限公司；

【摘要】 冷冻贮藏是鲅鱼长期保存最常用的保鲜方式,冻结则是冷冻贮藏的第一步,冻结方式的不同将直接影响到冷冻鲅鱼的品质。本论文以冻结速率、保水性能、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、硫代巴比妥酸值(thiobarbituric acid,TBA)、活性巯基含量和色差值等理化值以及菌落总数为品质评价指标,研究了液氮速冻、-50℃冰箱冻结、-30℃平板速冻、-30℃冰箱冻结和-18℃冷库冻结等五种工艺条件对新鲜鲅鱼品质的影响。结果显示,冻结工艺对鲅鱼的各理化指标以及菌落总数均产生显著影响(P<0.05)。液氮速冻的鲅鱼各指标值最好,冻结后的鲅鱼品质最优。-50℃冰箱冻结和-30℃平板速冻的鲅鱼品质稍差于液氮速冻,但要明显好于其他两组,在保水性能、pH值和白度值上-50℃冰箱冻结和-30℃平板速冻无显著性差异;在脂肪氧化和活性巯基含量方面,-30℃平板速冻显著优于-50℃冰箱冻结,且与液氮速冻的各值无显著性差异。考虑到成本和速冻效率,在实际生产中,对于价值和品质要求高的鱼类,如金枪鱼、三文鱼等,可采用液氮速冻更能保证其良好的品质;对于普通的经济鱼类,如鲅鱼、带鱼等,可选择-30℃平板速冻。更多还原

【Abstract】 Frozen storage is the most commonly used preservation method for long-term preservation of Spanish mackerel and freezing is the first step for frozen storage.Different freezing conditions will directly affect the fresh quality of frozen mackerels.To investigate the effects of different freezing conditions of Spanish mackerel,the physicochemical indexes including freezing loss rate,cooking loss rate,water holding capacity,TVB-N value,TBA value,the content of active sulfhydryl were measured.The total number of colonies and the whiteness value of samples were also performed.The freezing conditions included liquid nitrogen quick-freezing,-50℃ refrigerator freezing,-30℃ plate quick-freezing,-30℃ refrigerator freezing and -18℃ warehouse freezing.The results showed that there was a significant difference in evaluation indexes of Spanish mackerels quality after different freezing methods(P < 0.05).The evaluation indexes of mackerels frozen by liquid nitrogen was best,especially in indexes of the water retention,the TVB-N,the total colony and the whiteness value,so the quality was the best.The quality of Spanish mackerels frozen at -50 ℃ refrigerator and -30 ℃ plate quick-freezing was slightly worse than that frozen in liquid nitrogen,but significantly better than that of the other two groups.There was no significant difference between frozen at -50℃ refrigerator and frozen at -30℃ plate quick-freezing in water retention,pH value and whiteness value.Considering the cost and freezing efficiency,liquid nitrogen quick-freezing could be used to freezing the marine fishes of high value in practical production,such as tuna and salmon.For ordinary economic fish,such as Spanish mackerel,hairtails,etc.,-30℃ plate quick-freezing was the best way for factory production.更多还原