镀冰衣对鲣鱼冷冻贮藏过程中鲜度品质的影响  

Effect of ice glazing on the quality of skipjack tuna during frozen storage

作　　者：刘文博 柯志刚 徐霞[1,2,3,4] 邬华威 王求娟 周绪霞 丁玉庭[1,2,3,4] 刘书来 LIU Wenbo;KE Zhigang;XU Xia;WU Huawei;WANG Qiujuan;ZHOU Xuxia;DING Yuting;LIU Shulai(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;Key Laboratory of Marine Fishery Resources Exploitment&Utilization of Zhejiang Province,Hangzhou 310014,China;National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou 310014,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China;Ningbo Today Food Co.Ltd.,Ningbo 315000,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]海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连116034 [5]宁波今日食品有限公司,浙江宁波315000

出　　处：《食品与发酵工业》2022年第17期214-221,共8页Food and Fermentation Industries

基　　金：国家重点研发项目(2019YFD0901603,2019YFD0901604);浙江省重点研发计划项目(2015C02033)。

摘　　要：选用褐藻胶、褐藻胶+D-异抗坏血酸钠、褐藻胶+复合磷酸盐3种不同的冰衣镀液对冷冻鲣鱼进行镀冰衣处理,并在-18℃下贮藏300 d,比较研究了冻藏过程中不同冰衣镀液对鲣鱼的鲜度品质、蛋白质与脂质氧化的影响,分析了挥发性盐基氮(total volatile basic nitrogen,TVB-N)、硫代巴比妥酸(thiobarbituric acid,TBA)、过氧化值、荧光强度、镀冰衣失重率、pH值、汁液流失、质构特性、感官特性等指标的变化规律。结果表明,未镀冰衣的鲣鱼在冷冻贮藏180 d后品质显著下降,在300 d冷冻贮藏期内,与未镀冰衣的对照组相比,镀冰衣处理能显著抑制鱼肉的腐败、蛋白质和脂肪氧化,并且大大降低鱼肉的品质损失。其中D-异抗坏血酸钠与褐藻胶的复配冰衣组的鲜度品质、脂肪氧化、蛋白质变性、汁液流失发挥了最优的效果,冻藏300 d后,其TVB-N值低于对照组7.11%,TBA值低于对照组57.34%,荧光强度高于对照组21.31%,汁液流失率低于对照组68.18%。In this paper,three different kinds of alginate,alginate+D-sodium isoascorbate,and alginate+compound phosphate were selected as ice glazing solutions for frozen skipjack tuna.Frozen fish was stored at-18℃for 300 d to investigate the effects of different ice glazing solutions on fish freshness quality and oxidation of protein and lipid.The changes in total volatile basic nitrogen(TVB-N),thiobarbituric acid(TBA),peroxide value(POV),fluorescence intensity(FI),weight loss,pH value,drip loss,texture,and sensory characteristics were analyzed during frozen storage.Results showed that the quality of unglazing skipjack tuna decreased significantly after 180 d of frozen storage.During 300 d of frozen storage,ice glazing skipjack tuna significantly inhibited fish corruption,protein and lipid oxidation compared with the control,and also greatly reduced the quality loss of fish.Among them,the combination of D-sodium isoascorbate and alginate had the best effect on freshness quality,lipid oxidation,protein degeneration,and drip loss.After 300 d of storage,the TVB-N value was 7.11%lower than that of the control group,the TBA value was 57.34%lower than that of the control group.Meanwhile,the fluorescence intensity was 21.31%higher than that of the control group and the drip loss rate was 68.18%lower than that of the control group.

关 键 词：鲣鱼 镀冰衣 褐藻胶 D-异抗坏血酸钠 复合磷酸盐 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]