宰前预冷联合微冻对罗非鱼片品质的影响  

Effects of Precooling before Slaughter and Micro Freezing on Quality of Tilapia Fillets

作　　者：郝淑贤[1] 黄卉[1] 李来好[1] 吴燕燕[1] 相欢 魏涯[1] 岑剑伟[1] 赵永强[1] HAO Shu-xian;HUANG Hui;LI Lai-hao;WU Yan-yan;XIANG Huan;WEI Ya;CEN Jian-wei;ZHAO Yong-qiang(South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences/Key Lab of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs/National R&D Center for Aquatic Product Processing,Guangzhou 510300,China)

机构地区：[1]中国水产科学研究院南海水产研究所/农业农村部水产品加工重点实验室/国家水产品加工技术研发中心,广东广州510300

出　　处：《广东海洋大学学报》2022年第6期11-16,共6页Journal of Guangdong Ocean University

基　　金：财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-46);国家重点研发计划助(2018YFD0901102);“扬帆计划”引进创新创业团队专项资助项目(2015YT02H109);广东省重点领域研发计划(2019B020225001);中国水产科学研究院基本科研业务费专项资金(2020TD69);中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项资金(2021SD06)。

摘　　要：【目的】探讨预冷联合微冻对罗非鱼片贮藏过程品质的影响,以期延长罗非鱼保鲜期限。【方法】分析宰前预冷对鱼体尸僵状态及宰后联合微冻保鲜过程鱼肉品质的变化,比较10℃预冷+微冻与传统冰藏对鱼肉贮藏过程微观结构和蛋白组成的变化。【结果】宰前预冷可延缓鱼体进入最大僵直程度所需的时间,其中10℃预冷最大僵直所需时间较宰前未预冷组延长3 h。预冷可降低宰后鱼肉温度,微冻贮藏期间鱼体温度迅速下降至冰点范围,但对贮藏后期肌肉温度影响差异不显著。2℃预冷使鱼体产生应激反应不利于鱼肉贮藏品质。10℃预冷+微冻组在控制贮藏过程汁液流失率,保持鱼片亮度值,抑制微生物生长,延缓挥发性盐基氮升高等方面有明显优势。对照组样品冰藏12 d时,菌落总数对数值为6.4 cfu/g,而10℃预冷+微冻贮藏15 d仍未达到腐败限值。10℃预冷+微冻鱼肉贮藏有利于延缓肌动蛋白和肌球蛋白的弱化,微冻贮藏冰晶生成造成肌纤维撕裂,而传统冰藏蛋白降解增加鱼肉肌纤维间隙,二者对鱼肉品质影响原因略有差异。【结论】宰前10℃预冷结合微冻贮藏可有效延长鱼肉的保鲜期限。【Objective】To explore the effects of precooling before slaughter and micro freezing on quality of tilapia fillets,so as to prolong the preservation period of tilapia.【Method】Analyzing the effect of precooling before slaughter on cadaveric rigidity,and the effect of micro freezing after slaughter on the fish meat quality,and comparing the effects of“10℃precooling+micro freezing”and traditional ice storage on microstructure and protein composition of tilapia.【Result】The time for the fish to reach the maximum rigidity was delayed for 3 h by precooling at 10℃,compared with that in the control group.The temperature of fish body dropped rapidly to freezing point during micro freezing storage,but the effect on muscle temperature was not obvious at the later stage of storage.Precooling at 2℃made fish body produce stress reaction,which was not conducive to the preservation.While obvious advantages exposed for the“10℃precooling+micro-freezing”group in controlling drip loss rate,maintaining brightness value,inhibiting microbial growth and delaying the rise of TVB-N during storage.The total colonies logarithm increased up to 6.4 cfu/g for control group on 12th day of ice storage,while for 10℃precooling group total colonies logarithm on 15th day was not up to 6.0 cfu/g.10℃precooling+micro-freezing delayed the degradation of myosin heavy chain and actin.The influence mechanisms for micro-freezing storage and traditional ice storage on quality of fish were different,as the formation of ice crystals in micro-freezing storage induced muscle fiber tearing,while the degradation of protein in traditional ice storage increased muscle fiber clearance.【Conclusion】The preservation period of fish can be effectively prolonged with 10℃precooling treatment before slaughter together with micro-freezing storage.

关 键 词：预冷 微冻 罗非鱼 鱼片 保鲜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]