不冻液冻结对鳙鱼头冻藏品质的影响研究  

Effect of immersion freezing on frozen storage quality of bighead carp head

作　　者：丁玉庭[1,2,3] 骆文燕 徐梦意 徐霞 张振宇[1] 周绪霞 何光喜[4] 姚洪正[4] 刘书来 DING Yuting;LUO Wenyan;XU Mengyi;XU Xia;ZHANG Zhenyu;ZHOU Xuxia;HE Guangxi;YAO Hongzheng;LIU Shulai(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;Key Laboratoryof Marine Fishery Resources Exploitment&Utilization of Zhejiang Province,Hangzhou 310014,China;National R&DBranch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou 310014,China;HangzhouQiandao Lake Development Group Co.,Ltd.,Hangzhou 310014,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014 [2]浙江省深蓝渔业资源高效开发利用重点实验室,浙江杭州310014 [3]国家远洋水产品加工技术研发分中心(杭州),浙江杭州310014 [4]杭州千岛湖发展集团有限公司,浙江杭州310014

出　　处：《浙江工业大学学报》2022年第3期333-340,共8页Journal of Zhejiang University of Technology

基　　金：“十三五”国家重点研发计划重点专项(2019YFD0901604)。

摘　　要：针对不冻液冻结和平板冻结对鳙鱼头冻藏期间品质变化的影响进行研究。通过固相微萃取-气质联用技术(SPME-GC-MS)检测发现:鳙鱼头在冻藏期间酯类和烷烃类物质含量减少,其中平板冻结的鳙鱼头贮藏3个月后具有刺激性风味的醛类等物质增加,风味变差,品质下降。通过对滋味物质的分析表明:5’-鸟苷酸(GMP)和5’-肌苷酸(IMP)是鳙鱼头主要的呈味核苷酸,冻藏期间其含量逐渐下降,且冻藏3个月后,平板冻结的鳙鱼头中呈味核苷酸含量显著低于不冻液冻结组,鲜味较差。实验结果表明:不冻液冻结鳙鱼头冻藏期间的品质指标如Ca^(2+) -ATPase活性、总巯基质量分数、硫代巴比妥酸(TBA)质量分数和挥发性盐基氮(TVB-N)质量分数等均优于平板冻结。综上所述,相较于平板冻结方式,不冻液冻结能更好地保持鳙鱼头在冻藏过程中的鲜度品质。The objective of this study was to investigate the application of immersion freezing on the frozen storage quality of bighead carp.The content of esters and alkanes detected by solid phase microextraction gas chromatography mass spectrometry(SPME-GC-MS)decreased significantly.After three months of storage,irritating aldehydes and other substances of plate freezing sample increased,leading to the poor flavor and the bad quality.The results of analysis of taste substances indicated that asthe main nucleotides in the headcap,the concentration of 5’-guanylic acid(GMP)and inosine monophosphate(IMP),decreased during freezing storage.Moreover,the concentration of flavor nucleotide in the AF frozen sample was significantly lower than one in IF frozen sample.The results showed that quality indicators,including activity of Ca^(2+) -ATPase,total sulfhydryl content,thiobarbituric acid(TBA)and total volatile basic nitrogen(TVB-N)after immersion freezing treatment were better than those with plate freezing.Collectively,it was suggested that immersion freezing could be a better way to maintain bighead carp head quality during frozen storage than plate freezing.

关 键 词：不冻液冻结 鳙鱼头 冻藏品质 挥发性风味 呈味核苷酸 

分 类 号：TS201.1[轻工技术与工程—食品科学]