微冻保鲜与冻藏保鲜对乌鳢品质的影响  

Effect of Super-chilling and Frozen on the Meat Quality of Snakehead

作　　者：阙婷婷[1] 郑家闻[1] 陈士国[1] 姜晴晴[1] 刘文娟[1] 叶兴乾[1] 胡亚芹[1] 

机构地区：[1]浙江大学食品与营养系浙江省农产品加工技术研究重点实验室馥莉食品研究院,杭州310058

出　　处：《中国食品学报》2015年第6期136-147,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑项目(2012BAD38B09)

摘　　要：研究了-2.5℃的微冻贮藏与3种低温冷冻预处理方式(-80℃速冻至-60℃终温,液氮速冻、-80℃速冻至-18℃终温)结合-20℃冻藏条件下,乌鳢的p H、失水率、质构特性、α-葡糖苷酶(AG)酶活、β-乙酰基氨基葡萄糖苷酶活性(NAG)酶活、感官指标等随着贮藏时间的变化;结合扫描电镜和光镜观察乌鳢肌肉组织结构的变化。结果显示,在1个月的贮藏期内,各种指标随着贮藏时间的延长均发生明显变化,表明鱼肉的品质逐渐下降,组织结构亦受到不同程度的破坏。相对于低温冻藏,微冻贮藏鱼肉失水率低,具有较好的持水力;质构特性较好;AG酶和NAG酶活性在前25 d均低于冻藏组。结合微观结构扫描电镜和光镜观察,微冻贮藏的组织结构保持较完整。在短的贮藏期内,微冻贮藏相对于冻藏,能更好地保持鱼肉的品质及其组织结构的完整性。Snakehead fillets were stored at -2.5 ℃,-20 ℃（samples pretreated by frozen to -60 ℃ in condition of - 80℃,frozen by liquid Nitrogen, frozen to -18 ℃ in condition of -80 ℃, respectively） for a span of 30 days in order to investigate the effect of different storage methods on the pH, drip loss, textural characteristics, α-glucosidase （AG） as well as ,8-N -acetyl-glucosaminidase （NAG） activities and sensory attributes. Scanning electron microscope and light mi- croscope was used to observe the microstructure of the samples. The results show that each indicator had an obvious change during storage time, means that the quality was decreased and the organizational structure was damaged during storage time. And compared with frozen storage, the fillets stored at -2.5 ℃ had less drip loss, better textural characteristics, lower AG and NAG activities at first 25 days, and relatively complete organizational structure in the microscope. Consequently, superchilling （-2.5 ℃ ） was more efficiently to protect the quality and organizational structure of Snakehead fillets than frozen storage （-20 ℃）.

关 键 词：乌鳢 微冻 冻藏 质构 感官品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]