液氮冻结温度对调理草鱼片品质的影响  

Effect of liquid nitrogen freezing temperature on quality of seasoned grass carp fillets

作　　者：李想 任章睿 胡杨[1] 刘茹[1] 熊善柏[1] LI Xiang;REN Zhangrui;HU Yang;LIU Ru;XIONG Shanbai(College of Food Science and Technology, Huazhong Agricultural University/ China Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education/ National R&D Branch Center for Conventional Fresh Water Fish Processing (Wuhan), Wuhan 430070, China)

机构地区：[1]华中农业大学食品科学技术学院/长江经济带大宗水生生物产业绿色发展教育部工程研究中心/国家大宗淡水鱼加工技术研发分中心(武汉),武汉430070

出　　处：《华中农业大学学报》2021年第4期200-208,共9页Journal of Huazhong Agricultural University

基　　金：财政部和农业农村部:国家现代农业产业技术体系(CARS-45-28)。

摘　　要：为解决水产品在冻结过程中品质下降的问题,以草鱼(Ctenopharyngodon idellus)为原料,采用真空浸渍法制备调理鱼片,研究了-60、-80、-100和-196℃液氮冻结对调理草鱼片品质的影响。结果显示,液氮冻结温度对调理草鱼片品质有显著影响。随着液氮冻结温度的降低,调理草鱼片的冻结速率显著加快,其硬度、咀嚼性、盐溶性蛋白含量提高,而解冻损失率和蒸煮损失率下降。在5种冻结处理中,采用-80℃液氮喷淋冻结草鱼片的质构特性、蒸煮损失率、盐溶性蛋白含量等指标与-100℃液氮喷淋冻结、-196℃液氮浸渍冻结的样品无显著差异,但显著高于-18℃冻结和-60℃液氮喷淋冻结的草鱼片,且调理处理可提高草鱼片品质的冻结-解冻稳定性,调理6 h的草鱼片的品质稳定性最好。结果表明,将调理6 h的草鱼片用-80℃液氮冻结处理,可获得高品质的调理草鱼片。Compared with the cold air freezing method,the liquid nitrogen freezing method has a faster freezing rate and is more conducive to maintaining the quality of frozen aquatic products.It has been used in the processing of aquatic products such as shrimp and pufferfish.In order to study the effect of different liquid nitrogen freezing temperature on the quality of seasoned grass carp fillets,the grass carp(Ctenopharyngodon idellus)were seasoned by vacuum dipping and frozen with liquid nitrogen at-60℃,-80℃,-100℃and-196℃.The results showed that the liquid nitrogen freezing temperature significantly influenced the quality of seasoned fish fillets.As the freezing temperature decreased,the freezing rate of seasoned fish fillets significantly increased,and the hardness,chewiness,and salt-soluble protein content of the seasoned fish fillets increased,while the thawing loss rate and the cooking loss rate decreased.Moreover,the texture characteristics,cooking loss rate and salt-soluble protein content of fish fillets frozen by liquid nitrogen spraying at-80℃were not significantly different from those frozen by liquid nitrogen spraying at-100℃and liquid nitrogen dipping at-196℃,but significantly higher than those frozen at-18℃and-60℃.Furthermore,the conditioning treatment could improve the freezing-thawing stability of fish fillets.And the quality stability of fish fillets seasoned for 6 h was the best.Grass carp fillets with high qualities could be obtained by freezing fish fillets with liquid nitrogen at-80℃for 6 h.The study can provide technical support for the production of high-quality frozen and conditioned grass carp fillets,and the appropriate temperature for the processing of frozen conditioned aquatic products.

关 键 词：液氮喷淋冻结 冻结温度 调理水产品 草鱼 调理鱼片 速冻保鲜 持水性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]