超低温冷藏处理对淡水鱼鱼生品质及安全性评估  

Evaluation of Quality and Safety of Freshwater Raw Fish by Ultra-low Temperature Refrigeration

作　　者：陈帅 张业辉[1,2,3] 刘伟峰 廖森泰 冯志明[3] CHEN Shuai;ZHANG Yehui;LIU Weifeng;LIAO Sentai;FENG Zhiming(Sericultural&Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affair/Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;Guangdong Laboratory for Lingnan Modern Agriculture,Guangzhou 510610,China;Foshan Shunde Wanhui Food Research Institute,Foshan 528300,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 [2]岭南现代农业科学与技术广东省实验室,广东广州510610 [3]佛山顺德万汇美食研究院,广东佛山528300

出　　处：《食品安全导刊》2022年第18期86-90,共5页China Food Safety Magazine

基　　金：岭南现代农业实验室科研项目(NZ2021033);广东省重点研发计划项目(2019B020212003,2021B0202060001);广东省现代农业产业技术体系创新团队建设专项(2022KJ117);佛山市科技项目(基塘农业关键技术研究与示范,多源光谱图像信息融合的草鱼生鱼片快速智能检测技术研发与应用);广东省农业科学院水产中心建设项目。

摘　　要：为了降低吃鱼生带来的安全隐患,本文通过超低温冷藏法对淡水鱼鱼生进行品质与安全性评估。结果表明,超低温冷藏大大缩短了鱼肉通过冰晶生成区的时间,降低了冰晶对鱼肉组织的破坏程度。超低温冷藏对鱼肉的弹性、咀嚼性等没有显著性影响,但会略微降低鱼肉的硬度。超低温冷藏技术可以有效灭杀鱼肉中的寄生虫囊蚴,提高食用鱼生的安全性。In order to reduce the safety risks caused by eating raw fish,this paper evaluated the quality and safety of freshwater raw fish by ultra-low temperature refrigeration method.The results showed that ultra-low temperature storage greatly shortened the time of fish passing through the ice crystal formation zone and reduced the damage degree of fish tissue caused by ice crystal.Ultra-low temperature cold storage has no significant effect on the elasticity and chewiness of fish,but it will slightly reduce the hardness of fish.In short,ultra-low temperature refrigeration technology can effectively kill parasitic metacercariae in fish and improve the safety of eating raw fish.

关 键 词：鱼生 超低温冷藏 寄生虫 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]