不漂洗鲢鱼鱼糜浸渍冻藏及其品质变化  

Quality changes in the unwashed silver carp surimi during the immersion frozen storage

作　　者：何羽茜 柏妮 王余德 俞健[1,2] 刘永乐 王发祥[1,2] HE Yu-xi;BO Ni;WANG Yu-de;YU Jian;LIU Yong-le;WANG Fa-xiang(College of Food Science and Bioengineering,Changsha University of Science and Technology,Changsha,Hunan 410114,China;Human Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources,Changsha,Hunan 410114,China;College of Life Science,Hunan Normal University,Changsha,Hunan 410081,China)

机构地区：[1]长沙理工大学食品与生物工程学院,湖南长沙410114 [2]湖南省水生资源食品加工工程技术研究中心,湖南长沙410114 [3]湖南师范大学生命科学学院,湖南长沙410081

出　　处：《食品与机械》2023年第2期120-126,共7页Food and Machinery

基　　金：国家重点研发计划项目(编号:2020YFD0900104);湖南省重点研发计划项目(编号:2022NK2038)。

摘　　要：目的:研究浸渍冻藏(IFS)对不漂洗鲢鱼鱼糜品质变化的影响。方法:将鱼糜样品非接触浸入过冷液(-20±2)℃冻藏60 d,以传统空气冻藏(TFS)为对照,分析不漂洗鲢鱼鱼糜Ca^(2+)-ATP酶活性、羰基含量、硫代巴比妥酸值(TBA)以及凝胶强度、持水力和凝胶结构在冻藏过程中的变化规律。结果:IFS组鱼糜冻结过程中通过最大冰晶生成带时间仅为10 min,冻藏过程中温度波动幅度为0.72℃,显著低于TFS组(分别为78 min和1.43℃);冻藏过程中,鱼糜Ca^(2+)-ATPase活性、凝胶强度和持水力逐渐下降,蛋白质羰基含量、TBA值逐渐上升,凝胶网络结构逐渐被破坏;但与TFS组相比,IFS能明显减小这些指标的变化幅度。结论:浸渍冻藏能有效延缓鱼糜冻藏过程中的品质劣变,是一种有潜力的食品冷链技术。Objective: To evaluate the effect of immersion frozen storage(IFS) on quality of the unwashed silver carp surimi. Methods: The surimi samples were immersed into liquid coolant non-contacted and stored at(-20±2) ℃ for 60 days, and changes in the Ca^(2+)-ATPase activity, carbonyl content, thiobarbituric acid value(TBA), as well as the strength, water holding capacity and structure of surimi gel during frozen storage were analyzed, using the traditional frozen storage(TFS) as a control. Results: The results were showed that surimi in IFS group passed through the maximum ice crystal formation zone in 10 min, which was much faster than that of surimi with TFS group(78 min). The temperature fluctuation range during the whole storage period in IFS and TFS group was 0.72 ℃ and 1.43 ℃, respectively. With prolongation of frozen storage time, the Ca^(2+)-ATPase activity, gel strength and water holding capacity of all samples gradually decreased, while protein carbonyl content and TBA value of all samples gradually increased, and the surimi gel network structure was gradually destroyed. However, changes of all the above indicators for IFS group were distinctly smaller than those for TFS group. Condusion: IFS could effectively alleviate the deterioration of surimi quality during storage, and was a potential low-temperature cold chain technique for food processing and preservation.

关 键 词：鱼糜 过冷液 浸渍冻藏 温度波动 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]