超低温冻藏对金枪鱼肉质构及生化特性机理研究  

MECHANISM STUDY OF TEXTURE AND BIOCHEMICAL CHARACTERISTICS OF TUNA DURING ULTRALOW TEMPERATURE STORAGE

作　　者：杨金生[1] 林琳[1] 夏松养[2] 谢超[2] 

机构地区：[1]浙江海洋学院海洋科学与技术学院,舟山316022 [2]浙江省海产品健康危害因素关键技术研究重点实验室浙江海洋学院食品与医药学院,舟山316022

出　　处：《海洋与湖沼》2015年第4期828-832,共5页Oceanologia Et Limnologia Sinica

基　　金：浙江省重大科技项目;2013C03037;浙江省教育厅科研项目;Y201328435;舟山市科技计划项目;2014C41002号

摘　　要：为探索金枪鱼肉冻藏过程中质构与生化特性变化规律,得到节能低耗的最佳冻藏温度,以黄鳍金枪鱼质构、盐溶性蛋白含量、K值、颜色(a值)、持水率等为指标,研究在不同冻藏温度下(–18,–25,–35,–45,–55,–65°C)冻藏6个月的质构与生化特性变化规律。结果表明:在不同温度下冻藏,肌肉的质构、肌原纤维蛋白的盐溶性含量、鲜度随着冻藏时间的延长,均呈下降趋势;而且质地的变化与肌原纤维中盐溶性蛋白含量的变化呈正向关系,冻藏温度越低,品质变化越小。冻藏温度对金枪鱼的质构、盐溶性蛋白含量、鲜度、颜色的变化均有显著性影响(P<0.05)。但在超低温–55°C与–65°C冻藏180d,无明显变化。从低碳环保角度来看,采用–55°C冻藏180d可以最大限度地保持金枪鱼的品质。To explore the change law of texture and biochemical characteristics of tuna meat in the frozen process, and find out the best storage temperature of energy-saving. The effect of Yellow Tuna during frozen storage for 180 days at different temperatures（–18, –25, –35, –45, –55, –65°C） was studied by measuring the textural characteristics, salt-solubility proteins, and freshness. The results indicated that textural characteristics, the salt-solubility proteins and freshness decreased as frozen storage lengthened. However, there is a positive relationship between the change of texture profile and the content of salt soluble protein, that is, the lower the storage temperature, the less the change of qualify. Although the frozen stored temperature had great effect on the freezing degeneration of protein, textural characteristics, color evidently（P〈0.05）, stored in –55°C and –65°C, the change is very little and there is no obvious change. Therefore, when it is stored in –55°C, the quality of Yellow Tuna can be maintained to the maximum extent.

关 键 词：金枪鱼 冻藏温度 质构特性 生化特性 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]