基于低场核磁共振技术研究新微冻气调罗非鱼片水分迁移与品质变化的相关性  

Correlation between Water Migration Analyzed by Low-Field Nuclear Magnetic Resonance and Quality Change of Modified Atmosphere Packaged Tilapia Fillets during Superchilled and Frozen Storage

作　　者：汪春玲 付仁豪 裴志胜[1] 林向东[1] 谢起斌 冯爱国[1,3] WANG Chunling;FU Renhao;PEI Zhisheng;LIN Xiangdong;XIE Qibin;FENG Aiguo(School of Food Science and Engineering,Hainan University,Haikou 570228,China;Hainan Qinfu Foods Co.Ltd.,Haikou 517300,China;Colllaborative Innovation Center of Marine Food Deep Processing,Haikou 570228,China)

机构地区：[1]海南大学食品科学与工程学院,海南海口570228 [2]海南勤富食品有限公司,海南海口517300 [3]海洋食品精深加工关键技术省部共建协同创新中心,海南海口570228

出　　处：《食品科学》2020年第21期182-188,共7页Food Science

基　　金：国家自然科学基金地区科学基金项目(31760484);海南省重点研发项目(ZDYF2018053);海南省高等学校科学研究项目(Hnky2019ZD-1);海南省研究生创新科研项目(Hys2018-200)。

摘　　要：为研究气调罗非鱼片在低温下贮藏水分迁移及品质变化相关性。以约130 g的鱼片为原料,速冻至中心温度分别为-4(传统微冻)、-8、-12、-18℃,以V(CO_2)∶V(O_2)∶V(N_2)=6∶1∶3的比例进行气调包装并贮藏。贮藏期内测定气调罗非鱼片的汁液流失率、菌落总数、pH值、挥发性盐基氮(volatile base nitrogen,TVB-N)含量、色差?E、水分迁移等指标并进行相关性分析。结果表明:第7天时,-4℃组鱼片汁液流失率最高;同时,贮藏过程中TVB-N含量、菌落总数与?E呈上升趋势,-4℃组鱼片品质劣变速度比其他3组更快;除-18℃组鱼片pH值呈缓慢下降趋势外,其他组鱼片pH值呈先降后升的变化趋势。由低场核磁共振技术分析可知,贮藏期内鱼片中结合水含量(A_(21))变化较小,不易流动水含量(A_(22))减少,自由水含量(A_(23))增加,其中-4℃组鱼片的水分变化最大,而-8、-12℃组鱼片水分迁移程度接近-18℃组;结合指标相关性分析,整体上A_(21)、A_(22)、A_(23)与色差?E、汁液流失率有显著相关性(P<0.05),与TVB-N含量、pH值有较高相关性。综上,新"微冻"气调罗非鱼片品质与冷冻鱼片的品质接近,且该方法可将微冻温度延伸至-12℃。In order to explore the correlation between the moisture mobility and quality changes in tilapia fillets under low temperature storage,fish fillet samples(about 130 g each)were frozen to an internal temperature of−4(traditional superchilling),−8,−12 or−18℃and stored for up to 28 days under modified atmosphere packaging(V(CO2):V(O2):V(N2)=6:1:3).During the storage period,juice loss rate,total number of colonies,pH,total volatile basic nitrogen(TVB-N)content,color differenceΔE and water migration were measured and the correlation between water migration and other parameters was evaluated.The results showed that on the 7th day of storage,the highest juice loss rate was observe in the−4℃group.TVB-N content,total number of colonies,andΔE value showed an upward trend during storage at all temperatures,and quality deterioration proceeded faster in the-4℃group compared with the other temperature groups.pH slowly declined during storage−18℃,while it showed an initial decrease followed by an increase at the other temperatures.Low-field nuclear magnetic resonance showed that the content of bound water content(A21)did not change significantly,the content of immobilized water content(A22)gradually decreased,and the content of free water content(A23)gradually increased with storage time.The most significant changes were observed at−4℃,whereas the degree of water mobility at−8 and−12℃was close to that at−18℃.In general,A21,A22 and A23 were significantly correlated withΔE and juice loss rate(P<0.05)and also correlated with TVB-N content and pH.To sum up,the new superchilling technology at−12℃can be seen as a substitute for freezing to preserve fish quality.

关 键 词：低场核磁共振 微冻 气调罗非鱼片 水分迁移 品质变化 相关性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]