冻藏条件对草鱼鱼糜氧化劣变及其品质的影响  

Effect of frozen storage conditions on oxidation deterioration and quality properties of grass carp surimi

作　　者：崔旭海[1] 毕海丹[1] 

机构地区：[1]枣庄学院生命科学学院,山东枣庄277160

出　　处：《食品工业科技》2015年第16期333-337,342,共6页Science and Technology of Food Industry

基　　金：2014年枣庄学院国家级基金预研究项目(2014YY14);枣庄学院博士科研基金(307070902)

摘　　要：为了解冻藏条件对淡水冷冻鱼糜氧化劣变和品质的影响。本实验以草鱼鱼糜为研究对象,分别在-12℃和-18℃进行90 d冻藏实验,通过测定羰基含量、TBARS值、TVB-N值、盐溶性蛋白、持水性、凝胶强度、凝胶弹性,分析冻藏条件对品质的影响,并进行各指标之间的相关性研究。结果表明:随着冻藏时间的延长,两种温度下羰基含量、TBARS值和TVB-N值显著增加(p<0.05),-18℃贮藏15 d,羰基含量增加6.91%,TBARS值增加18.56%,-12℃贮藏75 d,TVB-N值可达到21.62 mg/100g,盐溶蛋白含量、持水性、凝胶强度、凝胶弹性显著降低(p<0.05),且各指标间存在显著相关(p<0.05),羰基与TBARS值在-18℃条件下相关度达0.9523。氧化引起的这些变化说明,冻藏温度和冻藏时间对鱼糜的品质和贮藏稳定性影响较大,蛋白氧化和脂肪氧化对凝胶性能和贮藏稳定性有较大破坏作用,但低温短期冻藏有利于鱼糜品质。In order to explore the effect of frozen storage conditions on oxidation deterioration and quality properties of freshwater frozen surimi. In this experiment,grass carp surimi as the research object, respectively, for 90 days of frozen experiment at -12 ℃ and -18 ℃,carbonyl content,TBARS value,TVB-N value,salt soluble protein,water holding capacity,gel strength,gel elasticity of grass carp were determined,the effects of frozen storage conditions on quality properties were analyzed, correlation analysis between each index of grass carp surimi were studyed. The results showed that：with increasing the frozen storage time at two kinds of temperature,carbonyl content,TBARS value and TVB-N value were increased significantly（p〈0.05）,Carbonyl content increased by 6.91% and TBARS value increased by 18.56% at -18 ℃ for 15 d storage,and TVB-N value reached 21.62 mg/100g at -12 ℃ for 75 d storage,and salt soluble protein content,water holding capacity, gel strength, gel elasticity occured significantly decreased （p〈0.05）, and each index had significant correlation （p〈0.05）, carbonyl and TBARS value at -18 ℃ correlation degree of 0.9523. These oxidation- induced changes revealed that frozen storage temperature and time had a greater influence on the quality and storage stability,and the gel properties and storage stability would be greatly damaged due to protein oxidation and fat oxidation, but short-term freezing storage at low temperature was advantageous to keep surimi quality.

关 键 词：冻藏条件 草鱼 鱼糜 氧化劣变 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]