竹荚鱼浸渍冻结液配方的优化与应用效果  

Optimization and application effect of immersion freezing solution formula for Trachurus japonicus

作　　者：王雪松 谢晶[1,2,3] WANG Xuesong;XIE Jing(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University),Shanghai 201306,China;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]食品科学与工程国家级实验教学示范中心(上海海洋大学),上海201306 [3]上海冷链装备性能与节能评价专业技术服务平台,上海201306

出　　处：《食品与发酵工业》2021年第19期195-200,共6页Food and Fermentation Industries

基　　金：国家“十三五”重点研发项目(2019YFD0901603);上海市科委科技创新行动计划(19DZ1207503);上海市科委公共服务平台建设项目(20DZ2292200)。

摘　　要：为优化竹荚鱼浸渍冷冻液配方,运用Box-Behnken实验设计响应面法进行实验设计,以黏度、冻结点、比热为冻结液品质评价指标。并在-30℃的冻结条件下,对比复配冻结液冻结、工业浸渍冷冻、冰箱冻结3种冻结方式的冻结速率,并测定3种冻结方式处理的竹荚鱼的持水力、蛋白含量、渗盐量、弹性、红度值,评价冷冻竹荚鱼的品质。结果表明,以占冻结液总质量分数计,冻结液的较佳配方为20%CaCl_(2)、8%丙二醇、5%海藻糖和水组成的多元冻结液体系,冻结液的黏度、冻结点、比热分别为4.784 mPa·s、-29.860℃、4.864 kJ/(kg·℃);与工业浸渍冻结和冰箱冻结相比,优化的冻结液冻结速率最快,冻结后的鱼肉持水力高,蛋白变性程度最低,弹性与红度值最接近对照组,并且可以有效减少浸渍冻结过程中盐的渗透,保持鱼肉的口感。To optimize the formulation of immersion freezing solution in Trachurus japonicus,Box-Behnken experiment design response surface method was used to design the frozen solution composed of calcium chloride,propylene glycol,and trehalose.The viscosity,freezing point,and specific heat were selected as the quality evaluation index of the freezing solution to optimize and obtain a better freezing solution formulation.Under the freezing condition of-30℃,the freezing rate of three freezing methods,including compound freezing solution freezing,industrial immersion freezing and refrigerator freezing were compared.And these indicators were measured to evaluate the quality of frozen T.japonicus,including water holding capacity,salt-soluble protein content,salt permeability content,elasticity,and redness value.The results showed that based on the total mass fraction of the freezing solution,the optimal freezing solution was a multivariable freezing fluid system composed of 20%calcium chloride,8%propylene glycol,5%trehalose and water.The viscosity,freezing point and specific heat of the freezing solution were 4.784 mPa·s,-29.860℃,4.864 kJ/(kg·℃)respectively.Compared with industrial immersion freezing and refrigerator freezing,the compound freezing solution had the fastest freezing rate,high water holding capacity,and the lowest degree of protein denaturation.Elasticity and redness value of fish were closest to the control group.Moreover,it could effectively reduce the salt penetration during the immersion freezing process and maintain the taste of fish.

关 键 词：竹荚鱼 浸渍冷冻液 冻结方式 配方优化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]