冻藏期间温度波动对三文鱼品质的影响  

Effect of Temperature Fluctuation on Salmon Quality during Freezing Storage

作　　者：田继源 杨永安[1] 吴子健 TIAN Ji-yuan;YANG Yong-an;WU Zi-jian(Tianjin University of Commerce,Tianjin Refrigeration Technology Engineering Center,Tianjin 300134,China)

机构地区：[1]天津商业大学,天津市制冷技术重点实验室,天津300134

出　　处：《食品研究与开发》2020年第11期66-70,共5页Food Research and Development

摘　　要：长期储存期间(3个月),测定三文鱼在冻藏条件为(-18±2)℃、(-18±1)℃、(-18±0.5)℃贮存温度下(温度规律性上下波动)的pH值、色差、挥发性盐基氮(total volatile base nitrogen,TVB-N)值、质构特性以及K值、持水力(water holding capacity,WHC)、感官品质等指标,与-18℃恒温组对比分析,探究温度波动对于三文鱼品质变化的影响,为开发低温度波动冷库提供理论支持。试验表明,在冻藏条件-18℃环境下,温度波动对三文鱼样品的pH值未见规律性影响,而对样品的质构特性、K值、TVB-N值以及色差值、WHC影响显著(P<0.05)。即温度波动越小,样品的品质变化越缓慢。During the long-term storage period(three months),the pH value,chromatic aberration value,total volatile base nitrogen(TVB-N)value,texture characteristics,K value,water holding capacity(WHC),sensory quality of salmon were measured under the freezing storage conditions of(-18±2)℃,(-18±1)℃,(-18±0.5)℃(temperature regular fluctuation),and these indicators were compared with-18℃ constant temperature group,explored the effect of temperature fluctuations on changes in salmon quality and provided theoretical support for the development of low temperature fluctuation cold storage.The experimental results showed that the temperature fluctuation had no regular effect on the pH value of the samples under the condition of frozen storage at-18℃,but had a significant effect on the texture characteristics,K value,TVB-N value and chromatic aberration value,WHC of the samples(P<0.05).That was the smaller the temperature fluctuation,the slower the quality change of the sample.

关 键 词：三文鱼 长期储存 冻藏 温度波动 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]